Tuesday, November 8, 2011

How to Make Crisp Golden Takoyaki (Part 2)

This is part 2 of the Takoyaki Tutorial.

1.  Brush hot takoyaki plate all over with oil.

2.  Half-fill the holes with batter.

3.  Place a piece of octopus in each.

4.  Sprinkle in tenkasu and shallots.

5.  Pour batter over until the plate is completely covered.  

6.  Allow to cook a few minutes.


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2 comments:

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  2. Heh. Great posts on takoyaki. Thanks!

    The recipe worked first time!

    My only sadness is the balls don't stay crispy for long. I might try adding baking powder to try and get more crispness. They do this on fish n chip batter. Maybe it'll work for this !

    Also: I substitued chicken stock with curry powder. Very tasty.

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