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| Takoyaki |
It is because of her. It must be her whom always give me
irrational unbelievable tasks. After 2 months discussion about takir and klepon
tart which make us blank and stressed, now she came with the idea about how if
I practice, shoot, capture anything (mostly related to food photography) every
single day? And the worst part about the challenge is, I accepted it. I even
blatantly, foolishly declare to capture anything in 365 days. What a fool me.
But hey it’s all because of her. Let’s blame her. Her fault. Not mine.
Anyway, to start this ambitious projects (I mean, I just realize
that 365 days is a full year. Why didn’t I answered those challenge for only 30
days???), I begin with takoyaki. Why takoyaki? Because my poffertjes pan is
just arrived and I cant wait to use it!
Using recipe from my beloved Sutil Queen @anitajoyo, I finally
can make my own takoyaki with lot lot of katshuobushi!!! (always hate when tako
seller only give a pinch of katshuobushi)
Ingredients:
100 gr cake flour (low protein flour)
1 egg
1 tsp soy sauce
350 cold stock (cold water)
Pinch of salt
Filling:
Cabbage
green onion
Tako (octopus) (I used shrimp)
Tenkasu (rice crispy)
Sprinkle:
Katshuobushi (dried bonito flakes)
Directions:
1. In a large bowl mix well stock,
egg, soy sauce, salt and flour with a whisk.
2. Heat a takoyaki pan, use enough
oil to coat the pan using paper towel. Pour the batter to each hole.
3. Put
octopus pieces in each hole, sprinkle with chopped green onions.
4. Cook
at medium heat for 1-2 minutes when the edges are cooked but the center are
half cooked, slowly turn over using
chopstick so the half cooked batter spill in the hole, pour a little batter,
turn until you get a ball shape. Cook another 3-4 minutes, turning constantly.
5. Place
takoyaki on a plate, pour tako sauce, mayo and tomato sauce then sprinkle with
Katsuobushi (dried bonito flakes)
By this takoyaki, I beg you to pray for me to be able capturing every single day to the next 360 days... aaaaghhhh
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