Ingredients
Part A – Yaki sauce
- 200 g tomato sauce
- 33 g oyster sauce
- 66 g Worcestershire sauce
- 33 g soy sauce
- 40 g honey
- 20 g Japanese rice vinegar
- 3 g agar-agar powder
- 1 slice ginger
Part B – Takoyaki
- 40 g all-purpose flour
- 60 g ERAWAN BRAND Blended Rice Flour
- 40 g CAP KAPAL ABC Tapioca Starch
- 2 tsp baking powder
- 3 g salt
- 2 units fresh eggs (size A)
- 230 ml water
- 3 g soy sauce
- 3 g anchovy powder
- 100 g chuka idako (marinated octopus) *optional*
- 100 g vegetable oil
Cooking Method
Part A – Yaki sauce
- In a saucepan, incorporate all the ingredients with a whisk.
- Bring the liquid to boil, Once boiled, chill it on an ice bath for around 30 minutes.
- Once solidified, remove the ginger and blend with a hand blender until smooth. Reserve.
Part B – Takoyaki
- Whisk together all the wet ingredients except for the chuka idako.
- Slowly introduce the dry flour into the liquid and whisk until smooth.
- Pass through a sieve and pour into a beaker.
- Heat up the takoyaki mould and start greasing with enough vegetable oil.
- Pour the batter until it fills up the sphere, followed by adding in the chuka idako. With a skewer, start tilting the batter until a ball is formed. Add more batter if needed.
- Once a ball is done, introduce a little bit more of oil and cook until it's evenly brown.
- As a suggestion, serve the takoyaki with a Japanese mayonnaise, Katsuobushi, spring onion and the yaki sauce