How to Make Crisp Golden Takoyaki (Part 1)

Yes, this is my husband Makoto's Takoyaki:

Here they're served in a boat so to show you that Makoto's takoyaki look just the same as Gindaco.

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

Ingredients: 

(for if you can get Takoyaki mix) 

(I would never use okonomi mix for okonomiyaki but Makoto says Takoyaki mix is different.  I'm up to challenge that and I'll post as soon as I have the perfect recipe.  I've seen a few recipes on the internet using flour but none of their takoyaki photos look anything like Makoto's takoyaki)

• 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) (Makoto 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 from Makoto

♡　♡　♡

Would you like me to send you some Takoyaki ingredients/tools from Japan?

Hana Katsuo (Katsuo-bushi) 30g bag  Sale Price $2.50

Three-Hole Mayonnaise Bottle  Sale Price $2.90

Katsuo-bushi is something we used a lot of, and much more expensive in Australia, that's why I've decided to make it available worldwide for less!