Hi! I am the host of this show
Cooking with Dog.
OK. Let's have my chef prepare for the ingredients.
Dice up the boiled octopus
into half-inch pieces.
Chop the beni shouga, which is pickled ginger
into fine pieces.
Cut the long green onions into four pieces.
Chop them into fine pieces.
Toast the dried pink baby shrimps until aromatic.
Crumble the shrimps when they are cool
enough to handle.
Let's make vinegar sauce.
Bring water to a boil and turn off the stove.
Add granulated kombu dashi
and bonito dashi.
Add soy sauce and vinegar.
Dissolve all the condiments in hot water well.
Next, let's make takoyaki batter.
Crack the egg into a bowl and beat it well.
Add icy water.
Be careful not to drop ice cubes.
Add granulated bonito dashi,
kombu dashi,
soy sauce,
and salt.
Dissolve all the condiments in the mixture well.
Let's add flour to the egg mixture.
Sift 1/3 of soft wheat flour into the bowl.
Immerse soft wheat flour in the egg mixture
and mix lightly.
Repeat the same procedure two more times
and whisk the mixture just enough to get rid of
pockets of flour.
OK, let's cook the takoyaki.
Turn on the stove and grease our takoyaki pan.
Drop a bit of batter and check if the pan is hot enough.
Fill half-spherical holes with the takoyaki batter
until they are 80% full.
Add diced octopus in each half-spherical hole.
Sprinkle tenkasu, which is tempura scraps,
beni shouga,
and dried pink baby shrimps.
Fill up the holes with the takoyaki batter
just enough to overflow.
Finally, add long green onion on top of the batter.
When the batter around the holes is cooked,
separate each takoyaki with a bamboo skewer.
Rotate each takoyaki ball vertically by 90 degree
and spill the batter into the hole.
Rotate takoyaki by 90 degree again
and adjust the shape into the bowl.
Keep rotating the takoyaki balls to cook uniformly.
Cook until the takoyaki balls rotate with a light touch
and they all have a uniform golden brown color.
Serve eight takoyaki balls on a plate,
and put okonomiyaki sauce on them.
Sprinkle aonori,
dried bonito flakes,
and long green onions.
Finally, put mayonnaise on them.
Here is vinegar sauce with long green onion
to dip plain takoyaki.
Crispy surface of the takoyaki comes with
many toppings.
Here is the inside of a takoyaki ball.
You can also choose your favorite fillings.
It might be difficult to find some of the ingredients
but I hope you try it yourself.
Good luck in the kitchen!