Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, crisp and creamy osaka-style seafood takoyaki. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Let's find out why their Takoyaki is so popular among Japanese people as well as people who live across borders! 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. Great recipe for Crisp and Creamy Osaka-style Seafood Takoyaki.
Crisp and Creamy Osaka-style Seafood Takoyaki is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Crisp and Creamy Osaka-style Seafood Takoyaki is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook crisp and creamy osaka-style seafood takoyaki using 19 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Crisp and Creamy Osaka-style Seafood Takoyaki:
- Get 350 to 400 grams Cooked octopus
- Take 1/2 bunch Young green onions
- Prepare 1 Pickled red ginger
- Get 100 grams Tempura crumbs
- Get For the batter
- Get 350 grams Cake flour
- Prepare 1700 ml Chicken stock
- Make ready 1 tbsp Soy sauce
- Prepare 2 tsp Sugar
- Prepare 1 tsp Salt
- Make ready 1 tbsp Bonito flakes
- Take 4 Eggs
- Prepare 2 tbsp Powdered skim milk (or coffee creamer)
- Prepare 2 tsp Baking powder
- Get For the sauce
- Take 1 blended at a 10:1 ratio Tonkatsu sauce and honey
- Take Toppings
- Take 1 Aonori and bonito flakes
- Get 1 blended at a 10:1:1 ratio Mixture of mayonnaise, milk, and unsweetened yogurt
But they're also super easy to tweak to your preferences. If you don't like octopus, you can substitute with your favourite proteins, or experiment with sweet ingredients for. Okonomiyaki is getting slowly more popular outside of Japan. Crisps being potato chips to the rest of the world, of course.
Steps to make Crisp and Creamy Osaka-style Seafood Takoyaki:
- Here are the filling ingredients. Refer tofor the chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
- 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.
- Finely chop the green onion and finely mince the ginger.
- 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.
- 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.
- 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.
- In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting.
- 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.
- 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.
- 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.
- 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.
- When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce.
- Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready! Eat 'em up while they're hot!
- 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).
- Chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
- Homemade tempura crumbs are cheap and tasty to make. - - https://cookpad.com/us/recipes/149587-tempura-crumbs-with-dried-shrimp
Crisp rolls are a treat if you walk We found out that one food cart business in our place named Takuyaki is not a real Japanese Takoyaki since there. Osaka is famous for many things but you cannot, I repeat CANNOT visit Osaka without eating Osaka-style Okonomiyaki and takoyaki. When you go to an okonomiyaki restaurant, there is almost always buta tama (pork okonomiyaki) and some sort of mixed seafood combination or meat and. Osaka Okonomiyaki & Takoyaki (Flour Dish). Crisp and Creamy Osaka-style Seafood Takoyaki Recipe by cookpad.japan.
So that is going to wrap it up with this exceptional food crisp and creamy osaka-style seafood takoyaki recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
