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Dans la lune

October 14, 2019

Takoyaki – Sausage yaki

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Takoyaki - Sausage yaki

Print this recipe
Persons
4
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Takoyaki - Sausage yaki

Ingredients

  • 3 eggs
  • 1L water
  • 300g plain flour (T45) - sifted

Ingredient A

  • 1 tbsp dashi - dissolve in 1 tbsp hot water
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 zucchini - grated
  • 2 tbsp heavy cream
  • 1/2 tsp salt (optional)

Filling for takoyaki

  • 350g (approx) sausage or 200g octopus if you prefer - cut into small cubes and cook in boiling water
  • 1/2 cabbage (about 500g) - finely chopped
  • some tenkasu - optional
  • some beni shoga/pickled red ginger - optional

For the topping

  • Takoyaki Sauce or Tonkatsu sauce
  • Mayonnaise
  • Katsuobushi /dried bonito flakes
  • Aonori

Instructions

  • 1. Making takoyaki mixture In a big bowl, add eggs and mix. Gradually add the water in the bowl. Mix well.
  • 2. Add the sifted flour into the bowl and stir together until no lumps remain.
  • 3. Add all the ingredient A and mix well. Set aside until use.
  • 4. Making takoyaki Heat your takoyaki machine to medium heat. Brush the pan with vegetable oil all over.
  • 5. Put cabbage, sausage (or octopus) in each hole, then pour the takoyaki mixture to fill the holes. The mixture should overflow the holes.
  • 6. Sprinkle any other filling as you like (tenkasu, beni shoga, cheese etc....).
  • 7. When the bottom of the takoyaki balls has hardened a little (usually after 2~3min), turn each piece about 90 degree. The mixture will flow out to become the other side of the takoyaki ball. Keep turning constantly until you have made nice round shapes.
  • 8. Transfer takoyaki onto a plate. Serve hot with takoyaki sauce, mayonnaise. Sprinkle katsuobushi, aonori if you want.

Notes

I use Iwatani takoyaki machine "ENTAKO".

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