Crisp and Creamy Osaka-style Seafood Takoyaki
Crisp and Creamy Osaka-style Seafood Takoyaki

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, crisp and creamy osaka-style seafood takoyaki. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Crisp and Creamy Osaka-style Seafood Takoyaki is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Crisp and Creamy Osaka-style Seafood Takoyaki is something which I’ve loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we must 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 it.

The ingredients needed to make Crisp and Creamy Osaka-style Seafood Takoyaki:
  1. Get 350 to 400 grams Cooked octopus
  2. Prepare 1/2 bunch Young green onions
  3. Make ready 1 Pickled red ginger
  4. Take 100 grams Tempura crumbs
  5. Prepare For the batter
  6. Make ready 350 grams Cake flour
  7. Take 1700 ml Chicken stock
  8. Make ready 1 tbsp Soy sauce
  9. Take 2 tsp Sugar
  10. Take 1 tsp Salt
  11. Make ready 1 tbsp Bonito flakes
  12. Prepare 4 Eggs
  13. Make ready 2 tbsp Powdered skim milk (or coffee creamer)
  14. Make ready 2 tsp Baking powder
  15. Make ready For the sauce
  16. Take 1 blended at a 10:1 ratio Tonkatsu sauce and honey
  17. Make ready Toppings
  18. Get 1 Aonori and bonito flakes
  19. 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:
  1. Here are the filling ingredients. Refer tofor the chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
  2. 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.
  3. Finely chop the green onion and finely mince the ginger.
  4. 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.
  5. 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.
  6. 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.
  7. In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce.
  13. Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready! Eat 'em up while they're hot!
  14. 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).
  15. Chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
  16. 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 is going to wrap this up for this special food crisp and creamy osaka-style seafood takoyaki recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget 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!