Comments on: Takoyaki http://cho-tabetai.com/takoyaki/ A journal of dining, cooking and food experimentation Tue, 31 Aug 2010 12:23:05 +0000 hourly 1 http://wordpress.org/?v=3.0 By: John (cho-tabetai) http://cho-tabetai.com/takoyaki/comment-page-1/#comment-1530 John (cho-tabetai) Sun, 11 Jul 2010 16:59:00 +0000 http://cho-tabetai.com/takoyaki/#comment-1530 All purpose flour. All purpose flour.

]]> By: Skye http://cho-tabetai.com/takoyaki/comment-page-1/#comment-1529 Skye Sun, 11 Jul 2010 16:49:08 +0000 http://cho-tabetai.com/takoyaki/#comment-1529 It looks delicious. What kind of flour did you use? Can you use just plain or self-raising flour? It looks delicious. What kind of flour did you use? Can you use just plain or self-raising flour?

]]> By: John (cho-tabetai) http://cho-tabetai.com/takoyaki/comment-page-1/#comment-1475 John (cho-tabetai) Mon, 26 Apr 2010 11:55:55 +0000 http://cho-tabetai.com/takoyaki/#comment-1475 @Julie: I never tried, but if it's anything like crepe batter, I bet all the bubbles will float out and make it a smoother batter. @Julie: I never tried, but if it’s anything like crepe batter, I bet all the bubbles will float out and make it a smoother batter.

]]> By: Julie http://cho-tabetai.com/takoyaki/comment-page-1/#comment-1474 Julie Mon, 26 Apr 2010 06:41:03 +0000 http://cho-tabetai.com/takoyaki/#comment-1474 Hi, Thanks for your recipe. I'm just wondering, is it okay to leave the batter over night in the fridge? Cheers, Julie Hi,

Thanks for your recipe. I’m just wondering, is it okay to leave the batter over night in the fridge?

Cheers, Julie

]]> By: John (Cho-Tabetai) http://cho-tabetai.com/takoyaki/comment-page-1/#comment-1418 John (Cho-Tabetai) Tue, 16 Feb 2010 00:10:11 +0000 http://cho-tabetai.com/takoyaki/#comment-1418 Hi michael, I used neither, probably... it was a few years back I made those. If I have them on hand I'll make dashi from katsuoboshi flakes and kombu. Either way it does not really matter which you use, but keep in mind if you use the liquid, it's concentrated, so dilute it. You should be able to take a sip of the dashi alone and have it taste like a delicious broth, not a salty concentration. Good luck! Hi michael, I used neither, probably… it was a few years back I made those. If I have them on hand I’ll make dashi from katsuoboshi flakes and kombu. Either way it does not really matter which you use, but keep in mind if you use the liquid, it’s concentrated, so dilute it. You should be able to take a sip of the dashi alone and have it taste like a delicious broth, not a salty concentration.

Good luck!

]]> By: Mike http://cho-tabetai.com/takoyaki/comment-page-1/#comment-1417 Mike Mon, 15 Feb 2010 23:59:08 +0000 http://cho-tabetai.com/takoyaki/#comment-1417 Do you use the powder or liquid? Plz reply Do you use the powder or liquid? Plz reply

]]> By: John (Cho-Tabetai) http://cho-tabetai.com/takoyaki/comment-page-1/#comment-353 John (Cho-Tabetai) Sat, 31 May 2008 22:04:17 +0000 http://cho-tabetai.com/takoyaki/#comment-353 @Ahhock: I keep thinking about how it could have come out so salty for you, and I am thinking you may have used a condensed liquid dashi instead of a powdered dashi. If you read this again, please let me know. @Ahhock: I keep thinking about how it could have come out so salty for you, and I am thinking you may have used a condensed liquid dashi instead of a powdered dashi. If you read this again, please let me know.

]]> By: John (Cho-Tabetai) http://cho-tabetai.com/takoyaki/comment-page-1/#comment-348 John (Cho-Tabetai) Sun, 25 May 2008 16:23:58 +0000 http://cho-tabetai.com/takoyaki/#comment-348 @Ahhock: I just searched a few other takoyaki recipe on the web, and they are all pretty similar to mine. I would give it another go but go lighter on the dashi. Good luck! @Ahhock:

I just searched a few other takoyaki recipe on the web, and they are all pretty similar to mine. I would give it another go but go lighter on the dashi.

Good luck!

]]> By: John (Cho-Tabetai) http://cho-tabetai.com/takoyaki/comment-page-1/#comment-347 John (Cho-Tabetai) Sun, 25 May 2008 16:18:06 +0000 http://cho-tabetai.com/takoyaki/#comment-347 @Ahhock: Oh no! I'm so sorry! There is a lot of leeway on the dashi and splash of shoyo (which is probably like a teaspoon or less...) I think you may have gone overboard! I'm so sorry to have ruined your takoyaki. I'll put a disclaimer to not go so heavy on the dashi, and pull it down to just 2.5 cups of water with dashi in it. When I make takoyaki, I don't measure, I just do it by eye but I do make the sure the dashi is strong. I have never had a bad or overly salty batch. Thanks for your feedback! @Ahhock:

Oh no! I’m so sorry! There is a lot of leeway on the dashi and splash of shoyo (which is probably like a teaspoon or less…) I think you may have gone overboard! I’m so sorry to have ruined your takoyaki. I’ll put a disclaimer to not go so heavy on the dashi, and pull it down to just 2.5 cups of water with dashi in it. When I make takoyaki, I don’t measure, I just do it by eye but I do make the sure the dashi is strong. I have never had a bad or overly salty batch.

Thanks for your feedback!

]]> By: ahhock http://cho-tabetai.com/takoyaki/comment-page-1/#comment-346 ahhock Sun, 25 May 2008 15:03:28 +0000 http://cho-tabetai.com/takoyaki/#comment-346 do u know how salty it is following your recipe do u know how salty it is following your recipe

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