Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, our family's osaka-style takoyaki with creamy insides. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Our Family's Osaka-Style Takoyaki with Creamy Insides is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Our Family's Osaka-Style Takoyaki with Creamy Insides is something which I have loved my whole life. They’re fine and they look wonderful.
Our Family's Osaka-Style Takoyaki with Creamy Insides My husband is from the Kansai region and just loves takoyaki. I tried several times to recreate the ones we've had at a certain restaurant in Osaka, and after many experiments and frequent trips there to analyze their takoyaki, we came up with this recipe. Our Family's Osaka-Style Takoyaki with Creamy Insides My husband is from the Kansai region and just loves takoyaki.
To get started with this recipe, we have to prepare a few components. You can have our family's osaka-style takoyaki with creamy insides using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Our Family's Osaka-Style Takoyaki with Creamy Insides:
- Get For the batter:
- Prepare 700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed)
- Get 2 Eggs
- Make ready 1 tsp Usukuchi soy sauce
- Take 1/3 tsp Salt
- Prepare 160 grams Cake flour
- Prepare Additions:
- Get 120 grams Octopus (boiled)
- Get 2 tbsp Tempura crumbs
- Get 3 to 4 Green onions
- Prepare 10 grams Red pickled ginger
- Get Toppings:
- Get 1 Takoyaki sauce
- Prepare 1 Aonori
- Take 1 Bonito flakes
- Get 1 Mayonnaise
You can also substitute beef gristle broth or bonito dashi soup for the chicken stock (if making stock. Our Family's Osaka-Style Takoyaki with Creamy Insides My husband is from the Kansai region and just loves takoyaki. I tried several times to recreate the ones we've had at a certain restaurant in Osaka, and after many experiments and frequent trips there to analyze their takoyaki, we came up with this recipe. Easily one of the most iconic and popular snack foods in Osaka are takoyaki.
Steps to make Our Family's Osaka-Style Takoyaki with Creamy Insides:
- Make a very rich deep dashi stock using bonito flakes and kombu (use 1.5 times the amount of bonito flakes and kombu that you normally use for making dashi stock for 1 liter of water.)
- Add the eggs to 700 ml of dashi stock and mix well. Add the soy sauce, salt and cake flour and mix so that there are no lumps. Chill the batter in the refrigerator.
- Chop the octopus into 42 pieces. Chop the green onion and red pickled ginger. If there are any big tempura crumbs, crush them. Prepare the oil.
- Heat up a takoyaki grill to about 230-250°C. Generously grease the wells and fill them about 80% with batter. Add the octopus and other chopped ingredients.
- Pour in more batter so that each indent is overflowing. Cook while pushing the batter into the wells, and turn frequently to cook the takoyaki.
- When the surface is crispy and the inside light and fluffy it's done. Transfer to serving plate, add the toppings of your choice and enjoy while piping hot!
- You can use the leftover dashi stock seasoned with a little light soy sauce and salt as a dipping sauce too.
However, with literally dozens of vendors all over the city, who can decide? Not to worry, after tons of tasting and research, here is our list of the best takoyaki in Osaka. Osaka is the birthplace of takoyaki, otherwise known as octopus balls. There are hundreds of takoyaki restaurants that you can try. Just to make your options a little easier, here's the list of the very best takoyaki joints in Osaka!
So that’s going to wrap it up with this special food our family's osaka-style takoyaki with creamy insides recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
