Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 2/3 cups flour
- 2 1/2 cups daishi soup
- 2 eggs
- 1/2 pound octopus boiled
- 1/4 cup dried red shrimp (sakura ebi)
- 1/4 cup green onion chopped
- 1/4 cup pickled red ginger dried
- 1 dried bonito flakes (katsuobushi)
- 1 green seaweed powder (aonori)
- 1 Takoyaki Sayce
- 1 Mayonnaise
Preparation
Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
