Thursday, June 7, 2012

Octopus Baby Takoyaki Recipe

Octopus Baby Takoyaki

For 15 pieces

Filling Octopus Baby Takoyaki:

  • 200 grams of baby octopus, boiled and chopped 
  • Tenkasu / rice crispy taste

Octopus Baby 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

Octopus Baby Takoyaki garnish:

  • 50 ml bulldog sauce
  • 25 ml english Sauce
  • 50 grams mayonnaise
  • Benishoga / pickled ginger to taste

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 Octopus Baby Takoyaki:

  • Pour the batter takoyaki mold that has been spread with margarine until full
  • Sprinkle top with crispy rice and put the baby octopus. Cook over low heat
  • When you are behind a half-baked with the help of a skewer adinak
  • Cook until lightly browned. Remove and serve with sauce and benishoga companion. 
Read also:
Crab Stick Takoyaki 
Chicken Cheese Takoyaki


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