- Makes: 21
- Calories: 1357 kcal
- Total Time: 35 m
- Prep: 15 m
- Cook: 20 m
- Japanese: chīzu-bōru-yaki
- 140 g Gouda cheese
- 1 egg
- 160 g onion
- 120 g all-purpose flour or cake flour
- 480 ml bonito soup stock or water
- suitable amount ketchup
- 2 tablespoons oil
Cut the cheese into 21 pieces. (First, see comment section below regarding pan size).
Chop the onion.
Beat the egg in a large bowl. Add the flour and bonito soup stock (or water), and mix very well.
Heat an electric takoyaki pan (available on Amazon.com) at 180 °C for 5 minutes.
Soak a paper towel with the oil. Coat each mold and the entire surface of the pan with it.
Pour the mixture (Step 3) over the entire pan. Add one cheese piece to each mold.
Sprinkle the onion over the entire surface of the pan.
After the mixture around the molds begins to harden, push it into the molds with a wooden or iron skewer.
Cook about 5 minutes and turn over each cheese dumpling with the skewer.
Cook the other side for about 5 more minutes.
Remove the dumplings from the pan. Pour the ketchup over them.
This recipe is based on a takoyaki pan which has 21 molds. If you use a different size pan, then you must adjust the ingredients accordingly. The cheese in the dumpling melts and has a good taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist