Ingredients
For Batter:
1 egg
340 ml. ice water
1/2 t. granulated dashi
1/4 t. dried Kombu dashi
1/4 t. dried Bonito Dashi
1 t. soy
100 gms. flour
150 gms. boiled octopus
1/2 C. Tenkasu (crunchy bits of Tempura)
6 gm. pickled ginger (Beni Shogu)
2 gm. dried Shrimp
for Vinegar sauce:
150 ml. water
1/2 t. granulated Dashi
1/4 t. each Dried Kombu Dashi & Bonito Dashi
1T. soy sauce
2t. vinegar
green onions
Preparation
Toast shrimp in frying pan & crumble to fine powder. Over ice water.Mix flour, dashi, water & egg in a bowl. Oil cups of takoyaki pan. When pan is hot pour batter into the cups until full. Put octopus, ginger & green onions in each cup. Grill turning with pick. When they are round & brown remove to plate & serve with Vinegar Sauce. Sprinkle with Bonito & shrimp. Vinegar Sauce: Heat water, dashis, soy sauce, & vinegar. Remove from heat & stir in green onions.
