- Takoyaki Batter (mixed all together)
- ingredients
- 1 egg
- 340ml Iced Water
- 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi/Seaweed Kelp Powder & 1/4 tsp Bonito Dashi/Hondashi)
- A Pinch of Salt
- 100g Soft Wheat Flour
- Fillings
- ingredients
- 150g Boiled Octopus - cut it small size "1/2
- 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough (Left over tempura crust)
- 6g Beni Shoga/red/pink ginger pickled - cut it small size
- 2g Sakuraebi - Dried Pink Baby Shrimps - Roasted little bit then crush like a powder, left aside
- Fillings
- ingredients
- Okonomiyaki Sauce
- Aonori - Green Laver (seaweed flakes powder)
- Hanakatsuo - Dried Bonito Flakes (Smoked Tuna Fish Flakes)
- 2 spring onion
- Mayonnaise
- Vinegar Sauce (optional/Boiled)
- ingredients
- 150ml Water
- 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi (Kelp or Seaweed Powder) & 1/4 tsp Hondashi Powder/Bonito Dashi )
- 1 tbsp Soy Sauce
- 2 tsp white Vinegar
- spring onion (litle bit)
- Alternative Fillings (optional)
- ingredients
- Boiled Firefly Squid (baby squid)
- Chikuwa (ring type fish cake - cut thin slice)
- Sweet Corn
- Cheese
- Sausage
Preparation
- diced up the boiled octopus into a 1/2" pieces
- chop the pickle ginger into fine pieces
- chop the spring onion into fine pieces
- roasted dry shrimp until aromatic, crumble the shrimp when they are cool with your hand
- let makes vinegar sauce bring water to boiled, turn off the stove then add kombu dashi, bonito dashi, soy sauce and vinegar combined until dissolved.
- next make takoyaki batter, crack the egg into the bowl and beat well, add iced water, add granulated bonito dashi, kombu dashi, soy sauce and salt mixed well, stiff 1/3 flour into the bold, immer the flour in between mixture and mixed lightly, repeat the same procedure two more times and whisk the mixture just enough to get rid the pocket of the flour
- Turn on the stove and preheated the takoyaki pan, gris it, fill up takoyaki batter, add diced octopus into each cups or moulds, tempura crust, ginger picked, dry baby shrimp powder and spring onion, when the batter around the hole, spread the takoyaki with bamboo stick keep rotating into a balls until crispy crust and golden brown then spread with the okonomi sauce, green laver, dry bonito flakes, spring onion and mayonnaise
- Lastly serving takoyaki with vinegar sauce if any (optional)