How to Make Crisp Golden Takoyaki (Part 1)

Yes, this is home made Takoyaki:

Here they're served in a boat I got from Gindaco.

Here is the secret method to get your takoyaki balls crispy, golden and perfectly round, just like  Gindaco!

Ingredients: 

(for if you can get Takoyaki mix) 

• Takoyaki-no-ko


• water (as per packet instructions)


• eggs (as per packet instructions)


• Boiled Octopus, sliced up


• oil


• a handful of tenkasu


• finely sliced negi (shallots)


• sakura-ebi (tiny dried prawns), optional


• beni-shoga(red pickled ginger) (we didn't use it this time)

On top:

• Takoyaki Sauce (or Okonomi or Tonkatsu sauce)


• Japanese Mayonnaise


• Katsuobushi


• Ao-nori

Method:

1. To make the batter: Stir together Takoyaki-no-ko, water and eggs (and sakura-ebi and beni-shoga if you have them)

The mixture will be like a thin milky soup.

2. Click here for 次へ ：

How to Make Crisp Golden Takoyaki (Part 2)

with step by step photos

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