Takoyaki

When we went to Ebisuya I picked up a nice piece of octopus for takoyaki, so I made it this morning since the weekend was sort of a blur. My first batch stuck to the pan, but that may have been because I was impatient. I really need a takoyaki pick because using toothpicks was not fun. The rest of the bento is incredibly simple. Pippy actually didn't want anything with her takoyaki, but I insist on some greenery.

I am trying to figure out how I did this with chopsticks the last time. They aren't as brown all over as I would have liked, but hey, I am still a novice. I put some sauce in her bear bottle and some Kewpie mayonnaise in the monkey container.

Here is my incredibly simple takoyaki recipe

2 2/3 c. flour
2 1/2 c. dashi stock
2 eggs
cooked octopus I have used squid before, but you may want to cut that small and put it in raw as precooking made it rubbery.
chopped green onions

Mix the flour, stock and eggs. Pour into preheated and greased takoyaki pan. Place some chopped cooked octopus into each hole and sprinkle some green onion in. Cook until browned on the bottom side and spin it 45 degrees so it is on its side. Scrape any bits of batter that fell between the holes into the takoyaki. Let cook until browned and spin them another 45 degrees, allowing the bottom to brown. I had to use toothpicks for turning them, but you can use a special pick for it, which is probably easier.

Additions to the batter could be some tempura scraps and bonito flakes. You could also add those teeny dried shrimp to it while it is cooking. Pippy and I don't like things to taste too fishy, so I make it pretty plain. This is a blog for a picky child after all.