Takoyaki

Salam,lama sungguh chik mi tak praktis membolatkan cekodok jepun ni,along pun dah cakap lamanya tak makan takoyaki,since semua bahan dah ada,ari ahad tu lepas asar mulala keluarkan mouldnya.Mould pemberian dr seorang akak,terima kasih kak.tak lawa sebabnya takde seaweed,daun bawang pun dah menopos so kalernya pun pucat lesi aje,tapi maintainnnn sedappp u .Teringat masa first time nak buat tako ni ,chik mi menggoggle caranya,alhamdulillah bila dah tgk video tu nak buat pun confident la sikitkan.Masih ade ruang yang perlu diperbaiki. 

Seperti biasa guna resepi Dik ijah yang sekarang ni senyappp je tu,sibuk pindah rumah agaknya.

Ingredients:

• 1 2/3 cup flour
• 2 1/2 cup dashi soup-chik mi guna secukup rasa
• 2 eggs
• 1/2 lb. boiled octopus, cut into bite-size pieces - chik mi guna sotong kering
• 1/4 cup chopped green onion
• 1/4 cup dried sakura ebi (red shrimp) - chik mi guna udang gerangau
• 1/4 cup chopped pickled red ginger
• *For toppings:
• katsuobushi (dried bonito flakes)
• aonori (green seaweed powder)-tak jumpa cari so tak letak
• Worcestershire sauce or takoyaki sauce- lupa letak
• mayonnaise - chik mi + dengan sos cili
   Preparation:
  
  Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
  *makes 4 servings 
  source ~ Ijah

untuk homemade Dashi soup clik here