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)
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.
