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1
Sift the ingredients together.
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2
(If you don't have cake flour in your region, use pastry flour.)
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3
Break the eggs into a bowl and beat them.
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4
Add dashi stock granules to the eggs.
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5
Add water little by little while whisking.
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6
Put sifted flour into the egg mixture, and stir until there are no lumps.
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7
Cover the bowl of batter with plastic wrap, and let it rest in the refrigerator.
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8
In the meantime, get the fillings ready.
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9
When everything is ready, switch on the takoyaki maker to heat it up.
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10
Don't forget to plug it in first!
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11
When the takoyaki maker has heated properly, oil it generously.
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12
Use plenty of oil to make the outsides crispy!
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13
!
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14
Pour in batter to fill about 80 to 90% full.
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15
Put a piece of octopus (or other filling) into each hole.
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16
The flour tends to sink to the bottom of the batter, so give it a little stir each time you pour it in.
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17
Add enough batter to the takoyaki pan to hide the surface completely, and add tenkasu (tempura batter crumbs), green onion, and red ginger.
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18
When the outsides of the batter in the indentations come up as shown, it's time to flip them over!
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19
It looks like this when you flip the balls.
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20
It looks like a mess, but don't worry.
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21
Flip the balls repeatedly while tucking the raggedy pieces under them.
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22
The balls will become rounder and rounder.
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23
Add some oil if needed.
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24
When the balls are done, pour on the toppings of your choice and enjoy!
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25
Since I live overseas, it's difficult for me to get a hold of octopus.
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26
So I substitute it with squid or shrimp.
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27
I make my own tenkasu, and blend my own sauce.
