Crisp and Creamy Osaka-style Seafood Takoyaki
Crisp and Creamy Osaka-style Seafood Takoyaki

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, crisp and creamy osaka-style seafood takoyaki. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Crisp and Creamy Osaka-style Seafood Takoyaki It's alright not to completely wash your grill after you're done, a little grease will help you out when you make takoyaki again. You can also substitute beef gristle broth or bonito dashi soup for the chicken stock (if making stock is too cumbersome, use granulated dashi stock.) Crisp and Creamy Osaka-style Seafood Takoyaki Recipe by cookpad.japan Great recipe for Crisp and Creamy Osaka-style Seafood Takoyaki. It's alright not to completely wash your grill after you're done, a little grease will help you out when you make takoyaki again.

Crisp and Creamy Osaka-style Seafood Takoyaki is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Crisp and Creamy Osaka-style Seafood Takoyaki is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook crisp and creamy osaka-style seafood takoyaki using 19 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Crisp and Creamy Osaka-style Seafood Takoyaki:
  1. Get 350 to 400 grams Cooked octopus
  2. Prepare 1/2 bunch Young green onions
  3. Make ready 1 Pickled red ginger
  4. Prepare 100 grams Tempura crumbs
  5. Take For the batter
  6. Get 350 grams Cake flour
  7. Get 1700 ml Chicken stock
  8. Prepare 1 tbsp Soy sauce
  9. Make ready 2 tsp Sugar
  10. Make ready 1 tsp Salt
  11. Take 1 tbsp Bonito flakes
  12. Prepare 4 Eggs
  13. Get 2 tbsp Powdered skim milk (or coffee creamer)
  14. Prepare 2 tsp Baking powder
  15. Make ready For the sauce
  16. Take 1 blended at a 10:1 ratio Tonkatsu sauce and honey
  17. Get Toppings
  18. Make ready 1 Aonori and bonito flakes
  19. Take 1 blended at a 10:1:1 ratio Mixture of mayonnaise, milk, and unsweetened yogurt

Great recipe for Crisp and Creamy Osaka-style Seafood Takoyaki. It's alright not to completely wash your grill after you're done, a little grease will help you out when you make takoyaki again. You can also substitute beef gristle broth or bonito dashi soup for the chicken. This Takoyaki machine has a fire where the heat is almost intense, even for household use, and it's a very important point to make the crispy outside of Takoyaki balls.

Instructions to make Crisp and Creamy Osaka-style Seafood Takoyaki:
  1. Here are the filling ingredients. Refer tofor the chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
  2. Chop the octopus into bite-sized chunks (about 1 to 1.5 cm cubes). They will shrink when cooked, so chop them larger than you think they need to be. Each piece should weight about 4 to 5 g.
  3. Finely chop the green onion and finely mince the ginger.
  4. This recipe uses an extravagant amount of chicken stock. It must be well chilled for use. Prepare it in advance and chill in the refrigerator.
  5. Combine all of the powdered ingredients except for the baking powder, add the chicken stock and beaten egg and mix well. The egg should be thoroughly beaten so that the egg white is well incorporated.
  6. Lumps in the batter will make it floury, so use a sieve to strain in the powdered ingredients. Let the batter sit for about 1 hour.
  7. In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting.
  8. Place your hand over the griddle to test the temperature, then coat with a generous amount of oil. Thoroughly mix the baking powder into the batter.
  9. Pour the batter into the griddle. Sprinkle on the beni-shoga, green onions, and tempura crumbs. Fill the griddle full with the batter. The griddle should be turned up to the highest setting.
  10. Fill any holes in the takoyaki with the surrounding batter cooked on the sides, and shape into round balls. The exterior should be browned to a crisp, and the insides should be steam cooked. Reduce to medium heat.
  11. Takoyaki griddles for home use do not cook evenly, so I recommend shifting them around among different pockets until each of them are crisp and golden. The juice from the octopus will make the insides creamy.
  12. When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce.
  13. Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready! Eat 'em up while they're hot!
  14. I use this cheap plastic squeeze bottle container for the mayonnaise. Add milk and yogurt to your mayo for an even more delicious mixture (milk and yogurt should come out to about 10% of the resulting sauce).
  15. Chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
  16. Homemade tempura crumbs are cheap and tasty to make. - - https://cookpad.com/us/recipes/149587-tempura-crumbs-with-dried-shrimp

Takoyaki ingredients; Dough is made by flour, dashi and eggs; Tako means octopus. We bought fresh octopus from the Sydney seafood market. Takoyaki are typically drenched in condiments like mayonnaise, Japanese barbecue-style sauce (a thicker, sweeter worcestershire sauce), bonito flakes and seaweed powder, and eaten while still. The restaurant is located near the Tenjinbashisuji Rokuchome station. See more ideas about Recipes, Cooking recipes, Food.

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