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Takoyaki
Tamotsu’s recipe involves store-bought mix. This option is easier except for one drawback: the instructions will be in Japanese. Following is a from-scratch recipe from Setsuko Yoshizuka from About.com.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 2/3 cup flour
2 1/2 cup dashi soup (instant dashi mix available from Japanese stores)
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
Method/Steps
1. Mix flour, dashi soup, and eggs in a bowl to make batter. The thickness of the batter should be like a thick soup.
2. Put oil inside cups of a takoyaki grill pan (you can substitute a small muffin 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.
3. When takoyaki become round and brown, remove them from the pan and place on a plate.
4. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
Wine and Spirits Match
You can always serve this Japanese delight with sake, but you might want to try a slick European white beer.