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From An Overseas Expat: Takoyaki By An Osaka Native Recipe

From an Overseas Expat: Takoyaki by an Osaka Native Recipe
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Serving : 70
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Prepare the ingredients before making From an Overseas Expat: Takoyaki by an Osaka Native in your home. Then, follow these steps below to serve From an Overseas Expat: Takoyaki by an Osaka Native for your family or friends.

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

  • 200 grams ☆Cake flour
  • 2 tsp ☆Baking powder
  • 4 Eggs (large)
  • 16 grams Dashi stock granules
  • 1000 ml Water
  • Fillings of your choice
  • 1 Octopus, shrimp, squid
  • 1 Tempura batter bits (tenkasu)
  • 1 Red pickled ginger
  • 1 Chopped green onion
  • Toppings:
  • 1 Takoyaki sauce (or okonomiyaki sauce)
  • 1 Mayonnaise
  • 1 Bonito flakes
  • 1 Aonori

How to Make From an Overseas Expat: Takoyaki by an Osaka Native

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make From an Overseas Expat: Takoyaki by an Osaka Native in your home by yourself.

    Step 1
  • Sift the ☆ ingredients together. (If you don't have cake flour in your region, use pastry flour.)
  • Step 2
  • Break the eggs into a bowl and beat them.
  • Step 3
  • Add dashi stock granules to the eggs. Add water little by little while whisking.
  • Step 4
  • Put sifted flour into the egg mixture, and stir until there are no lumps.
  • Step 5
  • Cover the bowl of batter with plastic wrap, and let it rest in the refrigerator. In the meantime, get the fillings ready.
  • Step 6
  • When everything is ready, switch on the takoyaki maker to heat it up. Don't forget to plug it in first!
  • Step 7
  • When the takoyaki maker has heated properly, oil it generously. Use plenty of oil to make the outsides crispy!!
  • Step 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.
  • Step 9
  • Add enough batter to the takoyaki pan to hide the surface completely, and add tenkasu (tempura batter crumbs), green onion, and red ginger.
  • Step 10
  • When the outsides of the batter in the indentations come up as shown, it's time to flip them over!
  • Step 11
  • It looks like this when you flip the balls. It looks like a mess, but don't worry.
  • Step 12
  • Flip the balls repeatedly while tucking the raggedy pieces under them. The balls will become rounder and rounder. Add some oil if needed.
  • Step 13
  • When the balls are done, pour on the toppings of your choice and enjoy!
  • Step 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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