Tuesday, July 12, 2011

resipi takoyaki ! my fav.

  • 1 cup flour
  • 4 cups dashi (or water)
  • 4 eggs
  • pinch of baking powder
  • pinch of salt


  • 100 grams pre-cooked octopus, cut into 1-cm cubes
  • 1/4 cup red pickled ginger
  • 1/4 cup tenkasu (or rice crispies)
  • 1/4 cup konnyaku, cut into 1-cm cubes
  • 1/4 cup scallions, roughly chopped


  • dried bonito flakes
  • aonori (finely-ground seaweed)
  1. Combine the batter ingredients in a bowl.
  2. Heat the takoyaki skillet and brush lightly with oil.
  3. Do a test run of four two five takoyaki balls to adjust the batter’s thickness. Fill each indentation with batter and then drop in a piece of octopus, followed by a few pieces of each of the rest of the ingredients.
  4. Once the bottom is cooked, carefully turn with a thin skewer or a butter knife.
  5. Keep turning the dumplings until they are round and crisp on the outside but still undercooked at the center.
  6. Remove to a serving dish and brush lightly with sauce, then sprinkle with katsuo and aonori.
di ciplak dr web..http://www.geishablog.com/uncategorized/takoyaki-the-quintessential-street-food/..

takoyaki tuh apew??? makanan jepon la.. bawah ni pix ye. sumpah sdap.kt mane2 pon ade.

kem bkta 5-7 jul lepas.