Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, our family's osaka-style takoyaki with creamy insides. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Our Family's Osaka-Style Takoyaki with Creamy Insides is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Our Family's Osaka-Style Takoyaki with Creamy Insides is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get For the batter:
- Get 700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed)
- Make ready 2 Eggs
- Get 1 tsp Usukuchi soy sauce
- Make ready 1/3 tsp Salt
- Get 160 grams Cake flour
- Make ready Additions:
- Make ready 120 grams Octopus (boiled)
- Get 2 tbsp Tempura crumbs
- Make ready 3 to 4 Green onions
- Prepare 10 grams Red pickled ginger
- Prepare Toppings:
- Prepare 1 Takoyaki sauce
- Get 1 Aonori
- Get 1 Bonito flakes
- Get 1 Mayonnaise
Instructions to make Our Family's Osaka-Style Takoyaki with Creamy Insides:
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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!
- You can use the leftover dashi stock seasoned with a little light soy sauce and salt as a dipping sauce too.
So that is going to wrap it up for this special food our family's osaka-style takoyaki with creamy insides recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
