Takoyaki
Serves 4
Ingredients
Method
200 g. Flour
500 ml. Dashi Broth
2 Eggs
200 g. Octopus, Boiled and Cut into Small Pieces
50 g. Pickled Ginger, Finely Chopped
4 Green Onions, Finely Chopped
60 ml. Takoyaki Sauce
Japanese Mayonnaise, Green Onions, and Bonito Flakes for Topping
In a bowl, whisk together the flour, dashi, and eggs until smooth.
Heat a takoyaki pan over medium heat, then brush with oil.
Pour in the batter, then quickly add the octopus, ginger, and green onions.
Use a chopstick or skewer to turn the takoyaki, cooking until browned and crispy on all sides.
Drizzle with takoyaki sauce and mayonnaise, and sprinkle with green onions and bonito flakes.
Serve hot.