Ladies' Limitless Like Never before Takoyaki

-72- Ladies’ Limitless Like Never Before Takoyaki*

Rather than fried dough, this takoyaki has healthy fried tofu

20-30 pieces

100g boiled octopus leg

140g weak flour

10g potato starch

15g red pickled ginger

1 sheet aburaage (fried tofu)

2 green onions

500mL water

1 egg

1 tsp powdered katsuo

½ tbsp salted kombu seaweed

½ tsp salt

vegetable oil (as needed)

other

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