Takoyaki

Name: Takoyaki
Ingredients: 1 cup All-purpose flour; 1 cup Water; 1 cup Dashi broth; 2 tsp Soy sauce; 1 tsp Sake; 1 tsp Mirin; 1 cup Tako diced; 1/4 cup Green onion; 1/4 cup Tempura bits

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesstreetFoodlunchdinner

Nutrition (per serving)

850Calories

85 gProtein

55 gCarbs

25 gFat

8 gSugar

900 mgSalt

Ingredients

1 cup All-purpose flour
1 cup Water
1 cup Dashi broth
2 tsp Soy sauce
1 tsp Sake
1 tsp Mirin
1 cup Tako diced
1/4 cup Green onion
1/4 cup Tempura bits

Method

Whisk together all-purpose flour and water in a large bowl, about 1 minute, until smooth and free of lumps, then add dashi broth, soy sauce, sake, and mirin, whisking until well combined, about 1 minute, then let rest for 30 minutes, allowing flour to absorb liquid and starches to break down, about 30 minutes, resulting in a smooth batter.
Heat a takoyaki pan over medium-high heat, about 2 minutes, until hot and lightly smoking, then brush with a small amount of oil, about 30 seconds, then pour in batter, filling each hole about 3/4 of the way full, about 1 minute, then add diced tako and green onion to each hole, about 30 seconds, then cook for 2-3 minutes, until bottoms are lightly browned and edges start to set, about 2-3 minutes, then use a skewer to carefully flip and rotate balls, cooking for an additional 2-3 minutes, until crispy and golden brown, about 2-3 minutes, then serve hot and enjoy, about 1 minute.