my favorite TAKOYAKi !

 i cant say no to this food.kung may oras akong pumunta sa downtown area,di ko pinapalagpas ang pagkakataon dumaan sa bilihan ng takoyaki,sa ibang bansa they use katsuobushi (dried bonito flakes)aonori (green seaweed powder) pero dito sa atin cabbage ang isa sa mga sangkap at pwede din langyan ng carrot at  shrimp.

 

Takoyaki originated in the Kansai (western) region of Japan in the 1930s. However, its roots go far back to the 1600s when French cuisine was first introduced to Japan. Different variations of battered foods became popular in Osaka and Tokyo at the time.
Though Japan is known for having rice as a staple part of the people's diet, two major events in Japanese history brought an increase in the use of simple flour and water. The Tokyo earthquake in 1923 left the area short of food. In an effort to make cheap, yet filling food, the Japanese began experimenting

ito ang ingredients kung pano gawin  ang pagkaing ito:

Japanesse takoyaki version

Ingredients:

• 1 2/3 cup flour
• 2 1/2 cup dashi soup
• 2 eggs
• 1/2 lb. boiled octopus, cut into bite-size pieces
• 1/4 cup chopped green onion
• 1/4 cup chopped pickled red ginger
• 1/4 cup dried sakura ebi (red shrimp) *optional
• *For toppings:
• katsuobushi (dried bonito flakes)
• aonori (green seaweed powder)
• Worcestershire sauce or takoyaki sauce
• mayonnaise

Preparation:

Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Preheat a takoyaki pan and grease the molds. Pour batter into the molds to the full. Put octopus, red ginger, green onion, and dried red shrimp in each mold. Grill takoyaki balls, flipping with a pick to make balls. When browned, remove takoyaki from the pan and place on a plate. Put sauce and mayonnaise on top and sprinkle bonito flakes and aonori over.
*makes 4 servings