Crisp and Creamy Osaka-style Seafood Takoyaki
Crisp and Creamy Osaka-style Seafood Takoyaki

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, crisp and creamy osaka-style seafood takoyaki. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Crisp and Creamy Osaka-style Seafood Takoyaki is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Crisp and Creamy Osaka-style Seafood Takoyaki is something that I’ve loved my whole life. They are fine and they look wonderful.

The oil they use and the batter that they make are what creates their addicting texture, super crispy on the outside and thick and creamy on the. Takoyaki is a fast food that's representative of Osaka. Sitting in the basement of Keihan Mall, this is a takoyaki restaurant that actually lets you sit down and eat rather than the usual standing style of most takoyaki stands.

To begin with this particular recipe, we must prepare a few components. You can cook crisp and creamy osaka-style seafood takoyaki using 19 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Crisp and Creamy Osaka-style Seafood Takoyaki:
  1. Prepare 350 to 400 grams Cooked octopus
  2. Take 1/2 bunch Young green onions
  3. Prepare 1 Pickled red ginger
  4. Take 100 grams Tempura crumbs
  5. Take For the batter
  6. Make ready 350 grams Cake flour
  7. Get 1700 ml Chicken stock
  8. Take 1 tbsp Soy sauce
  9. Get 2 tsp Sugar
  10. Take 1 tsp Salt
  11. Get 1 tbsp Bonito flakes
  12. Get 4 Eggs
  13. Get 2 tbsp Powdered skim milk (or coffee creamer)
  14. Make ready 2 tsp Baking powder
  15. Get For the sauce
  16. Make ready 1 blended at a 10:1 ratio Tonkatsu sauce and honey
  17. Prepare Toppings
  18. Prepare 1 Aonori and bonito flakes
  19. Get 1 blended at a 10:1:1 ratio Mixture of mayonnaise, milk, and unsweetened yogurt

There are many vendors all over Osaka. However, not all takoyaki are created equal. It's alright not to completely wash your grill after you're done, a little grease Our Family's Osaka-Style Takoyaki with Creamy Insides. My husband is from the Kansai region and just loves takoyaki.

Steps to make Crisp and Creamy Osaka-style Seafood Takoyaki:
  1. Here are the filling ingredients. Refer tofor the chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
  2. Chop the octopus into bite-sized chunks (about 1 to 1.5 cm cubes). They will shrink when cooked, so chop them larger than you think they need to be. Each piece should weight about 4 to 5 g.
  3. Finely chop the green onion and finely mince the ginger.
  4. This recipe uses an extravagant amount of chicken stock. It must be well chilled for use. Prepare it in advance and chill in the refrigerator.
  5. Combine all of the powdered ingredients except for the baking powder, add the chicken stock and beaten egg and mix well. The egg should be thoroughly beaten so that the egg white is well incorporated.
  6. Lumps in the batter will make it floury, so use a sieve to strain in the powdered ingredients. Let the batter sit for about 1 hour.
  7. In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting.
  8. Place your hand over the griddle to test the temperature, then coat with a generous amount of oil. Thoroughly mix the baking powder into the batter.
  9. Pour the batter into the griddle. Sprinkle on the beni-shoga, green onions, and tempura crumbs. Fill the griddle full with the batter. The griddle should be turned up to the highest setting.
  10. Fill any holes in the takoyaki with the surrounding batter cooked on the sides, and shape into round balls. The exterior should be browned to a crisp, and the insides should be steam cooked. Reduce to medium heat.
  11. Takoyaki griddles for home use do not cook evenly, so I recommend shifting them around among different pockets until each of them are crisp and golden. The juice from the octopus will make the insides creamy.
  12. When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce.
  13. Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready! Eat 'em up while they're hot!
  14. I use this cheap plastic squeeze bottle container for the mayonnaise. Add milk and yogurt to your mayo for an even more delicious mixture (milk and yogurt should come out to about 10% of the resulting sauce).
  15. Chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
  16. Homemade tempura crumbs are cheap and tasty to make. - - https://cookpad.com/us/recipes/149587-tempura-crumbs-with-dried-shrimp

I tried several times to recreate the. Takoyaki was inspired by akashiyaki, a small round dumpling from the city of Akashi in Hyogo Prefecture made of an egg-rich batter and octopus. Inspiration for you to cook something delicious with whatever you have left over. In this video, I make purple cabbage Okonomiyaki. It is an Osaka-style takoyaki with a blend of spicy garlic sauce that has the right amount of heat and creaminess.

So that is going to wrap it up for this special food crisp and creamy osaka-style seafood takoyaki recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!