Thursday, June 7, 2012

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.
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