Keio Takoyaki Cooking Show

W3C Keio Team

Recipe: 40-50 pieces

Ingredients US Measurement Metric Measurement
Flour
(Rice flower may also be used) 		2.07 cups 300 grams
Dashi powder
(traditional Japanese seasoning) 		1 Tablespoon 15 grams
3 Eggs 3 Eggs 3 Eggs
Water 4 1/4 cups 1,000 cc
Soy sauce 1 Tablespoon 15 cc
Boiled Octopus
(cut into bite-size pieces) 		Boiled Octopus
Boiled Octopus
1 Chopped green onion 1 Chopped green onion 1 Chopped green onion
Chopped pickled red ginger to taste Chopped pickled red ginger Chopped pickled red ginger

Directions:

  1. Prepare 300 grams of flour, 1,000cc of water, 15g of Dashi powder and 15cc of Soy sauce.
  2. Mix the Flour, Water, Dashi Powder, Soy sauce and eggs into a bowl, to make a batter.
  3. Generously grease the Takoyaki pan with oil.
  4. Pour the mix into the holes of the Takoyaki pan until it overflows.
  5. Put octopus, red ginger, and green onion into each hole.
  6. Grill and, using a pick, turn the balls from time to time, to avoid burning them.
  7. When balls become round and golden brown, remove them from the pan and place them in a plate.
  8. Put sauce on the takoyaki balls, and katsuobushi (dried bonito flakes) and aonori (dried seaweed) on top.

It's also delicious with beef, shrimp and cheese instead of octopus. Please try it!

Topping Ideas: