Kimchi “takoyaki”

Ingredients

• 5 Tbsp flour

• 1.5 Tbsp cornstarch

• 1/2 tsp baking powder

• 1/2 cup water

• Salt , pepper, garlic powder

• 3 chopstick-fulls of kimchi

Toppings

• small shrimp (uncooked or cooked)

• 1/3 cup chopped scallions

• 1/4 cup tenkatsu (fried bits of batter, optional)

  • this will make the takoyaki balls fluffier and tastier, but don’t sweat it if you don’t have it. Can easily be found in japanese stores :)

1. Combine the flour, cornstarch, baking powder, water, and season with salt, pepper, and garlic powder.

2. add the kimchi, and cut into small pieces with a pair of scissors. (smaller the better, since we have to fit it in to small round molds!)

3. add generous amounts of oil to each compartment of the pan, and heat on medium heat for 4-5 minutes

4. place the batter to the brim of each mold. we want the batter to be overflowing

5. push in a piece of shrimp into each mold

6. add the toppings: chopped scallions, and tenkatsu. roughly sprinkle them all over.

7. Then, once the batter is bubbling, separate the batter with chopsticks/ stick from each mold. slowly turn the takoyaki balls over, pushing one side with one chopstick and flipping the other side over with another chopstick- while tucking in all the excess batter into the bottom of the mold. ( Let me know if you need a tutorial video !)

8. cook while rolling the takoyaki balls until the outside is nice and golden brown. it will take some time for them to cook through and through.

9. drizzle mayo, takoyaki sauce, and add bonito flakes! enjoyl

Combine the flour, cornstarch, baking powder, water, and season with salt, pepper, and garlic powder.

add the kimchi, and cut into small pieces with a pair of scissors. (smaller the better, since we have to fit it in to small round molds!)

add generous amounts of oil to each compartment of the pan, and heat on medium heat for 4-5 minutes

place the batter to the brim of each mold. we want the batter to be overflowing

push in a piece of shrimp into each mold

add the toppings: chopped scallions, and tenkatsu

roughly sprinkle them all over.

Then, once the batter is bubbling, separate the batter with chopsticks/ stick from each mold. slowly turn the takoyaki balls over, tucking in all the excess batter into the bottom of the mold.

I know, I forgot the GIF that shows the takoyaki flipping process…

let me know in the comments if you want a takoyaki tutorial !!

in the end, it should look like this.

feel free to cook it a little more so the outside is nice and golden brown.

drizzle mayo, takoyaki sauce, and bonito flakes!

enjoy :)