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

https://atelierlalune.com/2019/10/takoyaki-sosage-yaki/

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