Tako means octopus in Japanese, so takoyaki are octopus balls.
Ingredients: 1 2/3 cup flour 2 1/2 cup dashi soup 2 eggs 1/2 lb. boiled octopus, cut into bite-size pieces 1/4 cup chopped green onion 1/4 cup dried sakura ebi (red shrimp) 1/4 cup chopped pickled red ginger
*For toppings:
katsuobushi (dried bonito flakes) aonori (green seaweed powder) Worcestershire sauce or takoyaki sauce mayonnaise
Preparation:
Mix flour, dashi soup, and eggs in a bowl to make batter.
Thickness of the batter should be like potage soup.
Put oil inside cups of a takoyaki grill pan.
Pour batter into the cups to the full.
Put octopus, red ginger, and green onion in each hole.
Grill takoyaki balls, turning with a pick.
When takoyaki become rounds and brown, remove them from the pan and place in a plate.
Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
*makes 4 servings たこ焼き, Takoyaki, Japanese, Octopus, grilling
Mix flour, dashi soup, and eggs in a bowl to make batter.
Thickness of the batter should be like potage soup.
Put oil inside cups of a takoyaki grill pan.
Pour batter into the cups to the full.
Put octopus, red ginger, and green onion in each hole.
Grill takoyaki balls, turning with a pick.
When takoyaki become rounds and brown, remove them from the pan and place in a plate.
Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
*makes 4 servings たこ焼き, Takoyaki, Japanese, Octopus, grilling
