Takoyaki filling material:
Baby octopus (baby octopus), 200 grams, boiled and chopped
Tenkasu (crispy rice) to taste
Takoyaki basic ingredients:
Water 400 ml
Konbu 10 cm, 2 cm wide pieces
Katsuo-Bushi 15 grams
Low-protein wheat flour 200 grams
4 egg white grains
2 eggs yolk
2 tablespoons margarine
Takoyaki companion:
50 ml of Bulldog sauce
English sauce 25 ml
Mayonnaise 50 grams
Benishoga (pickled ginger) to taste
How to make Takoyaki basic dough:
Enter konbu in a saucepan, cook over low heat. Lift a few moments before the water is boiling.
Katsuo-Bushi Mix in boiling water konbu while in stir for 2 minutes. Strain and chill.
Mix flour, eggs and salt. Pour broth, stirring until blended. Set aside.
How to make Takoyaki:
Pour batter in the mold Takoyaki already smeared with margarine until full.
Sprinkle top with crispy rice and enter the baby octopus (baby octopus). Cook over low heat.
When it was half cooked, turn the dough with the help of skewers / toothpicks iron.
Cook until light golden brown. Remove and serve with sauce and benishoga companion.
