Our Family's Osaka-Style Takoyaki with Creamy Insides
Our Family's Osaka-Style Takoyaki with Creamy Insides

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, our family's osaka-style takoyaki with creamy insides. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Our Family's Osaka-Style Takoyaki with Creamy Insides is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Our Family's Osaka-Style Takoyaki with Creamy Insides is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook our family's osaka-style takoyaki with creamy insides using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Our Family's Osaka-Style Takoyaki with Creamy Insides:
  1. Take For the batter:
  2. Prepare 700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed)
  3. Take 2 Eggs
  4. Prepare 1 tsp Usukuchi soy sauce
  5. Make ready 1/3 tsp Salt
  6. Make ready 160 grams Cake flour
  7. Make ready Additions:
  8. Prepare 120 grams Octopus (boiled)
  9. Make ready 2 tbsp Tempura crumbs
  10. Prepare 3 to 4 Green onions
  11. Make ready 10 grams Red pickled ginger
  12. Take Toppings:
  13. Make ready 1 Takoyaki sauce
  14. Make ready 1 Aonori
  15. Take 1 Bonito flakes
  16. Make ready 1 Mayonnaise
Instructions to make Our Family's Osaka-Style Takoyaki with Creamy Insides:
  1. Make a very rich deep dashi stock using bonito flakes and kombu (use 1.5 times the amount of bonito flakes and kombu that you normally use for making dashi stock for 1 liter of water.)
  2. Add the eggs to 700 ml of dashi stock and mix well. Add the soy sauce, salt and cake flour and mix so that there are no lumps. Chill the batter in the refrigerator.
  3. Chop the octopus into 42 pieces. Chop the green onion and red pickled ginger. If there are any big tempura crumbs, crush them. Prepare the oil.
  4. Heat up a takoyaki grill to about 230-250°C. Generously grease the wells and fill them about 80% with batter. Add the octopus and other chopped ingredients.
  5. Pour in more batter so that each indent is overflowing. Cook while pushing the batter into the wells, and turn frequently to cook the takoyaki.
  6. When the surface is crispy and the inside light and fluffy it's done. Transfer to serving plate, add the toppings of your choice and enjoy while piping hot!
  7. You can use the leftover dashi stock seasoned with a little light soy sauce and salt as a dipping sauce too.

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