Da's Takoyaki

Name: Da's Takoyaki
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Octopus, cooked; 1 bunch Chinese chives (or thin green onions); 2 Eggs; 50 grams Nagaimo yam (chopped up roughly); 150 grams ○ Flour; 2 tsp ○ Baking powder; 1 pinch ○ Salt; 500 ml ● Dashi stock; 100 grams ● Nagaimo yam (grated); 1 tbsp ● Soy sauce; 1 Beni shouga red pickled ginger; 1 Tempura batter crumbs; 1 Bonito flakes; 1 Aonori

cookpad.japan @cookpad_jp

My husband makes takoyaki more skillfully than I can.
He always makes it by eyeballing the ingredients, but I measured things out properly this time to upload the recipe!

Please make some proper dashi stock even if it's a bother. It will be worth it! For 48 takoyaki or 2 servings. Recipe by suzu-ren

My husband makes takoyaki more skillfully than I can.
He always makes it by eyeballing the ingredients, but I measured things out properly this time to upload the recipe!

Please make some proper dashi stock even if it's a bother. It will be worth it! For 48 takoyaki or 2 servings. Recipe by suzu-ren

cookpad.japan @cookpad_jp

My husband makes takoyaki more skillfully than I can.
He always makes it by eyeballing the ingredients, but I measured things out properly this time to upload the recipe!

Please make some proper dashi stock even if it's a bother. It will be worth it! For 48 takoyaki or 2 servings. Recipe by suzu-ren

My husband makes takoyaki more skillfully than I can.
He always makes it by eyeballing the ingredients, but I measured things out properly this time to upload the recipe!

Please make some proper dashi stock even if it's a bother. It will be worth it! For 48 takoyaki or 2 servings. Recipe by suzu-ren

Saved

Ingredients

2 servings

100 gramsOctopus, cooked
1 bunchChinese chives (or thin green onions)
2Eggs
50 gramsNagaimo yam (chopped up roughly)
150 grams○ Flour
2 tsp○ Baking powder
1 pinch○ Salt
500 ml● Dashi stock
100 grams● Nagaimo yam (grated)
1 tbsp● Soy sauce
To taste:
1Beni shouga red pickled ginger
1Tempura batter crumbs
1Bonito flakes
1Aonori

Saved

Steps

1

Make dashi stock using konbu seaweed and bonito flakes, and chill it until it's ice cold.
2

Nagaimo yams are used both roughly chopped and grated.
3

Sift the ○ ingredients together.
4

In a separate bowl, beat the eggs.
5

Mix the grated nagaimo yam into the beaten egg.
6

Add the chilled dashi stock from Step 1 and the soy sauce.
7

Mix the sifted flour into the batter in small batches, mixing well between each addition.
8

Add the chopped nagaimo yam and mix. The batter is done.
9

Cut up the octopus, Chinese chives, beni-shouga ginger into easy to eat pieces.
10

Mix the chopped ingredients together. Now just cook the takoyaki. In our house we fill each well in the takoyaki maker half full first with batter, add some of the chopped ingredients, then fill up with batter.
11

Crispy, fluffy and creamy takoyaki!