【Caution: Toxicity】 Please try this recipe for your flower-viewing party! The secret dish "Haijinmeshi" recipe, prepared with a takoyaki maker!

This weekend is the beginning of the flower-viewing season, here in Kanto region! While it's particularly enjoyable to be able to drink alcoholic beverages while it's still bright outside, one concern is the appetizers. What do you all plan to bring to the party?

Titled "Caution for toxicity," we introduce various addicting recipes to add on the side, for which this is the short version. Here, we introduce a unique recipe that can easily be prepared using a takoyaki maker. Please pull out your takoyaki maker from the back of your closet, and get ready to use it for your flower-viewing party this year! Please refer to the below recipe for your reference.

Ingredients: 4 people

• Thinly-sliced beef ・・・・・・・・・200g
• Rice ・・・・・・・・・ 200g
• Yakiniku dipping sauce・・・・・・・・・As needed
• Salad oil・・・・・・・・・ As needed

Directions:

1. Grease the takoyaki maker with salad oil and heat over medium heat. Place one slice of beef in each hole, with space in between.
2. Place rice in each hole, and overlay the thinly-sliced beef hanging outside of each hole, and turn 180 degrees.
3. Use a brush, etc., to brush each rice ball with the yakiniku dipping sauce to finish.

By using the holes in the takoyaki maker, you can easily make these bite-sized, very cute rice balls wrapped in beef! Another benefit of using a takoyaki maker is to enjoy the enticing aroma of yakiniku sauce sizzling in the hot, iron cast takoyaki maker! You can easily make one rice ball at a time, depending on your appetite!

Ingredients: 4 people

• Quail eggs boiled in water ・・・・・・・・・ 12
• Ground mixture of beef and pork ・・・・・200g
• Onions ・・・・・・・・・ 1/4
• A. Bread crumbs ・・・・・ 3 Tablespoons
• A. Egg ・・・・・・・・・ 1
• A. Salt & pepper・・・・・・・・・ As needed
• Salad oil ・・・・・・・・・ As needed

Directions:

1. Mince the onions and heat in the microwave for 2 minutes, then cool.
2. Place the ground meat in a bowl and kneed, then combine 1 and A together and mix.
3. Divide 2 into 12 pieces and place the quail eggs into each piece, then form mound into circular shapes.
4. Grease the takoyaki maker with salad oil and heat over medium heat. Place 3 into the holes and cook until the meat is golden-brown overall.

Besides the rice balls wrapped with beef, you can also make sweet, mini scotch egg made with quail egg, using the takoyaki maker. You don't have to fry in oil, or worry about the meat crumbling after forming the shape. Please try making this at home, and take them in bento boxes to enjoy at your flower-viewing party!

Ingredients: 4 people

• Hot cake mix ・・・・・ 150g
• A. Milk ・・・・・100ml
• A. Egg・・・・・ 1
• A. Pure cocoa・・・・・2 Tablespoons
• A. Melted butter・・・・・ 50g
• Chocolate・・・・・ As needed
• Marshmallows ・・・・・As needed
• Powdered sugar ・・・・・ As needed

Directions:

1. Add A into the hot cake mix and mix together.
2. Brush the takoyaki maker with salad oil and heat to medium heat, and pour into 1.
3. Place one piece of chocolate and marshmallow into each hole, and once the surface starts bubbling, flip over and cook into a round shape.

Lastly, the dessert. Fondant chocolate, a very popular dessert with piping hot chocolate melting out from the inside, can also be made with this takoyaki maker. The chocolate melting outward from the inside is the joy! Please try this challenge on site at the flower-viewing party. No doubt ladies will love this dessert!

Of course takoyaki is delicious, but you can also make various other dishes besides takoyaki using a takoyaki maker! In "Minna no gohan," we've published other articles on this topic before!

Minna no gohan: http://r.gnavi.co.jp/g-interview/entry/1815

Just having one takoyaki maker at a flower-viewing party is the key to serving various dishes! Recently, a takoyaki maker that operates on cassette gas cylinder was released, so please try enjoying various dishes made with a takoyaki maker in an outdoor setting!

haru

December 3, 1993 After dropping out of college two months in, I was accepted by a food coordinator school and paid for tuition from money I saved from working part-time over a six-month period. After graduation, I gained professional experience working as an assistant under a culinary expert and food coordinator, before starting my freelance career. At the same time, I started writing a blog targeting children who don’t know how to cook. After gaining recognition in a recipe contest, I capitalized on my experience participating in culinary events while furthering my education as a food artist, studying food coordination and developing recipes.

Edited by: Food Creative Factory http://foodcreativefactory.com/