Takoyaki Ingredients: 100 g of - flour - oil - 1 tablespoon of - candied ginger - 1 egg - 20 ml of - milk - 300 ml of - water mayonnaise - Japanese octopus chives - 1 tablespoon of - soy sauce - 1 sachet of - dashi - 2 tablespoons of - nori - flakes of bonito flakes okonomiyaki sauce.
Utensils：
- 1 cutting board- cutting boards 1 1 kitchen scale- scales 1 SaphirMatt Electrolux induction table-
Total time: 40 min Prep: 25 min Rest:- Cook: 15 min
Phase 1
In a large salad bowl, mix the water, milk, soy sauce, eggs and dashi. Add the flour and mix well. The dough should be quite liquid.
Phase 2
Cut the octopus into small pieces. Wash and chop the chives.
Phase 3
Oil the takoyaki mold, a board that can fit on plates, with round indentations, failing which, mini muffin molds can do the trick. Pour the batter onto the mold, filling each indentation.
Phase 4
Add the octopus pieces, the marinated ginger in pieces and the chopped chives. It doesn't matter if it overflows a little.
Phase 5
Place the plate on the heat and regularly turn the takoyaki using 2 chopsticks, one in each hand, so that they are nicely browned and even. They take shape as they cook.
Phase 6
When they are cooked, sprinkle them with mayonaiJapanese sauce, okonomiyaki sauce and sprinkle with bonito flakes and nori flakes.
Phase 7
Enjoy hot.
Utensils：
- 1 cutting board- cutting boards 1 1 kitchen scale- scales 1 SaphirMatt Electrolux induction table-
Total time: 40 min Prep: 25 min Rest:- Cook: 15 min
Phase 1
In a large salad bowl, mix the water, milk, soy sauce, eggs and dashi. Add the flour and mix well. The dough should be quite liquid.
Phase 2
Cut the octopus into small pieces. Wash and chop the chives.
Phase 3
Oil the takoyaki mold, a board that can fit on plates, with round indentations, failing which, mini muffin molds can do the trick. Pour the batter onto the mold, filling each indentation.
Phase 4
Add the octopus pieces, the marinated ginger in pieces and the chopped chives. It doesn't matter if it overflows a little.
Phase 5
Place the plate on the heat and regularly turn the takoyaki using 2 chopsticks, one in each hand, so that they are nicely browned and even. They take shape as they cook.
Phase 6
When they are cooked, sprinkle them with mayonaiJapanese sauce, okonomiyaki sauce and sprinkle with bonito flakes and nori flakes.
Phase 7
Enjoy hot.