Makes up to 24 pieces of takoyaki each measuring about 1-1/2 inches across material: Cast iron dimension: 12-1/4 in x 7-3/4in x 1-1/4 in h net weight: 5 lbs. 10 oz. takoyaki (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver, mayonnaise, and katsuobushi (fish shavings), originating from Osaka. Takoyaki recipes: Ingredients(4 servings): 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 dried sakura ebi (red shrimp) 1/4 cup chopped pickled red ginger 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. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
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