Takoyaki

I followed the recipe from Cooking with Dog : www.youtube.com/watch?v=PHDmVhShE80

I thought I still had some octopus in the freezer but I didn't, so I substituted that with pieces of cooked shrimp which was okay too. Next time I want octopus though! I skipped the bonito-flakes and I didn't have the special takoyaki-pan, I used our typically dutch "poffertjes-pan" (check wikipedia for poffertjes )

I think that went quite well.

 

Takoyaki Batter

1 egg

340ml icy water

1/2 t granulated dashi

1 t soy sauce

a pinch of Salt

(optional: 1 T grated mountain yam (nagaimo))

100g soft wheat flour (I use bapao flour)

 

Filling

150g boiled octopus (I used grilled gamba)

1/2 cup Tenkasu - crunchy bits of deep fried flour-dough

6g Beni Shoga - Red Pickled Ginger

2g Sakuraebi - Dried Pink Baby Shrimps

2 chopped spring onion

 

Topping

Okonomiyaki Sauce

Aonori - Green Laver

Kewpie mayonnaise

 

What I did was smear half of the pan with a little oil. Fill the "holes" with batter. Add octopus/gamba, then sprinkle with the dried shrimp dust, the pickled ginger, tempura scraps and the spring onion. Then, when it looks like you could turn them, smear the other half of the poffertjespan with oil, fill with batter and then carefully turn the filled halves over and put on top of the newly battered circles.

 

Done