Mentai Takoyaki

Name: Mentai Takoyaki
Total time: 45 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 3 g Aonori; 30 g Beni Shoga (Pickled Red Ginger); 15 g cooking oil; 600 g dashi stock; 50 g egg; 100 g Japanese mayonnaise; 30 g Japanese mayonnaise; 5 g Katsuobushi (dried bonito flakes); 5 g Koikuchi soy sauce; 10 g Kombu; 80 g Mentaiko (spicy cod roe); 150 g octopus; 30 g scallion; 200 g takoyaki flour; 20 g Tempura scraps; 10 g Usukuchi soy sauce; 700 g Water

⏱️ 45 dk 🔥 563 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
3 g Aonori
30 g Beni Shoga (Pickled Red Ginger)
15 g cooking oil
600 g dashi stock
50 g egg
100 g Japanese mayonnaise
30 g Japanese mayonnaise
5 g Katsuobushi (dried bonito flakes)
5 g Koikuchi soy sauce
10 g Kombu
80 g Mentaiko (spicy cod roe)
150 g octopus
30 g scallion
200 g takoyaki flour
20 g Tempura scraps
10 g Usukuchi soy sauce
700 g Water

Hazırlanışı

Steep 10 g kombu in 700 g water for at least 30 minutes to make kombu dashi.

Remove kombu from the dashi, then add 600 g dashi stock and bring to a simmer.

In a bowl, whisk together 200 g takoyaki flour, 50 g egg, and the kombu dashi mixture.

Mentai Takoyaki

Malzemeler

Hazırlanışı

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