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Sake-Shochu-Manual.today Takoyaki Home Books Recipes-p1 Recipes-p2 Health
Benefits 4Wellbeing Glossary ReachUs Takoyaki, Japanese octopus
ball
Takoyaki
is a bit similar to okonomiyaki except the former
is in a ball shape and a piece of octopus is added at the center. Here “tako” means octopus. Materials 1/2 cup finely shredded cabbage 1/2 cup all purpose flour, or Korean pancake flour 1 egg 1/2 teaspoon of dashino-kona, optional (Hondashi among other brands) 1/2 cup water A pinch of salt 2 teaspoon of chopped tako (octopus, see photo below). 2 table spoon of Japanese Worcester Shire sauce
Alternative ingredients (optional): Hotdog sausage, or roast beef, oyster, crab meat in place of octopus Pickled ginger slices Dried small shrimp flakes (sakura ebi) Chopped green onion Equipment Takoyaki baking pan without/with electric heater
Cooking · Chop octopus such that each piece is shorter than the diameter of the hole in the takoyaki baking pan. ·
In
a bowl, break egg. Add water, flour, dashino-kona, salt, and mix well. Add
cabbage, and mix again. ·
We
assume to use the baking pan as the left photo above. Heat at medium high
heat on the stove top. Wet the surface
of the takoyaki baking pan with cooking oil by a brush. ·
Heap
each hole with the ingredient. Insert a piece of octopus at the center of
each. ·
Heat
for 2 minutes at medium high heat. Flip the bottom and top of each ball using
a skewer or fork. Heat another 2 minutes or until the surface of balls
becomes browned. ·
Serve
the takoyaki balls on a dish with Japanese Worcester Shire sauce
splattered on the top.
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