RECIPES TAKOYAKI ( japanese taste)

MATERIALS:
• Wheat flour 175 g
• Egg yolks 2 eggs
• 1 whole chicken eggs
• 350 ml of liquid broth
• Baking powder 1/2 tsp
• Calamari 100g peeled, steamed, diced
• 1 stalk scallions, thinly sliced
• 100 ml bulldog sauce, ready to eat
• Mayonnaise 50 ml
• katsu bushi taste, for sprinkling
• Cooking oil to taste, to spread
HOW TO MAKE TAKOYAKI:
1. Whisk the eggs and egg yolks until blended. Pour the liquid broth little by little, stirring evenly.
2. Combine flour, baking powder and salt, mix well. Enter the broth mixture. Stir until the batter is thick and well blended.
3. Preheat mold takoyaki, basting with oil. Pour batter until half mold.
4. Insert pieces of squid and scallions. Close again with flour batter, close the mold.
5. Mengemba Cook until the dough;, g, using a stick in order to turn the takoyaki tetep round shape.
6. Takoyaki cook until cooked through, remove from heat.
Sprinkle with katsu bushi, serve with mayonnaise and sauce bulldog.