Takoyaki - Octopus Balls
| Yield: | 5 Servings |
| Categories: | Appetizers, Japanese |
| 200 | g | Chopped boiled octopus |
| Cooking oil | ||
| Benishoga (pickled ginger); to taste | ||
| Chopped negi (scallions); to taste | ||
| Tenkasu (or rice crispies); to taste | ||
| BATTER | ||
| 450 | cc | Water |
| 1 | Piece konbu (kelp); 10cm square | |
| 15 | g | Powsered katsuo-bushi; (shaved dried bonito |
| 200 | g | Flour |
| 2 | Eggs | |
| SAUCE | ||
| Commercial takoyaki sauce; *OR* | ||
| Worcestershire sauce; *OR* | ||
| Bulldog sauce; *OR* | ||
| Mayonnaise; (Best Foods or Hellmans') |
Advertisement