Adam Liaw
Ordinary takoyaki are great, but if you’re making them at home it is a great opportunity to mix things up a bit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at adamliaw.com.
Ingredients
- 250g beef mince (cheaper mince, preferably – see tips below)
- ¼ tsp salt
- 2 tbsp oil, for greasing the pans
- 1 cup tenkasu (tempura batter bits, see page XX)
- ¼ cup dill pickles, finely diced
- ½ red onion, finely diced
- ½ cup shredded American cheese
- ¼ cup spring onions, finely sliced
- ¼ cup Otafuku takoyaki sauce, to serve
- ¼ cup tomato ketchup, to serve
- ¼ cup American-style mustard, to serve
- ½ cup Japanese mayonnaise, to serve
- 2 tbsp aonori (dried bright green laver), to serve
- 1 tsp toasted sesame seeds, to serve
- a handful of bonito flakes, to serve
- a good handful of bonito flakes
- 250g plain flour
- 1L bonito stock (see above), other stock, or water
- 2 eggs, beaten
- ½ tsp soy sauce
