Crab Stick Takoyaki Recipe

Crab Stick Takoyaki

For 15 pieces

Filling Crab Stick Takoyaki:

• 6 pieces crab sticks, cut into 1 cm
• 50 grams of rice crispy
• 10 grams of tobiko (flying fish eggs)
• 2 tablespoons margarine

Crab Stick 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 Crab Stick Takoyaki:

• Pour the batter in the mold base takoyaki already smeared with margarine until full 
• Sprinkle the top with crispy rice and pieces of crab stick, and cook over low heat
• When you are behind a half-baked dough with the help of skewers. Cook until lightly browned. Lift
• Serve with sauce and a sprinkling of tobiko.

Read also :

Chicken Cheese Takoyaki Recipe
Octopus Baby Takoyaki