Kakutako, alternative recipe for takoyaki
This recipe makes 2 kakutako. Each one is cut into 6 small portions to share with your friends.
Ingredients
- 70 g flour
- 1/2 packet of baking powder
- 100 ml water
- 1 egg
- 5 g dashi powder
- Kewpie mayonnaise
- sauce takoyaki otafuku
- katsuobushi
- negi or chives
- octopus "here we took shrimps".
- aonori
- beni shoga "red ginger"
Instructions
- Mix the flour and baking powder in a bowl.
- Prepare the dashi, dilute it in 100ml of hot water, then pour it in the previous preparation and mix. We use dashi powder which is easy to cook and store.
- Add the egg and mix again. This is the base for the kakutako dough.
- Preheat your square tamagoyaki pan over medium-low heat and brush with oil. We recommend cooking with coconut oil as it is extremely heat resistant.
- Put on each half, shrimps or octopus, and on the other half negi. You can add some pickled ginger for example. The dough will start to freeze on the edges and small bubbles will start to appear. The beni shoga is not always easy to find. Be careful not to confuse it with the pink ginger that you can see with sushi.
- Using a spatula, fold the mixture in half and cook for 2 minutes on each side.
- Place on a plate and cut into 6 with your spatula or a knife, you can check that the inside is cooked while remaining soft.
- Then put the topping, first takoyaki otafuku sauce, then Kewpie mayonnaise, sprinkle with anori and finally katsuobushi.
- It's ready, enjoy it hot with Japanese chopsticks.