TAKOYAKI

I really love this delicacy so much... It is a kind of snacks in Japan that can be found easily even in street vendors. When I googled it, I found this recipe. Haven't tried it myself (I have all the intention to do just that in the near future), but I want to share it here....

Ingredients:
4 egg yolks
2 egg white
Dashi* stock (5 table spoons (tsp) dashi + 750 ml of water)
350 gr wheat flour
1 tea spoon baking powder
3 tea spoon of salt
Vegetable oil


Content Ingredients:
250 gr of tako (boiled octopus/squid/shrimp cut in in small cubes)
Cabbage (thinly sliced)
Leek/ Green onion (thinly sliced)
Ginger (thinly chopped)


The Sauce:
200 ml teriyaki sauce (it can be replaced with an import English soy sauce) - add a little water in it so it wouldn't be so thick
200 gr of mayonnaise
5 gr of katsuo boshi
Nori leaf powder


The Cooking Process:
1. Beat the eggs, and put the dashi stock gradually while stirring. Keep stirring
until it blends. Then put it aside.
2. Mix the baking powder, flour, and salt.
3. Put the dough into the eggs mix. Dough it.
4. Prepare the takoyaki mold. Place it on the fire till it's hot. Dab the vegetable
oil or butter on the mold.
5. Pour the batter into the molds until it fills ¾ of the mold. Then add the
octopus/squid, cabbage, green onion and ginger.
6. Pour the batter again on top of it until the mold is full (a little overflow).
7. When the skin layer can be seen, toss them back and forth slowly until they form
small round (ball) shape by using a skewer. Leave it till it's done with briwnish
yellow color.
8. Lift the takoyaki off of the mold and place it on a plate.
9. Cover the takoyaki with the terayaki sauce by using a brush, and then put the
mayonnaise on them.
10.Sprinkle the katsu boshi and nori powder on top of the takoyaki.


* Dashi stock: is usually the basic for most Japanese cooking. It's usually made of katsuoboshi stock, or dried shitake mushroom.