Masago Takoyaki

Everytime I make takoyaki at home, it’s always a big hit.  It’s such a satisfying dish.  Can be served as appetizer or the main entrée, very festive and popular. 

A Ingredients

Eggs                               2 heads

Ice water                    680 g

Hondashi                        1 teaspoon

Soy sauce                        2 teaspoon

Salt                                 ½ teaspoon

All purpose flour         200 g

B Ingredients

Oil                               2 tablespoon

C Ingredients

Tako, cubed               100 g

Scallion, chopped         ½ cup

Masago                           2 tablespoon

Cabage, chopped           ¼ cup

D Ingredients

Takoyaki sauce             ½ cup

Mayonnaise                   ¼ cup

Masago                           1 tablespoon

Bonito flakes                  2 tablespoon

Seaweed flakes               1 tablespoon

Chili powder                      pinch

Directions:

1. Measure and beat all A ingredients in a big mixing bowl, then pour into a spouted measuring cup. 

2. Heat the takoyaki mold, brush each slot with oil generously.

3. When the mold is hot, pour the batter into each slot to fill it, then sprinkle C ingredients onto the batter, cook until the balls can be turned easily, turn 90 degree, then add more batter into the half empty slot, cook an additional couple of minutes before flipping the uncooked side onto the bottom.  Look around to see if there’s any white spot, turn the spots downward to cook. 

4. Place the takoyaki on a plate, drizzle with takoyaki sauce, mayonnaise, masago, bonito flakes, seaweed flakes, and chili powder, serve hot.

Serving: 3 dozen

Related Link

                     Takoyaki Sauce