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Takoyaki (Octopus Balls) Recipe (たこ焼き)
Ingredients
  • subheading: [Batter]:
  • 1 egg
  • subheading: [Special dashi]:
  • 25 g konbu kelp (thinly sliced) (0.9 oz)
  • 50 g mixed dried fish shavings (1.8 oz)
  • 1000 ml water (33.8 oz)
  •  
  • 200 g flour (sifted) (7 oz)
  • 2 tsp soy sauce
  • 200 g boiled octopus (7 oz)
  • subheading: [A]:
  • 30 g tempura bits (1 oz)
  • 20 g benishoga (minced) (0.7 oz)
  • 3 Japanese green onions (chopped)
  •  
  • Worcestershire sauce, as desired
  • Mayonnaise, as desired
  • subheading: Aonori flakes, as desired:
  • subheading: Skipjack shavings, as desired:
  • A dash of vegetable oil
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