From an Overseas Expat: Takoyaki by an Osaka Native
From an Overseas Expat: Takoyaki by an Osaka Native

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, from an overseas expat: takoyaki by an osaka native. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

From an Overseas Expat: Takoyaki by an Osaka Native is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. From an Overseas Expat: Takoyaki by an Osaka Native is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have from an overseas expat: takoyaki by an osaka native using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make From an Overseas Expat: Takoyaki by an Osaka Native:
  1. Make ready 200 grams ☆Cake flour
  2. Prepare 2 tsp ☆Baking powder
  3. Prepare 4 Eggs (large)
  4. Take 16 grams Dashi stock granules
  5. Take 1000 ml Water
  6. Take Fillings of your choice
  7. Make ready 1 Octopus, shrimp, squid
  8. Take 1 Tempura batter bits (tenkasu)
  9. Make ready 1 Red pickled ginger
  10. Prepare 1 Chopped green onion
  11. Make ready Toppings:
  12. Prepare 1 Takoyaki sauce (or okonomiyaki sauce)
  13. Take 1 Mayonnaise
  14. Make ready 1 Bonito flakes
  15. Take 1 Aonori
Instructions to make From an Overseas Expat: Takoyaki by an Osaka Native:
  1. Sift the ☆ ingredients together. (If you don't have cake flour in your region, use pastry flour.)
  2. Break the eggs into a bowl and beat them.
  3. Add dashi stock granules to the eggs. Add water little by little while whisking.
  4. Put sifted flour into the egg mixture, and stir until there are no lumps.
  5. Cover the bowl of batter with plastic wrap, and let it rest in the refrigerator. In the meantime, get the fillings ready.
  6. When everything is ready, switch on the takoyaki maker to heat it up. Don't forget to plug it in first!
  7. When the takoyaki maker has heated properly, oil it generously. Use plenty of oil to make the outsides crispy!!
  8. Pour in batter to fill about 80 to 90% full. Put a piece of octopus (or other filling) into each hole. The flour tends to sink to the bottom of the batter, so give it a little stir each time you pour it in.
  9. Add enough batter to the takoyaki pan to hide the surface completely, and add tenkasu (tempura batter crumbs), green onion, and red ginger.
  10. When the outsides of the batter in the indentations come up as shown, it's time to flip them over!
  11. It looks like this when you flip the balls. It looks like a mess, but don't worry.
  12. Flip the balls repeatedly while tucking the raggedy pieces under them. The balls will become rounder and rounder. Add some oil if needed.
  13. When the balls are done, pour on the toppings of your choice and enjoy!
  14. Since I live overseas, it's difficult for me to get a hold of octopus. So I substitute it with squid or shrimp. I make my own tenkasu, and blend my own sauce.

So that is going to wrap it up for this special food from an overseas expat: takoyaki by an osaka native recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!