Recipe by Cookingdada, original link on Giallo Zafferano
INGREDIENTS:
• 1 egg
• 340 ml of cold dashi broth (or fish stock)
• 1 tablespoon of soy sauce
• Salt
• 130 g of flour
• Chives (dried or fresh)
• Vegetable oil
• Boiled octopus, cut into pieces
.
For seasoning:
• Katsuobushi (if you cannot find it, you can replace it with sesame seeds)
• Okonomi sauce
• Mayonnaise
-
First, pour the flour into a bowl, add the cold dashi broth, and mix with a whisk until there are no lumps left. Add the egg, soy sauce, and a pinch of salt, then mix until you have a smooth, uniform batter. Once the batter is ready, transfer it to a squeeze bottle with a nozzle. This will help you pour the batter into the griddle more easily. If you don't have one, you can also use a small ladle, as you would for pancakes!
-
Now it's time to prepare the griddle. I recommend placing all the ingredients you need in front of it so you can easily reach them during cooking. First, grease the griddle with vegetable oil using a paper towel, making sure every corner is covered with oil. Turn it on (or turn on the burner if you're using a pan) and wait for it to heat up. Then you can start pouring the batter into each mold, letting it overflow slightly. This will give you extra batter to shape the balls when you need to turn them.
-
When you see the batter starting to cook around the edges, add the pieces of octopus to the takoyaki (1 piece per ball), then sprinkle with chives and tempura flakes. Now comes the most fun part: use two long bamboo sticks to turn the takoyaki. It won't be easy the first time, but you'll see that you'll soon get the hang of it and become faster and faster!
Once you've turned them, brown them on all sides, remove them from the griddle, and finally season them with okonomiyaki sauce, mayonnaise, and bonito flakes.
P.S. If you need to make more after the first batch, don't forget to grease the griddle again!
