|
Ingredients
200g raw baby octopus
1 tbsp pickled ginger
1 stick celery, roughly chopped
2 cloves of garlic
1 tsp bonito flakes
½ litre of water
2 tbsp sashimi soy sauce
2tbsp caster sugar
2 tbsp dashi (soy bean paste)
200g rice flour
4 eggs
Method
Place the octopus, water, ginger, garlic, celery and bonito flakes into a saucepan and gently simmer for 2 hours, rmove from the liquid and set aside then pour the soy sauce and sugar in, bring to a boil and reduce to a thick sauce.
In a large bowl mix together the eggs, rice flour and dashi to form a smooth batter.
Cut the octopus into small pieces, heat a takoyaki grill plate until smoking, spray with oil then pour in enough batter to half fill each hole and cook for 2-3 minutes.
Place a couple of pieces of octopus into each hole then turn each dumpling over and cook for a further 2 minutes.
Serve with the dark thick sauce.
|
