Takoyaki Takoyaki
1.
Put all the batter ingredients into a bowl and stir well. You can also use commercially available takoyaki powder instead. Just add water and eggs and stir evenly (use takoyaki powder 150g, 2 1/4 cups of water, 1 egg The ratio can be 30 takoyaki).
2.
After heating the grill model, apply a thin layer of oil with a brush, then pour the stirred batter into the round hole of the model about 3/4 full, and then fill the filling materials into the batter one by one, and then Pour a little batter to cover the material. The batter that is poured into the model will swell and overflow first, so you must pay attention to the expansion of the batter. If there is any overflow, you need to use a bamboo stick to put it back into the hole.
3.
When the batter is separated from the model, use a bamboo stick to draw a circle around the edge of the takoyaki and turn it over 180 degrees (Picture 3), and continue to grill the other side.
4.
When the whole takoyaki has expanded to a round shape, continue to use the bamboo skewers to flip it a few times, and grill until fully cooked and then take it out. Spread some black vinegar or milk vinegar, sprinkle on bonito flakes and green seaweed powder.
Tips:
Takoyaki powder is one of the main raw materials for making octopus dumplings. The quality of octopus meal is related to the taste of the small balls, and it also affects the business of the operators.
