Doughnut holes / Japanese TAKOYAKIs with octopus and bonito flakes
Doughnut holes / Japanese Takoyakis batter
2 cups flour
1/2 teaspoon baking soda
1 large egg
2 dl Dashi
1 teaspoon soy sauce
1 teaspoon Mirin
Whisk all ingredients together.
1 cup chopped cooked octopus (or shrimp)
4 spring onions
1/4 cup red pickled ingfær
Warm the special doughnut holes pan and brush each hole with a neutral oil. Pour the batter to the top of each hole. Place a few octupus pieces, a little chopped spring onions and finely chopped candied ginger in the dough. Turn the Takoyaki slices gently, little by little, so that they are perfectly round. They are done when they are golden brown.
Serve the Takoyakis with Kewpie mayonnaise, Bonito flakes, pickled red ginger, Tonkatsu sauce and miso dressing.
You also need:
Kewpie mayonnaise (Japanese mayonnaise)
Bonito flakes (dried and smoked tuna)
Pickled red ginger
Tonkatsu sauce (may be omitted)
1 red chilli
1/4 cup of sesame oil
2 tablespoons lime juice
2 tablespoons misopasta
1 tablespoon misopasta
1 tablespoon rice vinegar
1 teaspoon black sesame
1 teaspoon white sesame
1 teaspoon finely grated ginger
Toast the sesame lightly in apan. Finely chop the chili. Mix all ingredients.