I haven’t been posting much, because it’s finals week!! AAHHHH!!!

I want to cook, but don’t have a lot of time. I think Curry House has been my go to place this month of may. This time I got hamburger curry (curry hambagu), and it did not disappoint! It was HUGE!! There was enough food to last until the end of finals!!

Here’s my easy beef stew (beef bourguinon) recipe!

I really needed a nice hearty meal today. I’ve been writing a ton of essays and studying nonstop for exams. Since beef stew takes about 2 1/2 hours to make, I just put everything in the pot and let it cook slowly while I studied.

I bought chuck roast (prime grade) from the Japanese market and cut it into large chunks in place of regular stew meat. The prime grade really counts. The meat was succulent and fell apart ever so gently… I didn’t add any extra salt, because the beef stock already contained sodium. You can add salt to season if you like. This recipe goes well with nice crusty bread!

Ingredients:

2 ounce onion, chopped
2 1/2 ounce bacon, diced
1 1/4 pound stew meat (or chuck roast, prime grade)
1 teaspoon minced garlic
2 teaspoon dried parsley
ground black pepper, to season
2 1/2 tablespoon flour
1 carrot, chopped
1 1/2 cup beef stock
1 1/2 cup pinot noir wine
10 to 12 ounce gold potatoes, cut into chunks
10 crimini mushrooms, halved
2 tablespoon tomato paste
1 tablespoon oil, to cook

Makes about 4 Servings

Cooking Instructions: *click picture to enlarge*

Step 1: In a large pot, cook bacon and onion with 1 tablespoon oil until browned. Put them aside and leave grease in the pot.

Step 2: Add minced garlic and beef to the bacon grease and brown on all sides. Add some ground pepper and dried parsley. Now add the flour and stir well until the flour disappears.

Step 3: Add the chopped carrot and the bacon and onion that was put aside. Then add the wine and let it boil for 5 minutes. Then add the beef stock. Cover and simmer on low heat for 1 1/2 hours.

Step 4: Now add the potatoes, mushroom, and tomato paste. Stir, cover, and cook for 40 minutes over low heat. Stir once in a while to prevent burning or sticking. Then remove the lid and cook for 20 more minutes (to boil down the liquid).

Step 5: Serve with crusty bread.

I love oatmeal raisin cookies but can do without all the fat and calories…

So, here’s a healthy Oatmeal raisin walnut cookie recipe you can enjoy without the guilt! This recipe makes a great snack that will also give you energy! It’s great to pack for school or work!

Ingredients:

50 grams rolled oats (crushed)
50 grams cake flour
35 grams sugar
1 teaspoon ground cinnamon
pinch of salt
2 tablespoon grapeseed oil (or canola oil)
2 tablespoon water
1 teaspoon vanilla extract
30 grams chopped walnuts
30 grams raisins

Things you might need
food scale
cookie sheet

Makes 8 to 10 small cookies

Cooking Instructions: *click picture to enlarge*

Step 1: Preheat oven to 325 degrees F and line a cookie sheet with parchment paper. Put the rolled oats into a ziploc bag and crush with hands or rolling pin.

Step 2: In a large mixing bowl, mix together the cake flour, crushed rolled oats, sugar, cinnamon, and a pinch of salt.

Step 3: Add grapeseed oil and form a pasty dough. Then separate the dough with your hands to form small crumbs. Add water and vanilla extract and mix well.

Step 4: Now, add the raisins and chopped walnuts and combine with the dough.

Step 5: Separate the dough into 8 to 10 pieces. Flatten each piece and shape with a spoon. Bake at 325 degrees F for 35 minutes.

Step 6: Let it cool down 30 minutes before serving. Enjoy!

If you like tonkotsu ramen (pork bone broth ramen), check out Daikokuya in Little Tokyo. It’s a great place for a quick bite! Oh, and don’t forget their pork and veggie gyoza!

I went on a Monday morning around 11am and there was already a line outside! It was also packed inside the restaurant. Try avoiding the lunch crowd if you can, since parking is limited around the area.

Daikokuya Ramen
327 E 1st Street
Los Angeles, CA 90012

I like to make my own chili oil (layu, rayu) at home, because buying it is expensive! Chili oil is fairly easy to make and I usually use it in my Japanese-Chinese or Korean-Chinese inspired dishes.

I like to make about a cup of chili oil and put it in a bottle once it has cooled down. Then I store it in the refrigerator and use it as I need it. I like to use Korean Red Chili Flakes (Coarse Powder) because it’s easy to find and usually inexpensive to buy.

Ingredients

1 1/4 cup canola or peanut oil
1/4 cup Korean Red Chili Flakes (Coarse Powder)
1/2 teaspoon minced garlic

Makes about 1 cup

Cooking Instructions: *click picture to enlarge*

Step 1: Put the oil, chili flakes, and minced garlic in a pot and bring to a boil over medium heat. Keep stirring so the chili flakes don’t burn. Let it bubble for about 30 seconds and turn off heat. Remember to keep stirring.

Step 2: Use a strainer and discard the pepper flakes and garlic.

Step 3: Let the oil cool down and move to a bottle. Store it in the refrigerator until ready to use.

For those of you who prefer chicken katsu over tonkatsu, here’s my chicken katsu recipe. Chicken katsu works well with curry, in sandwiches, or just plain with Tonkatsu Sauce. You can also pack them away in bentos

Ingredients:

6 pieces of chicken thigh filet (about 3 to 4 oz each)
2 large beaten eggs
flour to coat
Panko Bread Crumbs (Japanese bread crumbs)
salt and pepper to season
oil to fry

Things you might need
Mandoline Slicer (for cabbage)
Tonkatsu Sauce

Makes 6 Chicken Katsu

Cooking Instructions: *click picture to enlarge*

Step 1: Remove excess fat from the chicken and cut to open up the thigh to even thickness. Lightly season with salt and pepper.

Step 2: In a mixing bowl, beat two large eggs. Add a tablespoon of flour and mix well with beaten egg. Lightly coat both sides of the chicken with flour.

Step 3: Dip each flour coated chicken into the egg mixture. Then shake off excess egg.

Step 4: Now coat each side of meat with panko bread crumbs.

Step 5: Deep Fry in hot oil for 2 minutes or until golden brown.

Step 6: Serve with shredded cabbage and tonkatsu sauce.

Ah~ Tonjiru… I could eat this bowl of Japanese soup every morning…

Tonjiru is a Japanese miso soup with pork and vegetables. I got this recipe while watching Arashi ni Shiyagare. Matsumoto Jun prepares this heavenly soup for the Arashi members. This tonjiru is actually made differently from regular tonjiru, but tastes amazing. It’s really easy to make!

I used 2 different types of miso paste (Awase and Shiro). You can use both or just one type. I recommend using pork belly from the Japanese Market. They have just the right amount of fat and are thinly sliced. And don’t let the amount of onion scare you! That’s where the soup comes from! Enjoy

Ingredients:

200 grams Japanese pork belly
400 grams sliced sweet onion (1 large onion)
300 grams tofu, cubed (10.5 oz)
70 grams miso paste (1/2 Awase, 1/2 Shiro)
1 1/2 cup water
1/2 teaspoon granulated dashi

Makes about 3 Servings

Cooking Instructions: *click picture to enlarge*

Step 1: Slice the onion and cut the tofu into 1 inch cubes. Measure and prepare the other ingredients.

Step 2: Bring 1 1/2 cup water to a boil in a large pot (high heat). Add granulated dashi and miso paste and dissolve.

Step 3: Add the Japanese pork belly. Cover and simmer for 3 minutes.

Step 4: Now add in all of the onion first, then the tofu cubes on top. Cover and reduce to medium low heat. Cook for 20 minutes. Do not open lid.

Step 5: After 20 minutes, stir and enjoy! Serve with a bowl of rice

Here’s Matsujun making tonjiru.

Arashi enjoying tonjiru

If you like Japanese curry and you’re in the Los Angeles area, check out Curry House in Little Tokyo. It’s my favorite place to eat curry when I don’t feel like making it at home I think this is the only place in Los Angeles that serves Japanese-style curry which doesn’t taste like the boxed kind.

My husband usually gets beef steak curry and I get chicken katsu curry! Yum~

Curry House
Weller Court Shopping Center
123 S. Onizuka St #204
Los Angeles, CA 90012

Fried Chicken and Waffles?!! Yes, it’s a weird combination, but it works!

I had a major fried chicken craving and didn’t feel like making it at home. I wanted real fried chicken. I did some research of the best fried chicken restaurants in Los Angeles. After many reviews, I found Roscoes House of Chicken and Waffles in Hollywood. They’re popular for their fried chicken and waffles. To beat the huge crowd that’s always there, my husband and I woke up at 8am to go eat fried chicken.

We ordered Sunset which is a fruit punch/lemonade combo. The drink was refreshing.

I ordered the #13 Carol C. Special which comes with a huge chicken breast and a waffle. The chicken was perfectly crispy on the outside and super juicy on the inside. I think it was the best fried chicken I ever had! The fried chicken went really well with the waffle. Syrupy goodness with hot sauce, yum Oh, I also ordered a side of mac & cheese to clog my arteries even further. It was also yummy!

If you’re in town and craving fried chicken, check out Roscoes House of Chicken and Waffles in Hollywood. Parking is limited so show up early if you can. Oh! and you might even see a celebrity or two.

Roscoes House of Chicken and Waffles
1514 North Gower Street
Los Angeles, CA 90028

I love getting take out Chinese food, but can do without all the salt and MSG. So for tonight’s dinner, I made kung pao chicken to go along with my fried rice and orange chicken. If you like the kung pao chicken from panda express, you’ll love my kung pao chicken recipe!

Invest in a good oyster sauce and use extra high heat!! I’m so happy I can enjoy Chinese food again!

Ingredients:

12 oz chicken thigh meat (340 grams)
3 tablespoon peanuts
8 dried chili peppers
2 slices of ginger
2 teaspoon minced garlic
1 green onion chopped
1/3 zucchini (cut into quarters or sixths) (55 grams)
1/4 red bell pepper diced (55 grams)
1 tablespoon sake (cooking wine)
1/4 teaspoon ground pepper
1 tablespoon oil (to cook)

Sauce
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 tablespoon mirin
1/2 teaspoon Black Vinegar
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/3 cup chicken stock

1 teaspoon potato starch and 1 teaspoon water (to thicken)

Things you might need
Wok Set
Take Out Boxes

Makes about 3 Servings

Cooking Instructions: *click picture to enlarge*

Step 1: Cut chicken to bite sized pieces and prepare the vegetables and dried ingredients. Make the sauce.

Step 2: Heat a Wok (high heat). Add 1 tablespoon oil and add the vegetables, peanuts, and dried chili. Stir-fry for about 30 seconds and add the chicken. Add some ground pepper and stir-fry for about 1 or 2 minutes. Now add the sake (Japanese cooking wine) and stir-fry until the chicken has cooked through.

Step 3: Pour the sauce and let the mixture come to a boil. When the sauce starts boiling, dissolve 1 teaspoon potato starch in 1 teaspoon water and add to the sauce. Stir well and sauté for 30 seconds to a minute.

Step 4: Discard the slices of ginger and serve with steamed or fried rice.

Last weekend, I got hungry while getting groceries at Marukai (Japanese market). I went over to their bento section and got the kanikama inari (crab stick inarizushi). I really liked it, so I replicated the recipe at home. Then I thought, why use crab sticks when you can use real crab? I made the recipe again using real crab meat and let’s just say, “nothing beats the real thing!”

These crab filled inarizushi are super easy and quick to make. They’re also great for packing in bentos. I’m going to make some more for my next road trip!

Ingredients:

1 batch Sushi Rice
1 package Inari-age (8 fried tofu pouches)
150 grams crab meat
2 to 3 tablespoon Japanese mayonnaise
ground pepper to season
black sesame seeds to top

Thing you might want
Wooden Clothespin Chopsticks
Colorful clothespin chopsticks

Makes about 8 pieces

Cooking Instructions: *click picture to enlarge*

Step 1: Make Sushi Rice and let it cool down completely before using (after mixing the vinegar mixture with hot rice, I let it cool down for at least 45 minutes).

Step 2: In a mixing bowl, lightly season crab meat with ground pepper. Then add mayonnaise and mix well. Cover and refrigerate until needed.

Step 3: When the sushi rice has cooled down completely, mold the rice into a oval shape and fill the tofu pouch halfway with the sushi rice.

Step 4: Fill the rest of the pouch with the crab mixture and top with a little bit of black sesame seeds. Enjoy!

Have you decided on what to make for Valentine’s Day?
Check out some of my Valentine’s Day Recipes!

Valentine’s Day Cookies

Heart Shaped Okonomiyaki

Heart Shaped Korokke

Strawberry Mille-feuille

For this Valentine’s Day, I decided to make Strawberry Mille-feuille. The fluffy and crispy puffs goes well with vanilla bean pastry cream and fresh sliced strawberries!!

I made the Vanilla Bean Pastry Cream ahead of time and used the short cut method to make the puff pastry. This recipe requires a lot of chilling, so it can take about 2 total hours to make.

Ingredients:

Puff Pastry
130 grams all-purpose flour
2 grams salt
105 grams cold butter cut into cubes
65 grams cold water

Vanilla Bean Pastry Cream (my recipe)
Fresh Strawberries or Rasberries
Powdered Sugar to dust

Things You Might Need
2.5″ or 3″ Round Cookie Cutter

Makes about 3 to 4 servings

Cooking Instructions: *click picture to enlarge*

Step 1: Make the Vanilla Bean Pastry Cream and refrigerate.

Step 2: Put all the puff pastry ingredients except for water into a food processor. Process until well blended. Remove the ingredients from the food processor and mix with cold water until you have a smooth dough. Wrap and chill about 10 to 20 minutes.

Step 3: Flour the counter and roll out the dough. Give it a tri-fold and wrap and chill about 20 minutes. Give a quarter turn and repeat this process (giving tri-folds) 2 to 3 more times. After the final turning and folding, chill another 20 minutes.

Step 4: Preheat oven to 400 degrees F. Roll the dough out thinly (about 3mm thin) into a large rectangle. Poke holes all over the dough with a fork. Then cut out 2.5″ or 3″ circles with a Round Cookie Cutter. Chill the cut out dough for about 10 minutes before baking.

Step 5: Bake for about 10 minutes and add a pan on top of the dough to prevent them from puffing up too much. Then continue baking for about 8 to 10 minutes.

Step 6: Let the puffs cool completely. Then add fresh Vanilla Bean Pastry Cream and sliced strawberries. Dust with powdered sugar and enjoy!

I was craving chirashizushi (chirashi sushi) today, but didn’t feel like paying a lot of money. 1 good bowl = $20+. So for the same price, I made 2 bowls at home!! I usually get really good sashimi or sashimi grade fish blocks from the Japanese market. They have the freshest fish! My large sashimi package came with maguro (nice tuna), sake (salmon), tako (octopus), uni (sea urchin), and hamachi (yellowtail). I like to add Sweet Tamagoyaki and either salmon roe or tobiko (flying fish eggs). All I had to do was make the Sushi Rice and dinner was ready in a flash.

Ingredients:

1 batch Sushi Rice
1 large package of mixed sashimi
Sweet Tamagoyaki
salmon roe or flying fish egg (tobiko)
wasabi, soy sauce, pickled ginger

Makes about 2 bowls

Cooking Instructions: *click picture to enlarge*

Step 1: Make Sushi Rice and let it cool down completely. Then fill a bowl with the sushi rice.

Step 2: Put the pieces of sashimi, tamago, uni, and tobiko on top.

Step 3: Serve with wasabi, soy sauce, and pickled ginger.

I love going to asian bakeries, but I love baking even more! So today, I decided to make Anpan (red bean bun). Making anpan at home tastes better than the bakery kind. It’s warm, extra fluffy, and FRESH!

The only thing I recommend when making the bread is using Saf-Yeast Instant Yeast. It’s my favorite instant yeast. It’s usually not sold in stores, so you’ll probably have to get it online, but it’s worth it. No warm water or proofing required, and your dough rises faster (I learned about this yeast while attending an asian bakery class. Not the typical instant rapid rise yeast that’s sold in stores).

Serve with milk or warm green tea~ Enjoy!

Ingredients:

Bread
200 grams all-purpose flour (or bread flour)
40 grams sugar
1/8 teaspoon salt
1 teaspoon Saf-Yeast Instant Yeast
1 egg (lightly beaten)
60 grams water
20 grams milk
1 tablespoon melted butter

Filling and topping
250 grams red bean paste
black sesame seeds (optional)

Things you might need
Stand Mixer or
Hand Mixer  with dough hooks
Food Scale

Makes 7 to 8 Anpan

Cooking Instructions: *click picture to enlarge*

Step 1: Mix the flour, sugar, salt, and Saf Instant Yeast together. Then add water, milk, and the lightly beaten and form a messy dough. Add the melted butter. Now knead for 5 to 8 minutes using a Stand Mixer or Hand Mixer with dough hooks. You can also knead by hand (it will take a long time). When the dough is smooth and elastic, move to a clean bowl. Cover and let the dough rise in a warm place for about an hour (until doubled in size).

Step 2: Split the dough to 7 to 8 pieces (about 50 grams each). Roll each into a smooth ball. Cover and let it rise for 10 to 15 minutes.

Step 3: Roll the red bean paste into a ball (about a large tablespoon in size). Now take the dough and flatten it (not too much). Add the red bean paste and wrap the dough around it and seal.

Step 4: Flatten once more. *This part is optional. You can use a tablespoon to make an indention in the center or use sharp scissors and make 5 deep cuts around the dough.*

Step 5: Now cover and let the buns rise another 30 minutes. Preheat oven to 375 degrees F.

Step 6: Bake for 15 minutes at 375 degrees F. Instead of egg wash, I like to brush a little bit of olive oil on the bread after it’s done baking to make it shiny. I also like to add some black sesame seeds. Enjoy!!

Happy New Year! I made Korean Rice Cake Soup with Dumplings for this new year! It’s a Korean tradition to eat rice cake soup for good luck and to turn a year older… Yes, I don’t really like the turning a year older part, so I used to not eat this as a child. I added beef dumplings because my husband won’t eat rice cake soup without them. This recipe will take a while to make, but it’s worth the time. Enjoy!

Ingredients:

Dumplings
200 grams ground beef (7oz)
1 teaspoon minced garlic
1/2 teaspoon minced ginger
2 teaspoon oyster sauce
100 grams minced onion
2 minced green onion
20 gyoza skins (wrappers)

Beef Stock
6 short rib bones (with some meat on the bones)
7 to 8 cups water
1 green onion

Rice Cake Soup with Dumplings
Beef stock
Beef from the bones
1/2 tablespoon minced garlic
Salt and Pepper to season
1 cup rice cake ovalettes
Dumplings
1 fried egg (julienne strips)
Quarter sheet Nori/Korean Gim (julienne strips)
1 green onion chopped

Makes about 4 servings

Cooking Instructions: *click to enlarge picture*

Step 1: First make the beef stock. Put the short rib bones in cold water for 30 minutes and then drain the bloody water. Boil 7 to 8 cups water in a large pot and add the bones and 1 green onion. Cover and simmer for about 1 hour and 40 minutes. After 1 hour 40 minutes, throw away the bones but cut and leave the meat in a separate bowl. Transfer the stock into a really large bowl to cool. Once cooled, the fat will float to top. Use a spoon to remove most of the fat until you have a nice beef stock. Cut the beef from the short rib bones into bite sized pieces and mix with 1/2 tablespoon of minced garlic. Put aside until needed.

Step 2: Make the dumplings. Marinate the ground beef with the oyster sauce, ginger, and garlic. While the beef is marinating, mince the green onion and onion and cook over medium heat until the onion becomes clear. Let the mixture cool down.

Step 3: Mix the marinated ground beef with the cooled onion mixture to make the filling. Place a tablespoonful of filling on each gyoza skin. Wet the outer edge of the gyoza skin with water. Fold the gyoza in half and tightly seal into a half moon shape. Take the corners and fold upwards to form a fotune cookie shape and then press to seal once more.

Step 4: Now it’s time to put everything together. Lightly beat one egg and fry it and let it cool. Then cut into julienne strips. Also cut the nori into julienne strips. Put aside until soup is ready.

Step 5: Move the beef stock to a large pot and bring to a boil. Add the beef (from the bones) and chopped green onion. Lightly season with salt and pepper. Simmer for 5 minutes. Now add the rice cake ovalettes and dumplings and cook for 4 more minutes. Top the soup with the julienne strips of egg and nori and some extra green onion. Serve with rice and and radish kimchi.

I love coffee flavored desserts, so I thought it would be nice to make coffee cookies! These coffee cookies were a hit with my husband who’s not really a coffee drinker. This coffee cookie recipe is quick and easy to make and great to give as gifts! Try putting them in a cute jar or box and give as a gift for Christmas

Ingredients:

100 grams cake flour
35 grams sugar
1 tablespoon instant coffee granules
50 grams toasted walnuts
pinch of salt
3 tablespoon canola oil
1 tablespoon water
20 grams raisins
powdered sugar, to dust

Things you might need
food scale
Cookie Pan

Makes 16 cookie balls

Cooking Instructions: *click picture to enlarge*

Step 1: Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

Step 2: Put the cake flour, sugar, coffee, walnuts, and salt in a food processor and process for about 10 seconds (or until the walnuts are well grounded).

Step 3: Now put the mixture into a mixing bowl and add canola oil. Form a pasty dough, then separate the dough with your hands to form small crumbs. Add the water and form into a clean dough. If you like raisins, you can combine it with the dough now.

Step 4: Divide the dough into 16 pieces and roll each piece into a ball. Put each ball on a cookie sheet and bake at 350 degrees F for 25 minutes.

Step 5: Let the cookies cool for about 20 minutes. Dust with powdered sugar before serving.

I wanted to put some cookie ornaments on my mini Christmas tree, but couldn’t think of the shape I wanted. So, I decided to make Christmas cookie ornaments with leftover dough from the green tea swirl cookie pops! Now, my mini tree is ready for X-mas!!

Poke holes with a skewer and bake the same way as the green tea swirl cookie pops. When they’re done baking, you can put a string through it and hang it on the Christmas tree.

Working with Matcha Powder during the Christmas season is a must because it’s green! I love making Green Tea Swirl Cookies, but I thought it would be cute to put them on a lollipop stick and give as gifts (I got the idea from a food magazine while waiting in line at the market). Good luck with the recipe and happy holidays!

Ingredients:
Plain Dough
100 grams cake flour
20 grams sugar
2 tablespoon canola oil
2 tablespoon water

Green Tea Dough
1 tablespoon Matcha Green Tea Powder
80 grams cake flour
30 grams sugar
2 tablespoon canola oil
1 1/2 tablespoon water

Things you might need
Lollipop Sticks
Gift bows
Silpat or parchment paper
Cookie pan
cookie sheet
food scale

Makes about 15 to 18 cookie pops

Cooking Instructions: *click picture to enlarge*

Step 1: To make the plain dough, mix together the cake flour and sugar in a mixing bowl. Then add the canola oil and form a pasty crumbly dough. Add water and form into a dough. Roll out the dough into 6 inch x 7 inch square (about 1/4 to 1/3 inch thick).

Step 2: Make the green tea dough. Combine the Matcha Green Tea Powder, cake flour, and sugar. Then add the canola oil and form a pasty crumbly dough. Add water and form into a dough. Roll out the dough into 6 inch x 7 inch square and put on top of the plain dough (you can trim the edges if needed).

Step 3: Start from the end facing you and roll the 2 doughs together. Wrap and freeze the dough for about 30 minutes to make it easier to cut. Preheat oven to 350 degrees F.

Step 4: After 30 minutes cut the dough into 1/3 inch slices. Take a lollipop stick and poke a hole to the halfway mark in each slice. Remove the sticks since they’re not oven friendly. The hole will remain in tact even after baking (the dough doesn’t contain eggs so it won’t go soft). Bake for 28 minutes at 350 degrees F.

Step 5: When they’re done baking, put the lollipop sticks back in and let the cookies cool down. Decorate as you wish and serve or wrap and give as gifts!

My husband got me an electric takoyaki maker last year and I’ve been having way too much fun! I wanted to share how to make takoyaki so you can make it at home too!

Takoyaki is a ball-shaped Japanese snack mainly stuffed with octopus, beni shoga, and green onion. It’s like a miniature okonomiyaki except it’s gooey inside and round like a golf ball. It’s a popular street and festival food and I think they’re great for families and parties!

You can use takoyaki flour mix or okonomiyaki flour mix. There’s an Okonomiyaki kit at amazon.com which comes with everything you need except the mayo and the sauce. Don’t be discouraged if your takoyaki ends up a mess the first time. It takes a lot of practice to make pretty takoyaki, but that’s the fun part! With more practice, you’ll be a takoyaki master in no time

Takoyaki Pans and accessories

Small Takoyaki Pan (stovetop pan)
Electric Takoyaki Maker
Electric Takoyaki Pan – Medium Sized
Takoyaki Pick
Okonomiyaki kit (comes with everything except mayo and the sauce)

Ingredients:

80 grams blanched octopus, diced
1 green onion, chopped
1 tablespoon beni shoga, chopped
100 grams takoyaki mix or okonomiyaki mix
1 1/2 cup water (340cc)
1 egg
oil, to brush

Topping
Takoyaki or Okonomiyaki Sauce
Kewpie Mayonnaise
aonori  (green/blue seaweed flakes)
katsuobushi (bonito flakes)

Makes about 20 to 24 pieces

Cooking Instructions:

Step 1: Prepare the ingredients. Blanch the octopus and dice it. Chop the green onion and mince the benishoga. Now make the batter by combining the takoyaki flour, water, and egg (you can click on the pictures to enlarge).

Step 2: Heat the Takoyaki pan. Brush on oil into each cup and top of the pan. Pour the batter into each cup. It’s ok for the batter overflow the cups.

Step 3: Now quickly add the octopus, green onion, and beni shoga into each cup.

Step 4: After a couple minutes, use a Takoyaki Pick and give each piece a 90 degree turn.

Step 5: Now use the pick and give another 90 degree turn, stuffing the edges as you turn.

Step 6: Keep rotating each piece to round out the shape. That will also evenly brown the pieces.

Step 7: Top with takoyaki sauce, mayonnaise, aonori, katsuobushi, and enjoy! The inside will be gooey ^^ Oh, and be careful! It will be extremely hot!