Japan: Takoyaki
COOK
Fumie Kudo
Country
Japan
YIELDS
4 Servings
TOTAL TIME
45 mins
Ingredients for 20 balls
Batter Base:
150 g (2 cups) flour
1 egg
4 cups water
10 dashi (fish powder)
Toppings (to taste):
Cabbage (diced)
Green onions (chopped)
Cheese (small cubes)
Shrimp
Batter bits from tempura (if possible)
To serve:
mayonnaise and tonkatsu sauce
Put flour into a medium mixing bowl. Whisk egg and water together, then add to flour. Slowly add dashi powder while you whisk all together.
Prepare toppings.
3. Heat up pan, and rub with a little oil before pouring base mix into it. Small poached egg containers can be used, or a normal frying pan if you don't have a takoyaki pan.
4. Sprinkle toppings onto base mix in pan and cook.
5. When the outside is cooked, use a chopstick (or spatula if using a frying pan) to flip the mixture and cook the other side.
6. When no flour sticks to the chopstick, the takoyaki is ready to eat.
7. Serve with some mayonnaise and tonkatsu sauce.