Sunday, March 8, 2015

Making Takoyaki using Egg Waffle Maker

We made our homemade Hong Kong egglets (雞蛋仔) with our egg waffle maker. You may wonder, what else can be made using this maker?

Our suggestion - making Takoyaki! 

The children are not very keen in octopus, so we used ham and cheese instead. We also omitted the mayonnaise and takoyaki sauce as they are beyond my budget.

Our so-called takoyaki did not look like the usual takoyaki - ours was one whole piece of balls joining together! Nevertheless, it was delicious!

Adapted from Little Japanese Mama


1 cup plain flour
1 1/2 tablespoon corn flour
2 eggs
2 cups water
1 teaspoon chicken stock
3 slices ham
2 slices cheese
Dried bonito flakes

  1. Sift flour into a big mixing bowl. Add corn flour.
  2. Add eggs, chicken stock and water. Mix well.
  3. Pour the batter into a big measuring cup so that it is easier to pour into the egg waffle maker. Place in the refrigerator for 1 hour.
  4. Cut the ham and cheese into small pieces, add to the batter.
  5. Pre-heat the egg waffle maker. Coat the maker with a thin layer of vegetable oil.
  6. Pour the batter evenly into the lower plate of the egg waffle maker. Close the cover, wait for 10 seconds, turn the maker.
  7. Cook for about 3 minutes for the first piece. Subsequently, the cooking time can be reduced to about 2.5 minutes.
  8. Place dried bonito flakes on top. 

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