takoyaki

Charle Boyles octopus balls (without Takoyaki pan)

takoyaki.jpg

ingredients (9 servings):

Takoyaki:

  • 100 g flour

  • 0.5 dl dashi (or chicken soup stock)

  • 0.25 tsp baking powder

  • 1 tsp soy sauce

  • 1 tbsp pickled ginger, chopped

  • 1 green onion, chopped

  • 8 boiled octopus pieces (2cm big pieces)

  • Okonomiyaki sauce

  • mayo

  • katsuobushi (dried bonito flakes)

  • seaweed

  • oil

DISCLAIMER: This recipe is not like the real deal! The flavours are similar but the texture is more like fried bread balls. :)

How to:

Takoyaki

Mix the flour, baking powder, dashi and soy sauce. Make sure that everything is incorporated, (add more dashi if needed), but do not over mix. Divide the dough into 8 pieces, arround 18.75 gram/ piece. 

Roll out each small dough ball as thinly as possible without them tearing. Add an octopus piece, a pinch of pickled ginger and a pinch of green onion and then pinch the dough together and roll them into balls.

Heat up some oil and when hot enough cook the balls for 3 minutes per side. Put them on a paper towel to remove the excess oil and then place them nicely on a plate. Drizzle some Okonomiyaki sauce and mayo over them and finish the dish by sprinkling some Katsuobushi over the balls.