Ebi Yaki Shrimp Takoyaki Variation

Ingredients

• 1 cup All-purpose flour
• 1.5 cups Dashi stock (cooled)
• 2 pcs Large eggs
• 1 teaspoon Soy sauce
• 20 pcs Small shrimp (peeled and deveined)
• 0.25 cup Tenkasu (tempura scraps)
• 1 tablespoon Pickled red ginger (beni shoga)
• 2 stalks Green onions (finely chopped)
• 0.25 cup Takoyaki sauce
• 2 tablespoons Japanese mayonnaise (Kewpie)
• 1 teaspoon Aonori (dried seaweed powder)(optional)
• 1 handful Katsuobushi (bonito flakes)(optional)

Instructions

1. 1

   In a large bowl, whisk together the flour, eggs, soy sauce, and cooled dashi stock until a thin, smooth batter forms.

2. 2

   Preheat a takoyaki pan over medium-high heat and generously grease each hole with vegetable oil using a brush or paper towel.

3. 3

   Pour the batter into the holes until they are almost overflowing.

4. 4

   Place one shrimp into the center of each hole, then sprinkle the tenkasu, green onions, and pickled ginger over the entire pan.

5. 5

   Once the edges of the batter start to firm up (about 2-3 minutes), use a takoyaki pick or skewer to cut the connected batter between the holes.

6. 6

   Flip each ball 90 degrees, tucking the excess batter into the hole, then flip again until they are spherical.

7. 7

   Continue rotating the balls frequently for another 4-5 minutes until they are golden brown and crispy on the outside.

8. 8

   Remove from the pan and drizzle with takoyaki sauce and mayonnaise, then top with aonori and bonito flakes.