Takoyaki by Antonella Brain

1

antonellasarahi7 — 2021-02-26 23:17:12 UTC

Beat an egg and add salt, soy, sugar and milk and continue beating.

antonellasarahi7 — 2021-02-26 23:18:53 UTC

Add the dashi broth and beat a little more.

antonellasarahi7 — 2021-02-26 23:20:30 UTC

Mix the flour and yeast and sift it over the beaten egg, mix well and let it cool in the fridge.

antonellasarahi7 — 2021-02-26 23:22:14 UTC

Cut the octopus into small pieces.

antonellasarahi7 — 2021-02-26 23:23:25 UTC

Prepare the takoyaki sauce. Mix tomato sauce and tonkatsu sauce and add honey.

antonellasarahi7 — 2021-02-26 23:25:09 UTC

Toast the dried shrimp and mash with your fingers.

antonellasarahi7 — 2021-02-26 23:26:27 UTC

Brush the takoyaki pan with oil and add the dough to cover half the hole.

antonellasarahi7 — 2021-02-26 23:27:55 UTC

Put the octopus pieces, tempura crumbs, dried shrimp, minced ginger, and cover the rest of the pan with the dough and put a little chopped leek.

antonellasarahi7 — 2021-02-26 23:28:45 UTC

Use two wooden toothpicks we separate the dough and turn all the takoyaki half

antonellasarahi7 — 2021-02-26 23:30:12 UTC

Make a complete turn and we turn them checking that they do not burn us

antonellasarahi7 — 2021-02-26 23:32:23 UTC

When they are golden and hard on the outside, we can take them out.
Top with the sauce and sprinkle with aonori and katsuobush

antonellasarahi7 — 2021-02-26 23:34:01 UTC

do not let cool it is recommended to eat immediately

antonellasarahi7 — 2021-02-26 23:34:48 UTC

DO NOT LET THE TAKOYAKI COOL