大阪人が語る。たこ焼き粉で最高たこ焼き！ 
Osaka-Style Takoyaki Using Takoyaki Flour
Takoyaki flour is packed with umami! But... don't follow the package instructions exactly! As an Osakan, I'll teach you how to make them crispy on the outside and soft on the inside!
The origin of this recipe
I'm from Osaka, so I'm picky about takoyaki! Takoyaki flour contains various umami flavors and is very useful! But don't make it as instructed on the package! Add a little flavor, increase the water and eggs, and you'll have deliciously crispy and soft takoyaki!
Osaka-Style Takoyaki Using Takoyaki Flour
Takoyaki flour is packed with umami! But... don't follow the package instructions exactly! As an Osakan, I'll teach you how to make them crispy on the outside and soft on the inside!
The origin of this recipe
I'm from Osaka, so I'm picky about takoyaki! Takoyaki flour contains various umami flavors and is very useful! But don't make it as instructed on the package! Add a little flavor, increase the water and eggs, and you'll have deliciously crispy and soft takoyaki!
Cooking Instructions
- 1
First! Prepare the batter the night before and let it rest overnight for the best results! It will have a very smooth texture!
- 2
[Batter]↓
- 3
In a large bowl, add 100 ml of the water, eggs, dashi stock powder, and soy sauce, and mix well with a whisk.
- 4
Add the takoyaki flour and mix well to avoid lumps. (If you have time, sift the flour. It's okay if you don't sift it; I don't!)
- 5
If you mix well here, you won't have lumps even if you don't sift the flour! The batter will be slightly softer than pancake batter.
- 6
While mixing, gradually add the remaining 800 ml of water.
- 7
Mix well to complete the batter. (If there are lumps on the surface, scoop them out with a ladle and discard them; don't worry too much about it.)
- 8
☆ Tip ☆ Cover the bowl with plastic wrap and let the batter rest in the refrigerator overnight!
- 9
☆☆ If you're in a hurry, let it rest in the refrigerator for about 2 hours. If you're in a real rush, you can use it immediately!
- 10
[Filling]↓
- 11
Lightly rinse the octopus with water, pat dry, and cut into 1 cm cubes.
- 12
[Cooking]↓
- 13
First, mix the rested batter well as the flour settles at the bottom. Mix well each time before cooking.
- 14
Heat the griddle and grease the holes and surface with salad oil. (Even with a non-stick surface, always grease it! This is the secret to deliciousness!)
- 15
Next, add about half a teaspoon of tempura bits to each hole. (Adding them before the batter makes them fragrant and releases oil, enhancing the flavor!)
- 16
Then, pour the well-mixed batter into the holes until full. (Add enough so that it overflows when you add the octopus!)
- 17
Place one piece of octopus in each hole.
- 18
As the batter overflows, push it back into the holes while turning them. (Use a cooking needle for a metal griddle, and a bamboo skewer for non-stick!)
- 19
Turn them frequently until they become a deep golden brown, then remove them to a plate and add your choice of toppings!
- 20
☆ Recommended ☆ Sprinkle a little salt, and enjoy the takoyaki with mayonnaise and aonori to savor the batter's flavor!
- 21
(❀ฺ´∀`❀ฺ)ﾉ Make a lot, wrap them in plastic wrap, and freeze them! You can microwave them to eat later! If eating the next day, refrigerate them!
- 22
☆2010.05.16☆
Featured!
I'm so happy!
Thank you, everyone! (Tears of joy)
Similar Recipes
-
Osaka-Style Rice Flour Takoyaki Osaka-Style Rice Flour Takoyaki
I created this rice flour version for those with allergies, but as an Osakan, I refuse to compromise! This rice flour takoyaki is the best, and you won't even notice it's made with rice flour!The story behind this recipe: I developed this takoyaki using rice flour for those with wheat allergies. As an Osakan, I can't compromise! This recipe was born from that determination. If I didn't mention it was rice flour, no one would notice. It's a bit of a bittersweet success, but we have rice flour takoyaki now! (Haha)
Translated from Cookpad Japan -
Osaka-Style Fluffy and Soft Takoyaki, Yamachan Style Batter Osaka-Style Fluffy and Soft Takoyaki, Yamachan Style Batter
Thank you for making this recipe number one! Enjoy delicious takoyaki at home. Since using this recipe, I haven't bought mix powder! It's approved by my Osaka-born husband. I love takoyaki. The takoyaki from Yamachan in Osaka was so delicious. You can make that fluffy and soft takoyaki at home without buying mix powder! It's an easy recipe with simple ingredients. The little bit of soy sauce adds a nice aroma. So delicious (^ ^)♪
Translated from Cookpad Japan -
Our Takoyaki (Using All-Purpose Flour and Cabbage) Our Takoyaki (Using All-Purpose Flour and Cabbage)
After a lot of trial and error, this is how we make it now. Our family prefers takoyaki with cabbage. It's still good even when it cools down or without any fillings.The origin of this recipeWe received a takoyaki plate from Santa for Christmas, and after experimenting a lot, this is how it turned out. Sometimes, I feel like making it for breakfast.We've tried adding green onions, tempura bits, and even a pizza-style version, but so far, cabbage and sausage are the winners. Corn is also a nice addition.
Translated from Cookpad Japan -
Our Homemade Takoyaki with All-Purpose Flour Our Homemade Takoyaki with All-Purpose Flour
★Thank you to 2000 people for trying this recipe★ You can easily make flavorful takoyaki at home without using takoyaki flour. Only one egg is used!The origin of this recipeMy daughter requested takoyaki, but we didn't have any takoyaki flour. We had plenty of all-purpose flour, so I decided to try making it. The flavor is a bit strong, so if there are leftovers, you can pack them in a lunchbox, and the kids will love it.
Translated from Cookpad Japan -
![A picture of Crispy and Soft [Osaka Style] Takoyaki.](https://img-global.cpcdn.com/recipes/534843/240x320cq80/photo.jpg)
Crispy and Soft [Osaka Style] Takoyaki Crispy and Soft [Osaka Style] Takoyaki
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 recipeI'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.
Translated from Cookpad Japan -
Our Family's Osaka-Style Takoyaki with Creamy Insides Our Family's Osaka-Style Takoyaki with Creamy Insides
My husband is from the Kansai region and just loves takoyaki. I tried several times to recreate the ones we've had at a certain restaurant in Osaka, and after many experiments and frequent trips there to analyze their takoyaki, we came up with this recipe.The flavor of the dashi stock really comes through, and the insides are creamy. I was finally able to create our ideal takoyaki bites!Make the dashi stock in advance and chill it well. A rich flavored dashi is the key to the flavor of the takoyaki.If you want to make the insides very creamy, use 150 g of cake flour.To make the outsides extra crispy, use a generous amount of oil.If you add cabbage and sakura shrimp it will become an okonomiyaki, so we just use these 4 ingredients for the filling. For 42 takoyaki - 2 to 3 servings. Recipe by Kichiri-monja
-
Gindaco-Style! Crispy and Fluffy Takoyaki (Flour-Based) Gindaco-Style! Crispy and Fluffy Takoyaki (Flour-Based)
I wanted to make even more delicious takoyaki! After repeated trial and error, I've recently settled on this method. They taste great even when cold, so make a big batch!The origin of this recipeAs I kept making my previous takoyaki recipe, the quantities and steps evolved, so I took notes.Adding skim milk or using milk instead of water enhances the richness and adds nutrition. There's also a technique of mixing aonori into the batter instead of using it as a topping. -
Fluffy and Soft Takoyaki in a Tamagoyaki Pan Fluffy and Soft Takoyaki in a Tamagoyaki Pan
You can easily make takoyaki even without a takoyaki maker. It's a dish that pairs well with both drinks and rice. The origin of this recipe: I had a small amount of steamed octopus left, so I tried making a hearty takoyaki, and it turned out to be incredibly delicious.
Translated from Cookpad Japan -
Takoyaki Made with Bread Flour: Recipe Takoyaki Made with Bread Flour: Recipe
Make takoyaki using leftover bread flour from baking bread! The result is a bit chewier than when using all-purpose flour.Recipe background:This batter is quite runny. The amount of water listed works well for my husband, who is from Osaka and skilled at making takoyaki. I personally have trouble flipping them with such a thin batter. You might want to start with less water and do a test batch, then adjust the consistency to what works best for you.
Translated from Cookpad Japan -
Easy Square Takoyaki Easy Square Takoyaki
Make easy and convenient 'square' takoyaki using a tamagoyaki pan! The texture is gooey, just like real takoyaki! This is a new way to make takoyaki, even for one person.The story behind this recipeI wanted to eat takoyaki but didn't have a takoyaki maker, and the preparation and cleanup seemed like a hassle. So, I developed a recipe that anyone can easily make takoyaki with! By using a tamagoyaki pan, you can recreate the crispy outside and gooey inside of takoyaki. The taste is just like real takoyaki!
Translated from Cookpad Japan -
Crisp and Creamy Osaka-style Seafood Takoyaki Crisp and Creamy Osaka-style Seafood Takoyaki
It's alright not to completely wash your grill after you're done, a little grease will help you out when you make takoyaki again.You can also substitute beef gristle broth or bonito dashi soup for the chicken stock (if making stock is too cumbersome, use granulated dashi stock.)The batter separates easily, so mix it up well before pouring into the griddle.Don't scrub down the griddle too thoroughly after cooking. Simply wipe off the excess oil with paper towels, and wrap the griddle in newspaper. Recipe by Cooking S Papa -
Delicious Homemade Takoyaki by a Kansai Native Delicious Homemade Takoyaki by a Kansai Native
Thank you for making this recipe popular. So many reports! Crispy on the outside, gooey on the inside. Try it once! The origin of this recipe: My husband created this takoyaki through trial and error. It perfectly recreates the taste of Osaka! I made it while reminiscing about my mother's takoyaki.
Translated from Cookpad Japan
More Recipes
