Monday, 7 October 2013

章鱼烧 ~ Takoyaki ( たこ焼き )


 
 




 
 
~ 柴鱼高汤 ~
 

 
 
 
 
 
章鱼烧

材料:
面粉   1 2/3
柴鱼高汤   2 1/2
  2
章鱼   1/2 ,切粒
青葱   1/4 ,切碎
红姜   ¼ ,切碎

柴鱼丝
海苔粉
Takoyaki
美乃滋

 
做法

1.面糊 面粉,柴鱼高汤,蛋搅拌均匀。

2.章鱼烧烤盘抹上一层油。将面糊装入烤盘至满。

3.加入章鱼,青葱 ,红姜丝。

4.等面糊烤到可翻动时,即可用竹签在周围划一圈,将另一面翻转过来继续烧烤至用竹签压时感觉有弹性,即可取出。

5.撒上海苔粉,铺上柴鱼丝。然后挤上美乃滋,淋上takoyaki 酱.

 
Takoyaki

材料:
蕃茄酱  1
李派林酱  1/2
日式料理酒 ( sake )   1/2
  2汤匙
蒜茸   2汤匙
   1/4
味霖   1/4

 
做法

1 把所有材料用中火煮滚。

2.煮滚后转小火焖25 ~ 30分钟。放在冰箱可存4星期。

 
Takoyaki
 
Ingredients :
1 2/3 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 cup boiled octopus, cut into bite-size
1/4 cup chopped green onion
1/4 cup chopped pickled red ginger

 
katsuobushi (dried bonito flakes)
aonori (green seaweed powder)
takoyaki sauce
Mayonnaise

 
Method :

1. Mix flour, dashi soup, and eggs in a bowl to make batter.

2. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full.

3. Put octopus, red ginger, and green onion in each hole.

4. Grill takoyaki balls, turning with a pick.

5. When takoyaki become rounds and brown, remove them from the pan and place in a plate.
 
6. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.



Takoyaki Sauce Recipe

Ingredients :
1 cup ketchup
1/2 cup worchershire
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

 
Method :

1. Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally.

2. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4weeks.



I am submitting this post to Asian Food Fest Japan Month  hosted by Alan of Travelling Foodies