Osaka Takoyaki 🐙

Méthode

1. 1

   Whisk a thin batter: 200 g cake flour, 500 ml cold dashi, 2 eggs, a splash of soy; it should pour like cream. Rest 15 minutes.

2. 2

   Oil every dimple of a takoyaki pan (or deep mini-muffin tin) and heat over medium-high; drop batter to fill, then add octopus, ginger, tenkasu and onion per ball.

3. 3

   When the edges set, score a cross with two skewers and spin each ball 90°; repeat every couple of minutes, topping up batter, until they roll into spheres.

4. 4

   Cook until golden with a crisp shell and molten core; plate, flood with takoyaki sauce and zigzag mayo, snow aonori and let bonito flakes dance on the steam.