TAKOYAKİ (JAPAN)


  • 0,66 lb octopus
  • 3 leaves of spring onions
  • 3 tablespoons of pickled ginger

For the crispy;

  • 0,044 lb flour
  • 1,01 lb of water

For the dough;

  • 8,45 oz of water
  • 1 egg
  • 0,011 lb soy sauce
  • 0,011 lb sugar
  • 0,011 lb salt
  • 0,099 lb flour
  • 0,011 lb rice flour
  • 0,011 lb baking powder

Mix flour and water in a bowl for the crunch.

For frying, oil is taken into a pan and heated. Small pieces are thrown into the hot oil with the tip of a spatula or whisk and small pieces are fried.

The octopus is cleaned and washed, and boiled in hot water for 10 minutes. It is sliced ​​and kept.

Fresh onions are finely chopped and set aside.

Pickled ginger is also sliced ​​and set aside.

The dough begins to be prepared; The liquid ingredients for the dough are whisked in a bowl. Then dry ingredients are added and whisked until a homogeneous consistency is obtained.

Oil is applied to the round pancake pan and the dough is poured in half.

It is filled with octopus, ginger, onion and crispy dough. Put the dough on it and turn it upside down.

Balls are prepared from octopus.

Served with takoyaki sauce and mayonnaise.

ENJOY YOUR MEAL
 

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