Recipe - Takoyaki - Octopus Balls

200 g Chopped boiled octopus
Cooking oil
Benishoga (pickled ginger);
to taste
Chopped negi (scallions); to
taste
Tenkasu (or rice crispies);
to taste

BATTER
450 cc Water
1 Piece konbu (kelp); 10cm
square
15 g Powsered katsuobushi;
(shaved dried bonito
200 g Flour
2 Eggs

SAUCE
Commercial takoyaki sauce;
*OR*
Worcestershire sauce; *OR*
Bulldog sauce; *OR*
Mayonnaise; (Best Foods or
Hellmans')

1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2centimeterwide partial strips against the grain,
but don't cut all the way to the edge.

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.

Directions takoyaki

Make a small test batch of 4 or 5 takoyaki at first, to check the
consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of
firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

NOTES : Takoyaki ("octopus balls") are usually served at street stands, but
they can also be made at home. However, it will help if you have a takoyaki
grill, or a similar device with 3centimeterdiameter cups.
Recipe by: Robb Satterwhite and Kenji Mitsuyama

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
15, 1998