Takoyaki (octopus balls)
Ingredients:
200g chopped boiled octopus
cooking oil
benishoga (pickled ginger) (to taste)
chopped negi (or scallions) (to taste)
tenkasu (or rice crispies) (to taste)
[Batter]:
450cc water
1 piece konbu (kelp), 10cm square
15g powdered katsuo-bushi (shaved dried bonito)
200g flour
2 eggs
[Sauce]:
commercial takoyaki sauce
or worcestershire sauce
or bulldog sauce
or mayonnaise (Best Foods or Hellman's)
Cooking time: 10-20 minutes
Servings: 50-60 pieces (4-5 persons)
Preparation
Directions - batter
1. Clean the konbu by wiping it lightly with a cloth.
2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.
3. Add the water and konbu to a pot, and cook uncovered over a slow fire.
4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.
5. Add shaved katsuobushi to the water as it starts to boil.
6. After the liquid has been boiling a minute or two, turn off the heat.
7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.
8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.
