Crispy and Soft [Osaka Style] Takoyaki

Name: Crispy and Soft [Osaka Style] Takoyaki
Yield: Makes about 60 pieces (4 batches of 15 pieces each)
Cuisine: American
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 3 1/3-3 3/4 cups dashi stock (about 800-900 ml); 3 eggs; About 2 inches grated yam (optional); 1 tablespoon each light soy sauce and mirin; as needed Octopus (cut into large pieces),; as needed Green onions (sliced),; 1/4-1/5 head cabbage (finely chopped), as needed; as needed Tempura scraps,; Sauce, mayonnaise, bonito flakes, etc., to taste

akiyoshizu @cook_40039485

On May 16, 2014, this recipe was inducted into the hall of fame! Thank you! Delicious Osaka-style takoyaki. But our homemade version is still the best!
The origin of this recipe
I've been eating this since I was a child, so I always made it by eye. Each time, no matter how it turned out, it always tasted good. This time, I decided to write it down as a memo for myself.

akiyoshizu @cook_40039485

Saved

Ingredients

Makes about 60 pieces (4 batches of 15 pieces each)

[Batter]
1 2/3 cupsall-purpose flour (about 200 grams)
3 1/3-3 3/4 cupsdashi stock (about 800-900 ml)
3eggs
About 2 inches grated yam (optional)
1 tablespooneach light soy sauce and mirin
[Filling]
as neededOctopus (cut into large pieces),
as neededGreen onions (sliced),
1/4-1/5 headcabbage (finely chopped), as needed
as neededTempura scraps,
Sauce, mayonnaise, bonito flakes, etc., to taste

Saved

Steps

1

Beat the eggs in a bowl and mix in the grated yam. Gradually add the dashi stock, mixing in the flour a little at a time to avoid lumps.
2

Season the batter with soy sauce and mirin. Refrigerate the batter while preparing the fillings and oiling the takoyaki pan. Heat the pan thoroughly.
*For best results, let the batter rest overnight for a smoother texture.
3

Once the pan is hot enough, add the octopus (it should sizzle) → pour in the batter until almost overflowing → add green onions, cabbage, and tempura scraps. Be generous with the fillings.
4

Cook the takoyaki, being careful not to touch them until the edges start to set. Enjoy turning them! Once cooked, serve with your favorite sauce.
5

[Important] Osaka-style takoyaki relies on good dashi. Make a rich dashi with bonito and kelp for a superior result. Prepare a large batch and store it in a bottle in the fridge.
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[Secret to Deliciousness] This recipe uses a lot of eggs, which makes it delicious. Try adding one more egg to your usual recipe. You'll notice the difference.
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← First time making it to the trending list! Thank you to everyone who tried it!
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← On July 19, we reached 100 reports! Thank you to everyone who made it!
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← Featured in Apita Uny's leaflet! Thanks to everyone!
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Tobaj, sorry for posting without a comment! Thanks for the report!
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Hinamik, sorry for posting halfway through your comment! Thanks for the report!
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Thrilled to have 1,000 reports! Thank you, everyone! January 6, 2014
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Abetaka, sorry for posting without a comment! Thanks for the report!
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Sanatanman, received a request to delete a report with a cute dog in it. Sorry for the trouble.
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Sorry... Please make it again sometime.
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Approved in the 'Okonomiyaki & Flour Dishes' and 'Other Seafood' categories. Thank you!
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Thank you to the 1,000 people who made this! May 16, 2014
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Memgeg, sorry for skipping your report (>_<) Thanks for the report!
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OHESO, sorry for skipping your report (>_<) Thanks for the report!
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On January 5, 2014, this recipe was featured on 'Cooking Forecast' on Mezamashi TV! What a wonderful New Year's gift, thank you!
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