Takoyaki Yorkshire Puddings
Directions
- 1Prepare the batter by mixing flour, milk, water, eggs and soy.
- 2Prepare the batter by mixing flour, milk, water, eggs and soy.
- 3Prepare the batter by mixing flour, milk, water, eggs and soy.
- 4Generously oil a muffin pan and put it in a 230°C oven.
- 5Generously oil a muffin pan and put it in a 230°C oven.
- 6Generously oil a muffin pan and put it in a 230°C oven.
- 7Once hot, pour in your batter three quarters of the way full.
- 8Once hot, pour in your batter three quarters of the way full.
- 9Once hot, pour in your batter three quarters of the way full.
- 10Add in seven or eight pieces of octopus, benishoga, and put it in the oven for 15 minutes until golden and tripled in size.
- 11Add in seven or eight pieces of octopus, benishoga, and put it in the oven for 15 minutes until golden and tripled in size.
- 12Add in seven or eight pieces of octopus, benishoga, and put it in the oven for 15 minutes until golden and tripled in size.
- 13Finish with okonomiyaki sauce, Kewpie, spring onion, benishoga, katsuobushi and shredded nori.
- 14Finish with okonomiyaki sauce, Kewpie, spring onion, benishoga, katsuobushi and shredded nori.
- 15Finish with okonomiyaki sauce, Kewpie, spring onion, benishoga, katsuobushi and shredded nori.
Ingredients
- 100 g flour
- 100 g flour
- 100 g flour
- 100 ml milk
- 100 ml milk
- 100 ml milk
- 50 ml water
- 50 ml water
- 50 ml water
- 2 eggs
- 2 eggs
- 2 eggs
- 1 tsp soy
- 1 tsp soy
- 1 tsp soy
- 7 pieces octopus
- 7 pieces octopus
- 7 pieces octopus
- 2 tbsp benishoga
- 2 tbsp benishoga
- 2 tbsp benishoga
- 3 tbsp okonomiyaki sauce
- 3 tbsp okonomiyaki sauce
- 3 tbsp okonomiyaki sauce
- 3 tbsp Kewpie
- 3 tbsp Kewpie
- 3 tbsp Kewpie
- 3 tbsp spring onion
- 3 tbsp spring onion
- 3 tbsp spring onion
- 3 tbsp katsuobushi
- 3 tbsp katsuobushi
- 3 tbsp katsuobushi
- 3 tbsp shredded nori
- 3 tbsp shredded nori
- 3 tbsp shredded nori
Equipment
whiskscalesmuffin panoven