I like to make takoyaki when I'm sad, but I want to make sure I'm making the best (and authentic) batter I can....
what I usually do:
360 ml dashi
30 g rice flour
90 g all purpose flour
4 g bonito dust
1/2 tsp salt
2 tsp soy sauce
2 tsp baking powder
2 eggs
They usually come pretty dense, not as crispy as they could be and light to dark brown.
Now, I've heard salt is traditionally preferred over soy sauce and that eggs are not used at all. I'm a noob and to be honest I don't know what effect the eggs have on the takoyaki anyways, so I tried a version where I took em out and used 1 tsp salt instead of 1/2 tsp salt+2 tsp soy sauce, as well as 60 g rice flour and 60 g all purpose, and it came out alright. The texture was fluffier and chewier while the color was a glowing golden color, the outer surface was quite crisp once done cooking. But I was left wondering, is this the best I can do?
What flour mixture could I be using? I've heard people also use potato flour. I'd love some pointers/suggestions.