Takoyaki Recipe

Recipe adapted from: i am a food blog

Ingredients (batter):-

• 300 grams of all purpose flour

• 3 eggs

• 1 litre of cold water

• 1 teaspoon of salt

• 1 anchovies stock cube (mix with 2 tablespoon of water till dissolves)

• 2 teaspoon of light soy sauce

Ingredients (fillings):-

• boiled squid

• chicken franks

• sliced green onion (spring onion)

Ingredients (toppings):-

• takoyaki sauce (refer to previous post for recipe)

• bonito flakes

• mayonaise

Method:-

• Beat the eggs and add the water, stock granules and soy sauce.

• Add the egg-water 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.

• Pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit. Add green onions and your protein

• After a while, the bottom of the takoyakis will be cooked through. At this point, you can use a skewer to turn them over 90 degrees.

• If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. Wait a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.

• The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes. Overall I’d say it takes about 10 minutes per batch, from start to finish.

• To serve, place the takoyaki on a plate and drizzle with mayonnaise and takoyaki sauce. Genrously sprinkle on the bonito flakes. Enjoy, but be careful, the insides are hot!