When my parents asked me what I wanted from Japan, I told them that I wanted a Takoyaki Pan. My dad rang me a few times and told me that it wasn’t looking good. They went to every kitchen shop they could and it was either sold out or they didn’t sell it at all.
I went to Miracle Asian Supermarket in the city at lunch one day and bought everything that I needed to make the takoyaki balls. I’m the queen of shortcuts, so I was thrilled to find a packet of takoyaki mix. All I needed to do was add water and an egg.
250 grams takoyaki mix
6 large king prawns peeled and chopped into bite size pieces
1 large egg
1 -2 cups of cold water
2 spring onions chopped (optional)
2 small packets of red pickled ginger finely sliced
1 packet katsuobushi (bonito flakes)
Takoyaki sauce or bulldog sauce
1. In a bowl, lightly beat the egg with 1 cup of cold water.
6. With the BBQ stick turn them over, about 90 degrees. Tuck the sides to form rounds.