Japanese home cooking · Japan

Cumin and Coriander Japanese Osaka-Style Takoyaki

Name: Cumin and Coriander Japanese Osaka-Style Takoyaki
Total time: 32 min
Yield: 4 servings
Cuisine: Japanese home cooking
Ingredients: 200g wheat flour; 1 egg; 1/2 cup milk; 1/2 tsp salt; 1 tbsp soy sauce; 1/2 cup water; 100g octopus pieces; 100g pickled ginger; oil for frying; takoyaki sauce; aonori (green seaweed); 1 tsp cumin; 1 tsp coriander

A warm and earthy blend of cumin and coriander.

32 minutes4 servings

Method

Before mixing flour, egg, milk, salt, soy sauce, and water, add cumin and coriander to the batter.
Mix flour, egg, milk, salt, soy sauce, and water to make a batter. Let rest for 10 minutes.
Heat oil in a takoyaki pan. Pour batter into each mold, adding octopus and pickled ginger.
Cook until golden brown, then flip and cook the other side. Repeat until done.
Serve with takoyaki sauce and aonori.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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