Wednesday, 16 April 2014

Takoyaki aka Grilled Octopus Balls by Stevia Chai Yuen Loh

1 egg
300ml water
1 tsp soy sauce...
1 tsp mirin
3g salt
3g dashi granules

100g flour
15g wheaten starch/ deng mien
3g baking powder
200g cabbage shredded
100g cooked octopus, diced
20g red pickle ginger
1/2 Tbsp corn, optional
bonito flakes
spring onion, chopped
BBQ sauce

Sift flour, wheaten starch and baking powder together in a bowl. Set aside.
Mix egg, water, soy sauce, mirin, salt and dashi granules in a bowl and mix till well combine.
Add the egg mixture into the flour mixture and stir till lump free, add in the shredded cabbage, diced octopus, ginger and corn. stir to get the vegetables and octopus to be evenly coated with the batter. Rest batter for 45 to 60 minutes.
Heat the takoyaki iron or gem tin and lightly oil each hole, when the iron is hot fill the iron with takoyaki batter to the top, it's alright if it overflows.
Cook till the the batter is golden brown, using two skewers, flip the half cook batter over and tug in the surplus around the side to make it round.
Cook till golden brown, remove and garnish with mayonnaise and BBQ sauce and top with bonito flakes and chopped spring onions.

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