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| 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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