Takoyaki たこ焼き (Japanese Octopus Balls)

Takoyaki たこ焼き (Japanese Octopus Balls)

Ingredients:

1 cup Dashi 

1 large Egg

1/2 tsp Shoyu

1/8 tsp Salt

1/2 cup plus 1 tbsp All-purpose flour

2 Green Onions, finely chopped

1 tbsp Benishoga (pickled red ginger), chopped

3 oz Octopus, cut into 1/2" cubes

Canola Oil

Takoyaki sauce

Japanese Mayonnaise

Aonori (green dried seaweeds)

Katsuoboshi (dried bonito flakes)

Tool:
Takoyaki Pan

            

Instructions:

In a large bowl, mix well dashi, eggs, soy sauce, salt, and flour with a whisk.

Heat a takoyaki pan with oil to very hot, just until the oil begins to smoke.

Use enough oil to coat the pan using a paper towel so that the batter won't stick.

Then pour batter to fill the holes of the pan.

Drop octopus pieces in the batter in each hole; and sprinkle chopped green onions and ginger all over the pan.

Cook at medium heat for 1-2 minutes and turn over using a wood skewer. Cook for another 3-4 minutes, turning constantly to prevent burning.

Place the cooked Takoyaki on a serving plate, and drizzle takoyaki sauce and mayo over them. Then sprinkle with aonori (green dried seaweeds) and katsuobushi (dried bonito flakes).

Serve and Enjoy!!

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(Homemade) Takoyaki たこ焼き Sauce

Ingredients:

1/2 cup Ketchup

1/4 cup Worcestershire Sauce

1/4 cup Sake

1 tsp Ginger Powder

1 tsp Garlic Powder

1 tbsp Sugar

1 tbsp Mirin

Instructions:

In a small saucepan, Add-in all the ingredients.

Bring to a boil over medium heat, stirring occasionally.

Reduce to a simmer for 15 minutes.

Skim any foam that rises to the top.

Use on Takoyaki.

Note:

Store in an airtight container, and keep chilled. Can be kept in the refrigerator for a month.