Japanese Takoyaki Recipe (Japanese Octopus Dumpling Balls), Tako means octopus in Japanese, and takoyaki are known as octopus balls. Takoyaki venders are very popular in Japan.  To make takoyaki, a grill pan for takoyaki is used.  The pan has many small cups to pour the batter.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Servings: 4

• 1 2/3 cup flour
• 2 1/2 cup dashi soup
• 2 eggs
• 1/2 lb. boiled octopus, cut into bite-size pieces
• 1/4 cup chopped green onion
• 1/4 cup dried sakura ebi (red shrimp)
• 1/4 cup chopped pickled red gingerFor toppings:
• katsuobushi (dried bonito flakes)
• aonori (green seaweed powder)
• Worcestershire sauce or takoyaki sauce
• Mayonnaise

• Mix flour, dashi soup, and eggs in a bowl to make batter.

• Thickness of the batter should be like potage soup.

• Put oil inside cups of a takoyaki grill pan.

• Pour batter into the cups to the full.

• Put octopus, red ginger, and green onion in each hole.

• Grill takoyaki balls, turning with a pick.

• When takoyaki become rounds and brown, remove them from the pan and place in a plate.

• Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

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Veggie Tempura Recipe, the joy of tempura is that you can use any vegetables, just slice thinly.

Preparation and Cooking Time: 30 minutes
Servings: 6

Veggie Tempura Ingredients:

• 250ml soda water , ice cold
• 150g tempura flour or use plain flour
• groundnut oil for frying
• 150g shiitake mushrooms , sliced
• 1 sweet potato , halved lengthways and thinly sliced
• 1 aubergine , thinly sliced
• 1 red pepper , cut into squares

PONZU Dipping Sauce:

• 4 tbsp lemon juice
• 4 tbsp soy sauce
• 1 tbsp caster sugar

• Mix the sauce ingredients together. Pour the soda water to a bowl, add the flour and lightly mix until just combined.
  

• Fill a wok or pan a third full with oil and heat. Test the heat by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough.
  

• Dip the vegetables in the batter and drop into the oil in batches.
  

• Fry until golden, then drain on kitchen paper.
  

• Serve with the sauce.

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Cauliflower Tempura Recipe, a healthy, Japanese-style snack

Preparation and Cooking time: 35 mins.
Serves: 6

Cauliflower Tempura Ingredients:

• 1 small cauliflower, cut into medium-size florets
• 100g plain flour
• 2 eggs , separated
• 2 tbsp vegetable oil
• vegetable oil for deep frying

• Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
  

• Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
  

• Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil.
  

• Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches.

• Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.

  Nutrition per serving:
  253 kcalories
  protein 7g
  carbohydrate 15g
  fat 19 g
  saturated fat 2.4g
  fibre 2g
  salt 0.09 g

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Makes 4 servings.

Estimated preparation time: 30 minutes

• 1/3 c Soy sauce
• 3 tb Rice-wine vinegar
• 2 tb Sugar
• 1 tb Sake
• 2 ts Fresh lemon juice
• 1 md Carrot; peeled
• 1 Japanese cucumber
• 1 sm Daikon; peeled
• 3 tb Black sesame seeds

• In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar, sake, and lemon juice.
  

• Cut the carrot, cucumber, and daikon using the green machine.
  

• Combine vegetables in a medium bowl.
  

• Pour dressing over vegetables, and toss well to coat.
  

• Divide salad among four bowls, and sprinkle with sesame seeds to garnish.

   

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