Takoyaki Recipe - Authentic Japanese - EATwithOHASHI - Comfort Food
My authentic Takoyaki recipe (Japanese octopus balls). For several years I worked in multiple Takoyaki shops in Japan. Check out my recipe!
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Cooking tools:
- Takoyaki pan
- Oil brush
- Chopsticks
- Measuring cup
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Whisk
Ingredients
- Olive Oil (Extra virgin)
- 100 g Octopus (Boiled) (Substitutions: Squid, Shrimp, Scallop, Bacon, pretty much anything that you like)
- Tempura Flakes
- 1 bunch Spring Onion
- Red Pickled Ginger (Shredded. It's different from Sushi ginger (Gari).)
- 1 Eggs
- 450 ml Water
- 1 tbsp Tsuyu-no-Moto
- 200 g All-Purpose Flour
- 1 tbsp Dashi Powder
- Takoyaki Sauce (Substitution: Okonomi sauce)
- Japanese Mayonnaise
- Aonori (Green seaweed power)
- Katsuobushi (Bonito flakes)
- Tsuyu-no-Moto (For the different taste version 1)
- Spring Onion (For the different taste version 1)
- Dashi Powder (For the different taste version 1)
- Ponzu (For the different taste version 2)
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