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.
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.
♡ ♡ ♡
