Takoyaki

Name: Takoyaki
Cuisine: American
Ingredients: 200 grams Cake Flour; 600 ml Water; 1 tbsp Japanese Soup stock (or 2 cubes of Ilan Bills stock cube); 3 pieces Egg; 100 g Cabbage; 1/4 pck Spring Onion; 20 g Red Pickeled Ginger; As needed Prawn cracker (or Tempura flake); As needed Boiled Octopus; As needed Cheese in Sausage; As needed Takoyaki Sauce; As needed Mayonnaise; As needed Aonori(Seaweed Powder); As needed Bonito flakes

Saori Fujimoto @cook_2635889

Singapore

Takoyaki

Saori Fujimoto @cook_2635889

Saved

Ingredients

200 gramsCake Flour
600 mlWater
1 tbspJapanese Soup stock (or 2 cubes of Ilan Bills stock cube)
3 piecesEgg
100 gCabbage
1/4pck Spring Onion
20 gRed Pickeled Ginger
As neededPrawn cracker (or Tempura flake)
As neededBoiled Octopus
As neededCheese in Sausage
As neededTakoyaki Sauce
As neededMayonnaise
As neededAonori(Seaweed Powder)
As neededBonito flakes

Saved

Steps

1

Put cake flour, water, Japanese Soup stock, egg in a big bowl. Mix it well that it becomes smooth.
2

Chop the cabbage, spring Onion and pickled ginger.
3

Breaking up Prawn crackers finely.
4

Cut cheese in sausage to 1/5 size. Cut the boiled octopus to same side as sausages.
5

Heat the Takoyaki pan and add oil to each cup.
6

Pour the batter into the cups until they are full. Put the octopus(or sausage), cabbage, spring Onion, Red pickled ginger(If you like) and prawn crackers (tenpura flakes) in each cup.
7

Turn the Takoyaki balls over with a bamboo stick in each cup.
8

Keep turning them over until they become round and golden brown all over.
9

Serve on a dishwith Takoyaki Sauce, Mayonnaise, Aonori and Bonito flakes.
10

If you do not have Takoyaki Pan, try to use normal frying Pan. Pour the batter into the heated pan. Put the octopus(or sausage), cabbage, spring Onion, Red pickled ginger(If you like) and prawn crackers (tenpura flakes). Bake it like omelette. After that, cut it bite-size.
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Pickled ginger $2.65/pck at FairPrice (S$3.0/pck at RedMart)
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