Takoyaki

Make 30 Takoyaki

Ingredients:
2 cups (480ml) Dashi
2 eggs
1 tsp soy sauce
1/4 tsp salt
1 cup + 2 tbsp Tako flour / AP
2-3 spring onion ~ finely chopped
2 tbsp pickled red ginger (Benishoga) ~ chopped
Dried shrimp ~ fried & mashed
5-6oz octopus ~ cut into 1/2" cubes or bite-sized
Oil

Topping/Deco:
Takoyaki sauce
Mayonnaise
Green dried seaweed (Aonori)
Dried Bonito flakes (Katsuobushi)
Chopped spring onions

Directions:

1. In a large bowl, mix well dashi, eggs, soy sauce, salt & flour with a whisk.
2. Heat Takoyaki pan with oil to very hot, just until the oil begins to smoke.  Use enough oil to coat the pan using a paper towel so that the batter won't stick.  Then pour batter to fill the holes of the pan.
3. Drop cut octopus pcs in the batter in each hole & sprinkle chopped spring onions, ginger & dried shrimp all over the pan.
4. Cook at medium heat for 1-2 mins & turn over using a Takoyaki turner (or chopstick).  Cook another 3-4 mins, turning constantly.
5. Place the cooked Takoyaki on a plate & pour Takoyaki sauce & mayonnaise over them.  Fish the dish by sprinkling the Takoyaki with seaweed, dried bonito flakes & chopped spring onions.