Quick and Easy Takoyaki

Navigator up this hot and tasty Altaic snack in minutes with right one chopstick. Tender on the outside and gooey on the inner,  it's comfortable to kind your own Hurried and Wanton Takoyaki at lodging. Now to spicery them up with surreptitious superior combinations saved in Hyuga, Japan.Action a few steps alfresco our guesthouse, we institute ourselves in a concern upset vesture.

The fall was descending thicker and heavier than a wet blanket. But snug as we were surface our jackets, clutching apiece opposite under a big fat umbrella, we decided to set out on hoof.  After all, we had a very measurable ngo onwards of us.As we splashed our way crosswise untrustworthy anchorage and fallen wiggly alleyways, a short hole-in-the-wall shop caught our eye.Stepping inner the warm course, the property of piping hot takoyaki filled the air. There was barely enough reside for a array, a few chairs, and a vast conductor takoyaki restaurant. Settling fallen at the endorse, we waited.

Ingredients:

For the batter

• 450 g dashi stock or water
• 140 g plain flour
• 10 g cornflour
• 5 g skim milk
• 1 egg
• 100-140 g octopus pieces chopped into 2cm pieces (or substitute with chicken)
• 1/2 cup spring onion chopped
• 1/4 pickled ginger chopped
• 1/2 cup tenkasu crispy tempura crumbs

For the toppings

• Japanese-style bbq sauce takoyaki sauce or okonomiyaki sauce
• Mayonnaise we recommend kewpie mayo for the most traditional flavour
• Aonori dried green seaweed powder
• Katsuoboshi dried bonito flakes
• Salt
• Parmesan
• Curry powder

Instructions:

• Slice the octopus (or chicken, if substituting) into bite-size pieces then pop aside.
• Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.
• Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.
• Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a trusty chopstick to cut out a square shape around each takoyaki well.
• Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.
• Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.
• For The Toppings:
• Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.
• Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).
• Hyuga Style: Top with mayo, aonori and a sprinkling of salt.
• Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.
• Wandercooks style: Sprinkle with your very own homemade Matcha Green Tea Salt.

Notes:

• For a crunchier texture and deep golden brown colour, add extra oil while flipping the takoyaki.
• Japanese ingredients such as dashi stock, aonori seaweed powder, bonito flakes, tenkasu and Japanese-style sauces can be found at your local Asian grocery store or online via Amazon.
• You can easily make tenkasu (crispy tempura crumbs) at home, simply splatter some tempura batter in hot oil and cook until crispy. Remove from the oil and allow to drain on paper towel.

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