Make dashi stock using konbu seaweed and bonito flakes, and chill it until it's ice cold.
Nagaimo yams are used both roughly chopped and grated.
Sift the ○ ingredients together.
In a separate bowl, beat the eggs.
Mix the grated nagaimo yam into the beaten egg.
Add the chilled dashi stock from Step 1 and the soy sauce.
Mix the sifted flour into the batter in small batches, mixing well between each addition.
Add the chopped nagaimo yam and mix. The batter is done.
Cut up the octopus, Chinese chives, beni-shouga ginger into easy to eat pieces.
Mix the chopped ingredients together. Now just cook the takoyaki. In our house we fill each well in the takoyaki maker half full first with batter, add some of the chopped ingredients, then fill up with batter.
Crispy, fluffy and creamy takoyaki!
Story Behind this Recipe
My husband makes takoyaki more skillfully than I can. He always makes it by eyeballing the ingredients, but I measured things out properly this time to upload the recipe!
Please make some proper dashi stock even if it's a bother. It will be worth it!