Hello, I’m Laura. Today, we’re going to prepare our family’s osaka-style takoyaki with creamy insides recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Our Family’s Osaka-Style Takoyaki with Creamy Insides Recipe
Our Family’s Osaka-Style Takoyaki with Creamy Insides is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Our Family’s Osaka-Style Takoyaki with Creamy Insides is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first 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 cook it.
The ingredients needed to make Our Family’s Osaka-Style Takoyaki with Creamy Insides:
- Prepare For the batter:
- Take 700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed)
- Prepare 2 Eggs
- Get 1 tsp Usukuchi soy sauce
- Prepare 1/3 tsp Salt
- Make ready 160 grams Cake flour
- Make ready Additions:
- Take 120 grams Octopus (boiled)
- Prepare 2 tbsp Tempura cbs
- Take 3 to 4 Green onions
- Take 10 grams Red pickled ger
- Get Toppings:
- Get 1 Takoyaki sauce
- Take 1 Aonori
- Get 1 Bonito flakes
- Take 1 Mayonnaise
Steps 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 ger. If there are any big tempura cbs, 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 this up with this distinctive dish our family’s osaka-style takoyaki with creamy insides recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
