Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, our family's osaka-style takoyaki with creamy insides. One of my favorites. This time, I’m gonna make it a little bit tasty. 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 foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Our Family's Osaka-Style Takoyaki with Creamy Insides is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first 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 that.
The ingredients needed to make Our Family's Osaka-Style Takoyaki with Creamy Insides:
- Take For the batter:
- Make ready Dashi stock (made with plenty of bonito flakes and kombu seaweed)
- Prepare Eggs
- Prepare Usukuchi soy sauce
- Make ready Salt
- Prepare Cake flour
- Get Additions:
- Prepare Octopus (boiled)
- Prepare Tempura crumbs
- Make ready to 4 Green onions
- Get Red pickled ginger
- Prepare Toppings:
- Get Takoyaki sauce
- Make ready Aonori
- Prepare Bonito flakes
- Take 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’s going to wrap it up with this exceptional food our family's osaka-style takoyaki with creamy insides recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
