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Ingredients for batter (36 pcs, 2 batches)
: 1 tsp salt (小1 しお)
: 1 tsp baking powder (小1 ベーキングパウダー)
: 2 egg (卵1個)
: 200g cups flour (200g 小麦粉)
: 3.4 cups chilled dashi stock (800cc 冷水)
: 1 tbsp grated mountain yam (大1 おろした山芋)

Another ingredients
: 0.4 lbs Boiled octopus (たこ)
: Agedama (てんかす)//fried crunchy balls
: konegi (小ネギ)// spring onions
: Shredded pickled ginger (紅生姜)

Toppings
Takoyaki Sauce
Mayonnaise
Shredded Seaweed

Directions
1. Flour. Add egg, salt, and baking soda.
2. Pour in cold dashi stock. Mix well to get rid of lumps of flour.
3. Add mountain yam.

Fill Technique
0. Swipe oil 2x for individual wells. (Gives enough oil to create crispy texture)
1. Add 80% of the batter.
2. Add fillings.
3. Top off with batter. The batter should be overflow out of the individual wells.

(Adapted from http://www.youtube.com/watch?v=cn4LeWYk9Kk)

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