Takoyaki

Name: Takoyaki
Total time: 1800 s
Yield: 4servings
Cuisine: American
Ingredients: 150 g Takoyaki batter; 1 Egg; 450 ml water; 50 g octopus; 5 g red pickled ginger; 4 greenonions; 10 g small pink shrimps; 15 g Tempra scraps (agedama); Toppings; Takoyaki sauce; Dried green seaweed (aonori); Dried bonito

Aya Nagomi visit host @ayakon

Kanagawa, Japan

Let's enjoy Takoyaki Party ! Takoyaki is popular food at Osaka resion, but all Japanese like it. I recommend you to cook Takoyaki with your family and friends.

Aya Nagomi visit host @ayakon

Kanagawa, Japan

Let's enjoy Takoyaki Party ! Takoyaki is popular food at Osaka resion, but all Japanese like it. I recommend you to cook Takoyaki with your family and friends.

Saved

Ingredients

30minutes

4servings

150 gTakoyaki batter
1Egg
450 mlwater
50 goctopus
5 gred pickled ginger
4greenonions
10 gsmall pink shrimps
15 gTempra scraps (agedama)
Toppings
Takoyaki sauce
Dried green seaweed (aonori)
Dried bonito

Saved

Steps

30minutes

1

Cut octopus into bite size pieces. Dice the greenonions and red pickled gingers into small pieces.
2

Combine water, egg and Takoyaki batter in a bowl.
3

Heat the Takoyaki pan over midium heat and using a brush, generously oil Takoyaki pan.
4

Pour the mixture to fill each hole of Takoyakipan.
5

Place a piece of octopus. Add the greenonions, red pickeld gingers and small pink shrimps on the mixture. You can even overflow the batter out of the hole to make it easier to flip them later.
6

When the bottom of the balls has hardened slightly, break the connected mixture between each ball with skewers. Then turn each piece 90 degree, stuffing in the edges as you are turning.
7

Turn another 90 degree just form into round shape.
8

Keep doing this until it becomes golden brown.
9

Place Takoyaki in a plate and sprinkle dried green seaweed,dried bonito and Takoyaki sauce on the top.
10