Takoyaki inspired balls
batter
1 cup cake flour
1 tsp baking powder
1/4 tsp fine black pepper
1/4 tsp fine salt
1 tsp vegetable oil
1 large egg
1 tbsp dark soy sauce
2 cups cold water
filling (about 3 cups)
1 medium carrot, thinly sliced
1 small cabbage, thinly sliced
2 small red bell pepper, thinly sliced
1 thumb ginger, minced
1 red onion, minced
a handful of dried shrimp
oil for frying
chili sauce and japanese mayo for drizzling
1. In a bowl mix together flour, baking powder, black pepper, salt and oil.
2. In a seperate bowl whisk egg in two cups of cold water. Pour into the flour mixture, mix well.
3. Mix the vegetables and dried shrimp.
4. Heat a takoyaki pan coating each indentation with atleast 1/8 tsp oil. Ladle enough batter to fill each indentation. Fill with 1 tbsp of vegetable and shrimp mixture. Don’t worry if the filling seems too much, it will wilt eventually.
5. Cook for about 3 minutes in low heat. Loosen each ball then invert to cook the other side. I used 2 forks in this case since I do not have a takoyaki pick. If you wish a crustier or brownier ball add more oil.
In all seriousness I did cheat instead of a takoyaki pan I used an individual muffin pan. I was aiming to make at least a close relative of takoyaki but there is simply no way for me to find dashi powder, shoyu soy sauce and bonito flakes. I live in an almost remote area afterall. Well it’s not entirely
remote I’m just exaggerating. I promise however, that this will taste good.
