This is the delicious Chinese dish for the sea food lovers, in this we prepare the batter of the flour, egg, then we boil the octopus and shrimp and cut it into pieces, we then take the takoyaki pot on the pan, we add the batter in it, then we fill it with the pieces of the shrimp and octopus, we add the chopped cabbage, onions on it, then we fry it from all the sides, we also make the sauce of the honey, soy sauce, Worcestershire sauce, and then we served all the things.
The List Of The Complete Ingredients Along With The Step By Step Complete Process Is Listed Below:
Preparation Time- 15 Minutes
Cooking Time- 10 Minutes
Boiled Octopus- 100 gram
Cake powder- 2 tablespoon
Bonito Powder- 2 tablespoon
Pickled ginger- 12 gram
Cabbage Leaf- 60 gram
Spring Onion- 20 gram
Okonomiyaki Sauce- 2 tablespoon
Cold Dashi Stock- 340 ml
Dashi stock powder- 1/2 tablespoon
Soy Sauce- 1 teaspoon
Salt- 1/2 teaspoon
All purpose flour- 100 grams
Aonori Seaweed- 2
Bonito Flakes- 1 tablespoon
Method Of Preparation:
First, to prepare takoyaki batter we take a bowl add 2 tablespoon cake flour, 1 tablespoon of all purpose flour, 1/2 teaspoon salt into it and thoroughly mix the powder with the balloon whisk. Then gradually pour the 340 ml of dashi stock into it, mix it with the flour from the center to the outside to help avoid the pockets of dry flour and create soft and light texture.
Now add 2 teaspoon of soy sauce into it, take 2 egg beat it into a bowl and add it to the batter and mix it well, take a pitcher and pour the batter into it. Now we need to prepare the fillings for this, we take 100 gram octopus boiled it for around 10 minutes in a water then cut it into 1 cm pieces.
Next take 10 shrimp clean it in cold running water, then peeled it and cut it into 2 cm pieces, take 60 gram of cabbage, 1 stalk of spring onion clean them and chopped them into fine pieces.
Now take a takoyaki pan, put it on medium heat at about 130 degree Celsius, pour generous amount of cooking oil into it, make sure to distribute the oil outside of the hole too, now pour the batter into the pan holes, immediately place the octopus and shrimp into each holes, season it with the salt and pepper.
Sprinkled chopped cabbage leaves on it, add 2 tablespoon of bonito powder, sliced spring onion leaves, 2 tablespoon of pickled ginger, allow it cook for 5 minutes on low flame, as the batter starts cooking outsides the edges, immediately separates each takoyaki from the pan with bamboo stick and tilt it 90 degree.
When the all takoyaki are tilted, fill the holes with the batter again, then turn the takoyaki little and shape them into a balls, cook it for another couple of minutes until it become crispy. Now the takoyaki are golden brown and turn smoothly with right flick.
Meanwhile we need to prepare the sauce for this, take 1 tablespoon ketchup, 1/2 teaspoon honey, 1 teaspoon soy sauce, 1 tablespoon Worcestershire in bowl mix it and done, now place each takoyaki into the plate as soon as it is ready, brush them with the okonomiyaki sauce and sprinkle on the 2 tablespoon aonori seaweed. Finally garnish with 1 tablespoon of bonito flakes, take out all of this to the serving plate and served it. The dish is ready to eat.