Takoyaki

Name: Takoyaki
Prep time: 10 min
Cook time: 10 min
Yield: 28
Ingredients: 3.5 - 5 oz (100 - 145g) octopus (cooked); 1/4 cup (4g) katsuobushi (dried bonito flakes) and more for garnish; 1 cup (5.3 oz/150g) all-purpose flour; 2 tsp. baking powder; 1 tsp. konbucha (or 1/2 tsp. salt); 2 large eggs; 1 tsp. soy sauce; 1 2/3 cup dashi stock; 1/2 cup finely chopped green onion; 1/3 cup Tenkasu (tempura scraps); Dried green seaweed (Aonori) for garnish; Pickled red ginger (Beni Shoga) for garnish; Takoyaki Sauce or Tonkatsu sauce; Japanese mayonnaise

Takoyaki was pinched from <a href="http://www.justonecookbook.com/takoyaki-recipe/" target="_blank">www.justonecookbook.com.</a>

INGREDIENTS

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3.5 - 5 oz (100 - 145g) octopus (cooked)

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1/4 cup (4g) katsuobushi (dried bonito flakes) and more for garnish

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1 cup (5.3 oz/150g) all-purpose flour

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2 tsp. baking powder

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1 tsp. konbucha (or 1/2 tsp. salt)

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2 large eggs

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1 tsp. soy sauce

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1 2/3 cup dashi stock

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1/2 cup finely chopped green onion

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1/3 cup Tenkasu (tempura scraps)

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Dried green seaweed (Aonori) for garnish

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Pickled red ginger (Beni Shoga) for garnish

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Takoyaki Sauce or Tonkatsu sauce

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Japanese mayonnaise

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