Crispy on the outside, gooey on the inside, these Japanese octopus dumplings are a delight to make and eat. Best eaten while piping hot!
Makes about 2 dozen balls
For the batter
1 cup soft cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2 cups cold water
1/2 cup bonito dashi powder
1 teaspoon shoyu soy sauce
vegetable oil for cooking
For the filling
boiled octopus, cut into bite-size pieces
green onions, chopped
pickled red ginger, chopped
For the topping
dried bonito flakes
green seaweed powder
takoyaki or Worcestershire sauce
1 In a bowl, combine cake flour, baking powder, salt, pepper, and oil. Mix well and set aside.
2 In another bowl, whisk to combine water, egg, dashi powder, and shoyu.
3 Add egg mixture to the flour mixture; mix until smooth.
4 Grease and brush a preheated, very hot takoyaki pan with vegetable oil. Pour batter into each cup until full.
5 Place a few pieces of each filling ingredient into each cup.
6 Allow the bottom to set and cook until golden brown, about 2 minutes; turn the balls using takoyaki picks to cook the other side. (For a crispier crust, brush more oil and heat longer.)
7 Transfer to a plate. Sprinkle with bonito flakes and seaweed powder, and drizzle with takoyaki sauce and Japanese mayonnaise before serving.
Shopping tip: Bonito dashi powder and other Japanese ingredients are available in Japanese specialty stores like Konbini at Connecticut Street Greenhills, San Juan City.
Photography by Jun Pinzon │Recipe by Anthony So of Ko of Kozui Green Tea │ Prop Styling by Elaine P. Lim
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