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Intro
Prep tenkasu
Grind katsuobushi into a fine powder
Chop green onions and cooked octopus
Chop beni shoga (pickled red ginger)
Make the takoyaki batter
Heat, butter, and fill takoyaki pan with batter
Add octopus pieces to takoyaki batter
Sprinkle katsuobushi, tenkasu, green onion, and pickled red ginger
Tip: Break up the batter between balls
Turn takoyaki balls until formed
Plate and serve with takoyaki sauce
Full recipe and outro