Takoyaki

Overview

How to cook Takoyaki at home

Blanch the octopus and fish it out.
Cut into small pieces.
Wash the cabbage and cut into thin strips.
Add light soy sauce, oyster sauce, honey, starch and water to make gravy.
Place the saucepan over medium-low heat while stirring constantly.
Remove from heat when the gravy turns amber.
Add 1 egg and 250 ml of water to the takoyaki powder and stir until there are no lumps in the batter.
Preheat the takoyaki mold.
Brush a thin layer of oil into the mold.
Pour in the batter, add the octopus tentacles and sprinkle with cabbage.
When the bottom solidifies and becomes a semi-circle, then turn the semi-circle sideways, continue to add some batter, and then continue to turn the dough over until it becomes a round shape.
Then the surface of the entire dumpling is browned a little before it can be taken out.
Sprinkle the bonito flowers on the hot surface.
Then sprinkle with chopped nori, top with salad dressing and dipping sauce.