How to Make Takoyaki (Japanese Octopus Ball Recipe with Crispy Outside and Soft Silky Inside) | Cooking with Dog

We are making Takoyaki! Enjoy the delicious harmony of the crispy outside, soft runny inside and the various toppings. Delicious!

How to make Takoyaki
https://cookingwithdog.com/recipe/takoyaki/

(2 people) Cook Time: 30 minutes
* Rehydrating dried shiitake and shrimp, and allowing the ingredients to absorb the flavor when cooled are not included in cook time.

- Takoyaki Batter -
1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce
Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

- Vinegar Sauce -
150ml Water (0.634 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tbsp Soy Sauce
2 tsp Vinegar
Long Green Onion

- Alternative Fillings -
Boiled Firefly Squid
Chikuwa
Sweet Corn & Cheese
Sausage

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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