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1
Here are the filling ingredients.
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Refer tofor the chicken soup stock.
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Chop the octopus into bite-sized chunks (about 1 to 1.5 cm cubes).
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They will shrink when cooked, so chop them larger than you think they need to be.
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Each piece should weight about 4 to 5 g.
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Finely chop the green onion and finely mince the ginger.
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This recipe uses an extravagant amount of chicken stock.
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It must be well chilled for use.
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Prepare it in advance and chill in the refrigerator.
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Combine all of the powdered ingredients except for the baking powder, add the chicken stock and beaten egg and mix well.
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The egg should be thoroughly beaten so that the egg white is well incorporated.
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Lumps in the batter will make it floury, so use a sieve to strain in the powdered ingredients.
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Let the batter sit for about 1 hour.
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In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting.
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Place your hand over the griddle to test the temperature, then coat with a generous amount of oil.
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Thoroughly mix the baking powder into the batter.
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Pour the batter into the griddle.
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Sprinkle on the beni-shoga, green onions, and tempura crumbs.
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Fill the griddle full with the batter.
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The griddle should be turned up to the highest setting.
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Fill any holes in the takoyaki with the surrounding batter cooked on the sides, and shape into round balls.
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The exterior should be browned to a crisp, and the insides should be steam cooked.
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Reduce to medium heat.
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Takoyaki griddles for home use do not cook evenly, so I recommend shifting them around among different pockets until each of them are crisp and golden.
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The juice from the octopus will make the insides creamy.
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When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce.
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Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready!
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Eat 'em up while they're hot!
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I use this cheap plastic squeeze bottle container for the mayonnaise.
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30
Add milk and yogurt to your mayo for an even more delicious mixture (milk and yogurt should come out to about 10% of the resulting sauce).
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Chicken soup stock.
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Homemade tempura crumbs are cheap and tasty to make.
