Japan Diary - Let’s cook Takoyaki [fixed] Als ich das letzte...

[Life is too long not to change anything!]

[English]
Welcome to my blog! This Tumblog is about my one year trip to the beautiful city Hiroshima as a volunteer. Even though I'm back already, I will keep posting from my holidays in Japan and hopefully when I'll go there again as an exchange studend! Thank you for following me and message me, what you think or wish!

[German]
Willkommen auf meinem Japan-Blog, in dem ich von meinen Erfahrungen während meines FSJ in Hiroshima berichtet habe! Inzwischen bin ich wieder Zuhause, werde aber weiter von Ausflügen nach Japan posten und hoffentlich auch dann, wenn ich 2015/2016 nochmals als Austauschstudent nach Japan gehe. Danke, dass ihr mir folgt und bitte schreibt mir, was ihr über meinen Blog denkt. Viel Spaß beim lesen :-)

 

Let’s cook Takoyaki [fixed]

Als ich das letzte Mal Takoyaki gemacht habe, war es gleichzeitig mein erstes Mal. Heute habe ich es erneut und mit verändertem Rezept gemacht und sie sind viiel besser geworden!! Da mein Beitrag mehrere Nicht-Deutsch-Sprechende interessiert hat, werde ich es dieses mal die Zutaten Englisch schreiben.

My last post about takoyaki was in German, but you can see the pictures of the ingredients here http://midori-mochi.tumblr.com/post/33769118353/lets-cook-takoyaki

What you need for 20 Takoyaki

Mixture:
• 300ml cold(!) dashi
• 100gr flour
• 1 egg
you don’t need salt if you use regular takoyaki sauce, which is already very salty 

Fillings:
• ca. 100gr boiled octopus, chopped in 20 small pieces 
• 1 konegi (Japanese green onion), chopped in rings
• agedama (deep fried drops of tempura batter)

Toppings:
• takoyaki or okonomiyaki sauce
• Japanese mayonnaise
• katsuobushi
• aonori 

Turn on your takoyaki-pan. It should be very hot when you start frying. 
Mix the ingredients very well and get rid of every rumpy stuff.
Grease the pan with olive oil and put a drop of the mixture in it to test if it’s hot enough yet. If so, fill each hole with the mixture and put in each of them one piece of the boiled octopus, some konegi and some agedama. Then, using one or two wooden sticks, turn each of them 90° and put a little more mixture in. After that, turn them another 90° and try to get them in a round shape.
It’s not a bad thing when they get dark brown on some parts, that’s actually very good, takoyaki tastes best when it’s crusty on the outside and soft/squashy on the inside.
Put 10 takoyakis on a plate and cover them first with the sauce, then with mayonnaise, then katsuobushi and then aonori. Eat fast as long as it’s still hot. 
Itadakimasu! 

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