Ingredients
- 200 grams fish
- 1/4 cup of flour
- pinch of salt and pepper
- 3 tablespoon of chopped pickled ginger
- 1 egg
- Aonori (dried seaweed flakes)
- Katsuobushi (bonito flakes)
- Japanese mayo (Kewpie)
- 3 tablespoon of chopped Spring onion
- Cooking Oil
- Takoyaki sauce
Method
- The recipe is called Fish-O-yaki. It's more of a fishcake that I cooked in a takoyaki way. Prepare all the ingredients. Chop the pickled ginger and spring onions.
- In a bowl, combine the 200 grams of fish fillet, flour, egg, and chopped spring onions and pickled ginger.
- Transfer all the ingredients into the container of the hand blender and blend until you have a smooth fish batter.
- Heat your takoyaki pan. Once the pan is hot, brush oil on each well.
- Pour the batter into each well, filling it almost to the top.
- Use chopsticks or a takoyaki pick to gently stir and turn the takoyaki as it cooks. The batter will start to firm up, and you can gently rotate the balls a quarter turn every 30 seconds until they’re fully round and golden brown on the outside (about 3–5 minutes).
- Once your fish takoyaki is cooked, transfer them to a serving plate. Drizzle with takoyaki sauce and a little Japanese mayo.Sprinkle with aonori and bonito flakes for an authentic touch
Product used in recipe
- KEWPIE - KEWPIE CAESAR SALAD DRESSING 380ML
