How to Make Takoyaki (Japanese Octopus Dumpling Balls)
Ingredients for Takoyaki (serves 2) – Takoyaki Batter – 1 Egg 340ml Icy Water (1.437 us 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 us 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 About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org