Tako means octopus in Japanese, and takoyaki are known as octopus balls. Takoyaki venders are very popular in Japan.
To make takoyaki, a grill pan for takoyaki is used. The pan has many small cups to pour the batter.
Ingredients:
- 1 2/3 cup flour
- 2 1/2 cup dashi soup
- 2 eggs
- 1/2 lb. boiled octopus, cut into bite-size pieces
- 1/4 cup chopped green onion
- 1/4 cup dried sakura ebi (red shrimp)
- 1/4 cup chopped pickled red ginger
- *For toppings:
- fried bonito flakes
- aonori (green dried seaweed)
- Worcestershire sauce or takoyaki sauce
- mayonnaise
Preparation:
Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.*makes 4 servings
