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Takoyaki (Octopus Ball)

This popular Japanese street snack is a flour based fried ball filled with octopus green onions and fish scraps. You will need a takoyaki (specialty) pan to make this dish.

Prep
Cook
Serves 50people
Ingredients
Batter
1
cup All-purpose flour
1
ea. Egg, beaten
3
/4 c. Water
Fillings
8
oz Boiled octopus (cut into 1 cm. squares)
4
oz Cabbage (chopped)
4
ea. Scallion, chopped
4
oz Fish scraps (left over fish)
1
ea. Packaged dried seaweed or nori, cut into thin strips
1
tbsp Dried bonito flakes
Takoyaki sauce
1
cup Ketchup
1
/2 c. Worcestershire
1
/2 c. Sake
2
tbsp Ginger
2
tbsp Garlic
1
/4 c. Sugar
1
/4 c. Mirin
Directions
1.
Heat takoyai plate and oil the surface with an oiled drench paper towel.
2.
In a medium bowl, slowly whisk in water into AP flour. Stir in beaten egg. This will be your batter.
3.
When takoyai plate is heated, ladle in your batter until 3/4 filled. Add pieces of octopus, scallion and fish scrap until plates are filled.
4.
Cook batter with filling for 1-2 minutes. When batter on the edge of the molds has brown, using two skewers, turn the cooked batter over (should have formed into a 1/2 ball).
5.
Let the other side of the filling/batter mixture cook until done (about 1 minute or less).
6.
When takoyaki are done, it should resemble a ball. Serve takoyaki with dried seaweed, bonito flakes and takoyaki if desired.
7.
To make takoyaki sauce: bring ingredients together in a sauce pan to a boil. once boiled, turn down heat and let mixture simmer for 20 minutes. Stir occasionally. After 20 minutes, turn off flame, cool and serve.

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