Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup dashi stock
- 1/2 cup chopped cooked shrimp
- 1/2 cup diced avocado
- 1/4 cup chopped green onion
- 1/4 cup bonito flakes
- 1/4 cup mayonnaise
- 1/4 cup takoyaki sauce
- 1/4 cup aonori (dried seaweed flakes)
Special equipment needed:
- Takoyaki pan
- Takoyaki pick
Step-by-step instructions:
1. In a large bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, beat the egg and dashi stock together.
3. Pour the egg mixture into the flour mixture and whisk until smooth.
4. Stir in the chopped shrimp, diced avocado, and chopped green onion.
5. Heat the takoyaki pan over medium heat and brush with oil.
6. Pour the batter into each mold until it's about 3/4 full.
7. Use the takoyaki pick to flip each takoyaki ball over and cook until golden brown on all sides.
8. Remove the takoyaki from the pan and place them on a plate.
9. Drizzle mayonnaise and takoyaki sauce over the takoyaki.
10. Sprinkle bonito flakes and aonori over the top.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 20 takoyaki balls
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 12g
- Protein: 5g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Shrimp can be substituted with diced chicken or tofu.
- Avocado can be substituted with cucumber or pickled ginger.
- Takoyaki sauce can be substituted with okonomiyaki sauce or Worcestershire sauce.
Variations:
- Add diced octopus or squid to the batter for a more traditional takoyaki.
- Substitute the shrimp and avocado with other fillings such as cheese, bacon, or kimchi.
Tips and tricks:
- Use a non-stick takoyaki pan to prevent sticking.
- Don't overfill the molds with batter to prevent overflow.
- Use a toothpick to test if the takoyaki is fully cooked in the center.
Storage instructions:
- Store leftover takoyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat takoyaki in a toaster oven or oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve takoyaki on a wooden board or plate with chopsticks.
- Garnish with additional green onion or a sprinkle of sesame seeds.
Pairings:
- Serve with a side of miso soup or edamame.
Suggested side dishes:
- Japanese cucumber salad
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the takoyaki is sticking to the pan, brush more oil onto the molds.
- If the takoyaki is not cooking evenly, adjust the heat and rotate the pan.
Food safety advice:
- Make sure all ingredients are cooked and properly stored before using.
- Wash hands and utensils thoroughly before and after handling raw seafood.
Food history:
- Takoyaki is a popular street food in Japan that originated in Osaka in the 1930s.
Flavor profiles:
- Savory, umami, slightly sweet, and tangy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Japanese