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