Takoyaki

for about 50 balls:

Batter:

250g takoyaki mix flour

2 eggs

800ml - 900ml water

Filling:

4 spring onions, chopped

1 packet of tenkasu (tempura flakes)

1 packet pickled red ginger

150g boiled octopus (or prawns)

Topping:

dried bonito flakes

green seaweed powder

takoyaki sauce

japanese mayo

Preheat takoyaki pan & grease the holes

Pour batter in to fill the holes & put some filling in each. Grill balls, flipping with sticks until cooked & brown all over. Sprinkle with toppings and eat.