-72- Ladies’ Limitless Like Never Before Takoyaki*
Rather than fried dough, this takoyaki has healthy fried tofu
100g boiled octopus leg
140g weak flour
10g potato starch
15g red pickled ginger
1 sheet aburaage (fried tofu)
2 green onions
1 tsp powdered katsuo
½ tbsp salted kombu seaweed
½ tsp salt
vegetable oil (as needed)
sauce, ponzu, green laver, katsuobushi, green onion (as desired)
※If you don’t have salted kombu or katsuobushi, substitute 500mL of kombu and katsuo broth (see p.94)
[How to Cook]
① Sift weak flour and potato starch for future use. Cut boiled octopus to 1 cm thickness. Dice red ginger. Dry the aburaage with paper towel and thinly chop. Slice green onion to small bite sizes.
② Mix water and egg. Add salted kombu, powdered katsuo and salt, and mix well. Add flour and potato starch, mix until there are no lumps.
③ Coat a takoyaki maker with oil. Slowly and steadily pour the liquid from ② into it. Put one piece of octopus per
hole and sprinkle evenly with ginger, aburaage, and onion (A).
④ When the edges become hard, using a pick going 90° at a time, flip over, while continuing to cook (B).
⑤ As desired, eat with sauce, ponzu, green laver, katsuobushi, or green onion.
Sanji: Using a pick is a good point!
*fried balls of dough with octopus inside