Ingredients

• 1 boneless chicken of about 200 grams in weight
• 3 raw eggs
• ½ cup bread crumbs
• 1 tablespoon fresh milk
• ¼ cup flour
• ¼ sliced onion
• Salt and pepper for seasoning
• Sliced of ginger for optional
• Oil for deep frying

Soup base

• 2 tablespoon of soy sauce
• 3 tablespoon of mirin
• 3 tablespoon of water
• ½ teaspoon of bonito soup stock
• ¼ teaspoon of sugar

How to cook

1. Cut the fat of chicken on both sides slightly
2. Flatten both sides of chicken by using a meat tenderising mallet or the blunt edge of a knife
3. Pour some salt and pepper on both sides of the meat for seasoning
4. Whisk one egg with fresh milk
5. Coat the meat in flour entirely
6. Dip the chicken in the mixture of beaten egg
7. Pat the coated meat in bread crumbs until it is completely covered
8. Preheat oil in Ellane Electric Fryer to approximately 170°C
9. Put the meat into preheated hot oil and fry the coated chicken until it becomes golden brown
10. Remove the chicken from the fryer and drain it for about 10 minutes
11. Mix soy sauce, mirin, water, and sugar on Chefer iPan and simmer it
12. Add some sliced of onion into the sauce until the sauce boils
13. When the chicken cools down, slice the meat to two-finger-width pieces. Then put those pieces of chicken onto Chefer iPan containing boiling sauce and simmer it for few minutes
14. Beat the remaining two eggs in a bowl
15. Spill out the beaten egg over the chicken and sauce it
16. Serve steam rice in a bowl and place the simmered chicken on the top of steam rice
17. Put some ginger on the side of the plate if desired

Batter:
• 200 g flour
• 450 cc water
• 15 g bonito stock (fish instant powder)
• 2 eggs
• 1 kombu (kelp or brown seaweed)

Toppings:
• Takoyaki sauce
• Mayonnaise
• Aonori (seaweed flakes)
• Katsuobushi (bonito flakes or silvery shiny fish skin that is filleted, dried and smoked)

Preparation:
1. Firstly, make the batter by mixing flour, bonito stock, kombu and eggs in a bowl. Measure the thickness of the batter. It should be like potage soup.
2. Put some oil onto the surface of takoyaki baker.
3. Pour the batter into the holes of takoyaki baker until full.
4. Add octopus, red ginger, green onion in each hole.
5. Pour more batter until it floods to cover the surface of takoyaki balls.
6. Allow takoyaki balls to grill until the bottom of takoyaki balls become thick enough to flip.
7. Flip takoyaki balls by using a pick and allow them to grill on the other side.
8. When takoyaki balls become rounder and browner or a little crispy, take them out of the takoyaki baker and place on a plate.
9. Put some sauce and mayonnaise then add aonori and katsuobushi on the top of takoyaki balls.

Serve: 5 – 10 persons (50 – 60 pieces)