I wanted to eat takoyaki for the first time in ages. My recipe makes takoyaki that are creamy on the inside, the way I like them.
This recipe will yield 50 average sized takoyaki. The recipe is just for the batter. You can add some grated nagaimo to the batter if you like. A tip for cooking the takoyaki is to use a generous amount of oil in the molds for a nice finish. Recipe by Yukiline
|200 ml||Cake flour|
|800 ml||Dashi stock|
Put the flour in a bowl and mix with a whisk to make it fluffy. (This is instead of sifting it.)
Add 1 cup of the dashi to the bowl a little at a time, mixing to avoid any lumps from forming. Add the eggs and mix well
Add the remaining 3 cups of dashi stock, mix well and it's done.
I usually make takoyaki with these 4 simple ingredients. Cooked cut up octupus, green onions, tempura batter crumbs (tenkasu), and beni-shouga red pickled ginger.
Oil the takoyaki maker, put in some tenkasu and pour the batter about halfway up each mold. Add the other ingredients, then pour in more batter.
If you cook them slowly, you'll end up with takoyaki that are crispy on the outside, fluffy and creamy on the inside.