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  Type: Main courses
Approx. 30 pcs.
200 g flour
3˝ cup Dashi stock (stock made from Japanese Dashi granules or use chicken or fish bouillon)
4 eggs
1 tbsp each Mirin and Soya sauce (or use 1 tsp salt and sugar)
Traditional filling: boiled octopus (Tako), fried tempura batter (Tenkasu), preserved ginger, chopped (beni-shoga), spring onion (negi) and dried shrimps (sakura ebi).
Other options: raw shrimp, ginger, cheese and ham/sausages or bacon (in this case, add slightly more water to the batter).
Topping: Okonomiyaki Sauce or Tonkatsu Sauce and Bonito flakes (katsuo Bushi)
Prepare batter, fill dumpling pan until the holes are almost full, add filling ingredients. Turn when they are golden. It is important to work fast to get a nice ball shape. Brush with sauce, sprinkle Bonito flakes over and serve.
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