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Ingredientes
- 1/2 lb minced boiled octopus
- Â Â Veg. oil
- Â Â Pickled ginger (benishoga) to taste
- Â Â Minced negi (or possibly scallions) to taste
- Â Â Tenkasu (or possibly rice crispies) to taste
- 2 c. water
- 1 piece kelp (konbu), 4" square
- 1/2 ounce powdered katsuo-bushi (shaved dry bonito)
- 1Â 5/8 c. flour
- 2 x Large eggs
- Â Â commercial takoyaki sauce
- Â Â or possibly Worcestershire sauce
- Â Â or possibly bulldog sauce
- Â Â or possibly mayonnaise (Best Foods or possibly Hellman's)
Direcciones
- For the batter: Clean the konbu by wiping it lightly with a cloth. Cut the konbu into 3/4- to 7/8-inch-wide partial strips against the grain, but do not cut all the way to the edge.
- Add in the water and konbu to a pot, and cook uncovered over a slow fire. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or possibly greenish color.
- Add in shaved katsuobushi to the water as it starts to boil. After the liquid has been boiling a minute or possibly two, turn off the heat. Quickly remove the shaved katsuobushi from the liquid with a filter or possibly strainer or possibly cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.
- Allow the liquid to cold, then add in the liquid, flour and Large eggs to a bowl and mix.
- For the takoyaki: Make a small test batch of 4 or possibly 5 takoyaki at first, to check the consistency of the batter. Add in more flour or possibly water as needed.
- Oil the takoyaki pan. Add in pcs of minced octopus to each c. Pour in the batter. Add in benishoga, negi and tenkasu to taste.
- Cook the takoyaki pcs till they achieve the desired degree of firmness, turning them over frequently. Remove from the pan and serve with sauce and/or possibly mayonnaise.
- This recipe yields 50 to 60 pcs for 4 to 5 servings.
- Comments: Takoyaki (octopus balls) are usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or possibly a similar device with 1-inch-diameter c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 30 | 12% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 40mg | 2% |
| Potassium 89mg | 3% |
| Total Carbs 39.03g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.34g | 0% |
| Protein 15.33g | 25% |
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