Ingredients
- 1/2 lb minced boiled octopus
- Â Â Veg. oil
- Â Â Pickled ginger (benishoga) to taste
- Â Â Minced negi (or possibly scallions) to taste
- Â Â Tenkasu (or possibly rice crispies) to taste
- 2 c. water
- 1 piece kelp (konbu), 4" square
- 1/2 ounce powdered katsuo-bushi (shaved dry bonito)
- 1Â 5/8 c. flour
- 2 x Large eggs
- Â Â commercial takoyaki sauce
- Â Â or possibly Worcestershire sauce
- Â Â or possibly bulldog sauce
- Â Â or possibly mayonnaise (Best Foods or possibly Hellman's)
Description
For The Batter: Clean The Konbu By Wiping It Lightly With A Cloth. Cut The Konbu Into 3/4- To 7/8-inch-wide Partial Strips Against The Grain, But Do Not Cut All The Way To The…
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