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| Chicken Cheese Takoyaki |
For 15 pieces
Filling Chicken Cheese Takoyaki:
- 200 grams of chicken breast fillets, thinly sliced
- 50 grams of cheese cheddar, cut 1/2x1/2x4 cm
- 50 grams of rice crispy
- 1 tablespoon ground pepper
Chicken Cheese Takoyaki Basic Dough Ingredients:
- 450 ml of water
- Konbu 10 cm, 2 cm wide pieces
- Katsuo-bushi 15 grams
- 200 grams of wheat flour of low protein
- 4 egg white grains
- 2 egg yolks
- 2 tablespoons margarine
How to Make Takoyaki Basic Dough:
- Enter the konbu in a saucepan and cook over low heat, remove from heat just before boiling water
- Mix Katsuo bushi konbu in water boiled with stirring for 2 minutes. Strain and chill.
- Mix the flour, eggs and salt. Pour broth and mix until blended. Set aside.
How To Make Chicken Cheese Takoyaki:
- Season the chicken slices with salt and pepper and set aside.
- Place the cheese slices over chicken. Roll up from one edge, close
- Roast chicken on a flat pan that has been spread with margarine until browned. Cut into cubes 1 cm.
- Heat the mold, pour the batter takoyaki basis until full. Fill with crispy rice and chicken pieces.
- Turn the dough a half-baked with the help of a skewer to form a round, baked until lightly browned. Lift. Serve with sauce companion.
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