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Name: Takoyaki
Total time: 45 min
Yield: Serves 4
Cuisine: Japan
Ingredients: 200 g octopus; 200 g all-purpose flour; 500 ml dashi stock; 2 eggs; 1 tbsp soy sauce; 2 tbsp beni shoga pickled ginger; 40 g tenkasu tempura scraps; 2 green onion; 2 tbsp vegetable oil; 4 tbsp takoyaki sauce; 3 tbsp Japanese mayonnaise; 1 tsp aonori seaweed flakes; 5 g bonito flakes

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Japan45 minServes 4já preparado

Takoyaki

たこ焼き · Takoyaki

Ingredientes13

octopus200 g
all-purpose flour200 g
dashi stock500 ml
eggs2
soy sauce1 tbsp
beni shoga pickled ginger2 tbsp
tenkasu tempura scraps40 g
green onion2
vegetable oil2 tbsp
takoyaki sauce4 tbsp
Japanese mayonnaise3 tbsp
aonori seaweed flakes1 tsp
bonito flakes5 g

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Modo de preparo

Cut the octopus into small bite-size pieces and finely chop the green onion and beni shoga.
Whisk the flour, dashi, eggs, and soy sauce into a smooth, thin batter.
Heat a takoyaki pan over medium heat and lightly oil each mold.
Fill the molds with batter, then add a piece of octopus, green onion, beni shoga, and tenkasu to each.
When the edges set, turn the balls with a pick and keep rotating until evenly golden and cooked through.
Transfer to a plate, drizzle with takoyaki sauce and mayonnaise, and finish with aonori and bonito flakes.