Step-by-Step Guide to Prepare Homemade From an Overseas Expat: Takoyaki by an Osaka Native

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

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

To get started with this particular recipe, we must first prepare a few ingredients. You can cook from an overseas expat: takoyaki by an osaka native using 15 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make From an Overseas Expat: Takoyaki by an Osaka Native:
  1. Get 200 grams ☆Cake flour
  2. Prepare 2 tsp ☆Baking powder
  3. Take 4 Eggs (large)
  4. Make ready 16 grams Dashi stock granules
  5. Make ready 1000 ml Water
  6. Make ready Fillings of your choice
  7. Get 1 Octopus, shrimp, squid
  8. Prepare 1 Tempura batter bits (tenkasu)
  9. Take 1 Red pickled ginger
  10. Get 1 Chopped green onion
  11. Take Toppings:
  12. Prepare 1 Takoyaki sauce (or okonomiyaki sauce)
  13. Get 1 Mayonnaise
  14. Make ready 1 Bonito flakes
  15. Make ready 1 Aonori
Steps 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.

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So that is going to wrap it up with this exceptional food from an overseas expat: takoyaki by an osaka native recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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