Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crisp and creamy osaka-style seafood takoyaki. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Let's find out why their Takoyaki is so popular among Japanese people as well as people who live across borders! Delicately thin crisp exterior, soft creamy batter - these unmistakable little round balls hailing from Osaka has never missed a spot in the countless of Japanese food guides out there. Make sure to coat your takoyaki pan thoroughly with oil or the batter will end up sticking.
Crisp and Creamy Osaka-style Seafood Takoyaki is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Crisp and Creamy Osaka-style Seafood Takoyaki is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Prepare 350 to 400 grams Cooked octopus
- Make ready 1/2 bunch Young green onions
- Make ready 1 Pickled red ginger
- Prepare 100 grams Tempura crumbs
- Get For the batter
- Make ready 350 grams Cake flour
- Make ready 1700 ml Chicken stock
- Take 1 tbsp Soy sauce
- Take 2 tsp Sugar
- Take 1 tsp Salt
- Get 1 tbsp Bonito flakes
- Take 4 Eggs
- Get 2 tbsp Powdered skim milk (or coffee creamer)
- Make ready 2 tsp Baking powder
- Take For the sauce
- Take 1 blended at a 10:1 ratio Tonkatsu sauce and honey
- Get Toppings
- Take 1 Aonori and bonito flakes
- Take 1 blended at a 10:1:1 ratio Mixture of mayonnaise, milk, and unsweetened yogurt
Osaka Okonomiyaki & Takoyaki (Flour Dish). Takoyaki is a fast food that's representative of Osaka. Sitting in the basement of Keihan Mall, this is a takoyaki restaurant that actually lets you sit down and eat rather than the usual standing style of most takoyaki stands. Takoyaki (literally 'octopus bake') are delicious little hot savory wheat-flour balls on sticks with a piece of boiled octopus in the middle.
Instructions 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
Ask an Osaka resident what is the characteristic food of his region and takoyaki is sure to be among the first three things he will name. Okonomiyaki is getting slowly more popular outside of Japan. Crisps being potato chips to the rest of the world, of course. 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. When you ask a foreigner who is interested in Japan, "What would you "I want Takoyaki!" is often their response.
So that’s going to wrap it up for this special food crisp and creamy osaka-style seafood takoyaki recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
