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

Read More

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

Read More

Chicken Cheese Takoyaki Recipe

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.

Read also:

Crab Stick Takoyaki Recipe 
Octopus Baby Takoyaki 

Read More