japanese cuisine 🍣

ingredient list:
- 1/4 cup dried bonito flakes
- 2 green onions
- 1 tbsp beni shoga
- 4 oz octopus sashimi, boiled

batter:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp soy sauce
- 1 1/2 cups dashi

for cooking:
- oil or butter, for greasing
- 1/3 cup tenkasu

toppings:
- takoyaki sauce
- kewpie mayonnaise
- dried bonito flakes
- aonori

equipment:
- takoyaki pan

recipe:

1. grind the 1/3 cup dried bonito glakes into a fine powder. set aside.

2. cut the green onions into thin slices. mince the beni shoga. cut the octopus into bite-sized pieces.

batter:
3. combine the flour, baking powder, and salt in a large mixing bowl. whisk together.

4. add the eggs, soy sauce, and dashi to the bowl. whisk thoroughly, and transfer to a large measuring cup.

cooking:
5. heat the takoyaki pan to 400°F (200°C), over medium heat. once generously grease the pan with the oil or butter. once heated, pour in the batter, filling all the holes of the pan. it's fine if the batter slightly overflows fron holes.

6. add 1-3 octopus pieces in each hole. sprinkle the ground dried bonito flakes from earlier on top.

7. sprinkle the tenkasu, green onion, and the minced beni shoga on top. after ~3 mins, once the batter on the bottom has set, use skewers to break the connected batter on top, between the takoyaki pan holes. rotate each piece around, stuffing in excess dough & toppings that has spilled out into the balls. cook for another 4 minutes, turning every once in a while.

8. remove the balls from the heat. transfer onto a plate, and drizzle with the takoyaki sauce and kewpir mayonnaise. sprinkle the dried bonito flakes and aonori on top. serve immediately (be careful, the inside will be extremely hot!).

enjoy!

ingredient list:

- 1/2 cup onion
- 1 green onion
- 1/2 lb thinly sliced beef
- cooked rice
- beni shoga

sauce:
- 1/2 cup dashi
- 2 tbsp sake, or water
- 2 tbsp mirin
- 3 tbsp soy sauce
- 1 tbsp sugar

recipe:

1. slice the onion. cut the green onion thinly.

2. slice the beef, making them into 3in wide pieces.

3. in a large frying pan, add the dashi, sake, mirin, soy sauce, and sugar. stir to combine, dissolving the sugar.

4. add the onion slices, spreading them throughout the broth in the pan.

5. distribute the meat on the top of the onions. separate the thin slices of beef, so that the meat covers the onion.

6. cover the pan with a lid. turn the heat to medium. wait for it to simmer. turn down the heat to continue simmering, and cook with the lid on, for 3-4mins. skim off any fat that rises while simmering, 1-2 times. 7. add the green onion on top, cooking for another minute. once done, remove from heat, and serve with rice.

enjoy!

ingredient list:
- 1 1/4 cups cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- 1 egg
- 3/4 cup whole milk
- 8 tbsp red bean paste
- oil, for greasing

equipment:
- taiyaki maker

recipe:

batter:
1. sift the cake flour, baking powder, and baking soda, in a large bowl. add the sugar, whisking well to combine.

2. in a seperate bowl, whisk the egg. then, add the milk.

3. pour the wet ingredients into the dry ingredients, whisking well. keep the batter in the fridge, chilling for at least 1 hour. this will allow the flour to absorb the liquid.

4. once done, pour the batter into a large measuring cup.

cooking:
5. preheat the taiyaki maker to med-low heat. once hot, grease the entire pan with some oil.

6. fill the taiyaki molds with the batter, about 60% of the way.

7. in the center of each mold, add about 1 tbsp of the red bean paste. pour more batter on top to cover it.

8. close the lid immediately, and flip. cook for 2 to 2 1/2 mins on that side.

9. flip again, cooking for another 2 to 2 1/2 mins. open the taiyaki maker, checking if the taiyaki is golden brown. remove from the pan, cooling on a wire rack.

10. cook the rest of the taiyaki. serve warm.

enjoy!