Page 170 - E-Modul Asia Timur

C. Takoyaki Recipes
Ingredients:

Takoyaki Mix
1. Eggs ¼ kg

2. Cold water 240 ml
3. Dashi 10 gr

4. Soy sauce 10 gr

5. Salt 3 gr
6. All purpose flour 300 gr

Takoyaki Filling

1. Boiled octopus 0.5" cubed 50 gr
2. Green onions sliced 5 gr

3. Tempura bits or rice krispies 15 gr

4. Cubed cheese 20 gr

Takoyaki Toppings
1. Mayonnaise 20 gr

2. Takoyaki sauce 20 gr

3. Seaweed strips 10 gr

How to make:
1. Beat the eggs and add the water and stock granules. Add the egg-water-dashi

mixture to the flour and salt and mix well. Heat up your pan and oil the individual

compartments with a oil brush or use a paper towel dipped in oil.
2. When the pan is hot, pour the batter into the individual compartments up to the top.

Don’t worry if the batter over flows a bit.
3. Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded

cheese (if using).
4. After a while, the bottom of the takoyaki will be cooked through. At this point, you

can use a skewer or two to turn them over 90 degrees. If you can’t turn the takoyaki

easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to

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