Takoyaki

• 3/4 cup brown rice flour
• 3/4 cup sweet rice flour
• 1/2 cup tapioca flour
• 2 1/2 cups dashi broth (instant dashi without MSG at the Japanese market OR the broth of dried seaweed and bonito flakes)
• 2 eggs
• 1/2 pound boiled octopus or calamari (the more sustainable choice), diced
• 1/2 cup chopped scallions
• 1/4 cup chopped seaweed
• roasted seaweed for topping
• mayo & worcestershire mix for dipping
• takoyaki pan (mine makes 14 at a time)

1. Mix flour, dashi broth and eggs in a bowl to make the batter. rnThe consistency is like a crepe batter or potato leek soup.
2. I used a napkin dipped in a tiny bit of oil to non-stick the takoyaki pan.rnPour batter into the cups to the top--don't worry if batter spills over the half circles.
3. Put octopus and green onion in each half circle.
4. Grill takoyaki balls, turning with a skewer. (Let it set at the bottom, and turn them on their side, at 90 degree angles until a full circle has formed).
5. When takoyaki becomes round and brown, remove them from the pan and place in a plate. It took almost 20 minutes for each pan of 14 balls. This recipe makes 2 pans.rnTop with seaweed and serve with sauces.

brown rice flour, sweet rice flour, tapioca flour, dashi broth, eggs, calamari, scallions, topping, mayo, takoyaki pan

Taken from food52.com/recipes/8085-takoyaki (may not work)