Easiest Way to Cook Appetizing Crisp and Creamy Osaka-style Seafood Takoyaki

Easiest Way to Cook Appetizing Crisp and Creamy Osaka-style Seafood Takoyaki Delicious, fresh and tasty.

Crisp and Creamy Osaka-style Seafood Takoyaki. Let's find out why their Takoyaki is so popular among Japanese people as well as people who live across borders! Takoyaki is a popular street food from Osaka with bits of octopus and dough inside a slightly crispy shell, garnished with takoyaki sauce, mayo, and Aonori. Takoyaki, or Octopus Balls, are one of Japan's best-known street food originated in Osaka.

My husband is from the Kansai region and just loves takoyaki.

I tried several times to recreate the.

Great recipe for Crisp and Creamy Osaka-style Seafood Takoyaki.

You can cook Crisp and Creamy Osaka-style Seafood Takoyaki using 19 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Crisp and Creamy Osaka-style Seafood Takoyaki

1. You need 350 of to 400 grams Cooked octopus.

2. Prepare 1/2 bunch of Young green onions.

3. Prepare 1 of Pickled red ginger.

4. You need 100 grams of Tempura crumbs.

5. It’s of For the batter.

6. Prepare 350 grams of Cake flour.

7. Prepare 1700 ml of Chicken stock.

8. Prepare 1 tbsp of Soy sauce.

9. Prepare 2 tsp of Sugar.

10. Prepare 1 tsp of Salt.

11. You need 1 tbsp of Bonito flakes.

12. You need 4 of Eggs.

13. You need 2 tbsp of Powdered skim milk (or coffee creamer).

14. You need 2 tsp of Baking powder.

15. It’s of For the sauce.

16. You need 1 of blended at a 10:1 ratio Tonkatsu sauce and honey.

17. Prepare of Toppings.

18. It’s 1 of Aonori and bonito flakes.

19. Prepare 1 of blended at a 10:1:1 ratio Mixture of mayonnaise, milk, and unsweetened yogurt.

It's alright not to completely wash your grill after you're done, a little grease will help you out when you make takoyaki again.

You can also substitute beef gristle broth or bonito dashi soup for the chicken stock (if making stock.

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.

Crisp and Creamy Osaka-style Seafood Takoyaki step by step

1. Here are the filling ingredients. Refer tofor the chicken soup stock.

https://cookpad.com/us/recipes/149128-very-useful-chicken-stock.

1. 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..

2. Finely chop the green onion and finely mince the ginger..

3. 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..

4. 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..

5. 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..

6. In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting..

7. 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..

8. 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..

9. 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..

10. 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..

11. When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce..

12. Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready! Eat em up while they're hot!.

13. 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)..

14. Chicken soup stock.

https://cookpad.com/us/recipes/149128-very-useful-chicken-stock.

1. Homemade tempura crumbs are cheap and tasty to make.

https://cookpad.com/us/recipes/149587-tempura-crumbs-with-dried-shrimp.

Crisp and Creamy Osaka-style Seafood Takoyaki Recipe by cookpad.japan - Cookpad.

Takoyaki is a popular street food from Osaka with bits of octopus and dough inside a slightly crispy shell, garnished with takoyaki sauce, mayo, and Aonori.

These crispy golden takoyaki balls of deliciousness taste amazing when prepared with traditional ingredients and toppings.

But they're also super easy to tweak to your preferences.

If you don't like octopus, you can substitute with your favourite proteins, or experiment with sweet ingredients for.