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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, from an overseas expat: takoyaki by an osaka native. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

From an Overseas Expat: Takoyaki by an Osaka Native is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. From an Overseas Expat: Takoyaki by an Osaka Native is something which I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make From an Overseas Expat: Takoyaki by an Osaka Native:
  1. Prepare 200 grams ☆Cake flour
  2. Prepare 2 tsp ☆Baking powder
  3. Get 4 Eggs (large)
  4. Prepare 16 grams Dashi stock granules
  5. Get 1000 ml Water
  6. Take Fillings of your choice
  7. Take 1 Octopus, shrimp, squid
  8. Take 1 Tempura batter bits (tenkasu)
  9. Get 1 Red pickled ginger
  10. Take 1 Chopped green onion
  11. Take Toppings:
  12. Get 1 Takoyaki sauce (or okonomiyaki sauce)
  13. Get 1 Mayonnaise
  14. Take 1 Bonito flakes
  15. Make ready 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’s going to wrap this up with this special food from an overseas expat: takoyaki by an osaka native recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!