Easy Recipe: Yummy Our Family's Osaka-Style Takoyaki with Creamy Insides

Our Family's Osaka-Style Takoyaki with Creamy Insides. 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.

Our Family's Osaka-Style Takoyaki with Creamy Insides 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. I wanted to eat takoyaki for the first time in ages. My recipe makes takoyaki that are creamy on the inside, the way I like them. You can cook Our Family's Osaka-Style Takoyaki with Creamy Insides using 16 simple ingredients and 7 easy steps. Here is how you cook it.

Ingredients of Our Family's Osaka-Style Takoyaki with Creamy Insides

  1. It’s of For the batter:.
  2. It’s 700 ml of Dashi stock (made with plenty of bonito flakes and kombu seaweed).
  3. You need 2 of Eggs.
  4. It’s 1 tsp of Usukuchi soy sauce.
  5. Prepare 1/3 tsp of Salt.
  6. Prepare 160 grams of Cake flour.
  7. It’s of Additions:.
  8. You need 120 grams of Octopus (boiled).
  9. Prepare 2 tbsp of Tempura crumbs.
  10. It’s 3 of to 4 Green onions.
  11. You need 10 grams of Red pickled ginger.
  12. It’s of Toppings:.
  13. It’s 1 of Takoyaki sauce.
  14. It’s 1 of Aonori.
  15. Prepare 1 of Bonito flakes.
  16. It’s 1 of Mayonnaise.

The recipe is just for the batter. You can add some grated nagaimo to the batter if you like. 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 instructions

  1. 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.).
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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!.
  7. You can use the leftover dashi stock seasoned with a little light soy sauce and salt as a dipping sauce too..

Takoyaki is a very casual fast food in Japan. It might not be easily found at Japanese restaurants in the US or other parts of world even though it is a very popular dish. Takoyaki tastes a little bit like round shaped Okonomiyaki, but it has a much different flavor from the Tako (octopus) cooked inside them. In most parts of Japan, people don. There are so many variations of takoyaki throughout Japan.