Cooking with Dog
Takoyaki
TV-Y
S1 • E84 Apr 20, 2012 10mIngredients for Takoyaki
(serves 2)
- Takoyaki Batter -
1 Egg
340ml Ice Water (1.44 cups)
¼ tsp Kombu Stock Powder
¼ tsp Bonito Stock Powder
1 tsp Soy Sauce
A sprinkle of Salt
100g Cake Flour (3.53 oz)
150g Boiled Octopus (5¼ oz)
½ cup Tenkasu - Crunchy Bits of Deep Fried Flour-Batter
6g Beni Shoga - Pickled Ginger (¼ oz)
2g Sakuraebi - Dried Pink Baby Shrimp (0.1 oz)
Okonomiyaki Sauce
Aonori Seaweed
Hanakatsuo - Dried Bonito Flakes
Spring Onion Leaves
Mayonnaise
- Vinegar Sauce -
150ml Water (5.1 fl oz)
¼ tsp Kombu Stock Powder
¼ tsp Bonito Stock Powder
1 tbsp Soy Sauce
2 tsp Vinegar
Spring Onion Leaves
(serves 2)
- Takoyaki Batter -
1 Egg
340ml Ice Water (1.44 cups)
¼ tsp Kombu Stock Powder
¼ tsp Bonito Stock Powder
1 tsp Soy Sauce
A sprinkle of Salt
100g Cake Flour (3.53 oz)
150g Boiled Octopus (5¼ oz)
½ cup Tenkasu - Crunchy Bits of Deep Fried Flour-Batter
6g Beni Shoga - Pickled Ginger (¼ oz)
2g Sakuraebi - Dried Pink Baby Shrimp (0.1 oz)
Okonomiyaki Sauce
Aonori Seaweed
Hanakatsuo - Dried Bonito Flakes
Spring Onion Leaves
Mayonnaise
- Vinegar Sauce -
150ml Water (5.1 fl oz)
¼ tsp Kombu Stock Powder
¼ tsp Bonito Stock Powder
1 tbsp Soy Sauce
2 tsp Vinegar
Spring Onion Leaves