Souffle cake (yogurt souffle cake) | Recipe transcription by Bakuba Cook
Bakuba Cook Time required : 70minutes
Oatmeal Takoyaki ｜ Transcription of Kotin Shokudo's recipe
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Ingredients
- oatmeal : 100g
- water : 350ml
- egg : 1 piece
- Hondashi : About 1/2 teaspoon
- Soy sauce : About 1 teaspoon
- (A) Cabbage : 2-3 sheets
- (A) Green onion : 1/2 bundle
- (A) Red pickled ginger : Appropriate amount
- (A) Dried shrimp : Appropriate amount
- Octopus : Appropriate amount
Time required
20minutes
Procedure
-
1)
Make the dough
00:37
Crush the oatmeal, add water, eggs, hondashi and soy sauce, mix and leave for 5-10 minutes.
-
2)
Cut the ingredients
01:55
Finely chop the cabbage and green onions, and cut the octopus into pieces that are easy to eat.
-
3)
Mix the ingredients in the dough
02:58
Mix the ingredients of (A) with 1.
-
4)
Bake the dough
04:00
Light the takoyaki machine, apply oil, pour the dough, add the octopus and bake.
When one side is burnt to some extent, turn it over and bake it into a round shape.
Point
・ This amount can be used for about 30 takoyaki.
・ The taste is takoyaki itself.
・ Even if the dough is shabby in step 1, it will gradually thicken after 5 to 10 minutes.
・ If you don't have octopus, you can use sausage or corn instead.
・ If you mix the ingredients in the dough first in step 3, you can save time and effort when baking.
・ When turning over in step 4, instead of rotating all at once, tilt it 90 degrees and then turn it over to make a beautiful round shape.
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