Takoyaki - By Ginny Chan

Takoyaki
Batter:
200g Hongkong Flour
50g Tapioca Flour
2 big eggs
1/2 tsp salt
1/2 tsp sugar
3 tsps bonito powder
1 tsp pepper powder
750ml room temperature water

Fillings:
Cooked prawns, octopus, cuttlefish (your choice) – diced
Bacon – fried lightly and diced
Cheese – diced
Marutomo Tenkasu (deep fried flour batter)
Spring onions – cut finely

1) Mix batter ingredients well, strain and set aside for half an hour.
2) Heat and grease takoyaki pan, pour in the batter and add fillings of choice.
3) When batter is almost set, overturn the balls with a skewer and cook till light brown.
4) Serve with:
Otafuko Sauce
Japanese Mayonnaise
Bonito Flakes
Seaweed


Post link:
https://www.facebook.com/groups/bakingscorner/permalink/464966386972588/?comment_id=465454520257108&offset=0&total_comments=12 

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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1 comment :

Teng said...

Fiona, can I check where to get the takoyaki pan in singapore?

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