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

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, from an overseas expat: takoyaki by an osaka native. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

From an Overseas Expat: Takoyaki by an Osaka Native is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. From an Overseas Expat: Takoyaki by an Osaka Native is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started 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 it.

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