Recipes
Takoyaki
Takoyaki
Recipe Details
If you find the taste of Takoyaki in Japan unforgettable, try making them by yourself with the hot plate! Easy and convenient!
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Beat the eggs. Chop the cabbage. Dice the cooked octopus, red pickled ginger and green onions.
Step 2
Mix together egg wash, bonito stock, milk, bonito soy sauce, sieved cake flour and salt. Let it sit for 15 minutes.
Step 3
Heat the Takoyaki hot plate on medium heat and brush with oil. Fill the plate with the batter to 80% full. Sprinkle with cabbage. Add cooked octopus, green onions and red pickled ginger. Add the batter until full.
Step 4
When the batter starts to set, use a skewer to separate the batter. Scape the sides of the mold and tilt the Takoyaki 90. Pour extra batter and shape them into balls.
Step 5
Add some extra oil, use a skewer to shape the balls from time to time. Cook until golden brown and transfer to a plate.
Step 6
Brush with Takoyaki sauce. Pipe with mayonnaise, sprinkle with nori powder and bonito flakes. Ready to serve.
Ingredients
General Ingredients
If you find the taste of Takoyaki in Japan unforgettable, try making them by yourself with the hot plate! Easy and convenient!
Step by Step Instructions
Step 1
Beat the eggs. Chop the cabbage. Dice the cooked octopus, red pickled ginger and green onions.
Step 2
Mix together egg wash, bonito stock, milk, bonito soy sauce, sieved cake flour and salt. Let it sit for 15 minutes.
Step 3
Heat the Takoyaki hot plate on medium heat and brush with oil. Fill the plate with the batter to 80% full. Sprinkle with cabbage. Add cooked octopus, green onions and red pickled ginger. Add the batter until full.
Step 4
When the batter starts to set, use a skewer to separate the batter. Scape the sides of the mold and tilt the Takoyaki 90. Pour extra batter and shape them into balls.
Step 5
Add some extra oil, use a skewer to shape the balls from time to time. Cook until golden brown and transfer to a plate.
Step 6
Brush with Takoyaki sauce. Pipe with mayonnaise, sprinkle with nori powder and bonito flakes. Ready to serve.