From an Overseas Expat: Takoyaki by an Osaka Native

Name: From an Overseas Expat: Takoyaki by an Osaka Native
Yield: 70 servings
Cuisine: American
Ingredients: 200 grams ☆Cake flour; 2 tsp ☆Baking powder; 4 Eggs (large); 16 grams Dashi stock granules; 1000 ml Water; 1 Octopus, shrimp, squid; 1 Tempura batter bits (tenkasu); 1 Red pickled ginger; 1 Chopped green onion; 1 Takoyaki sauce (or okonomiyaki sauce); 1 Mayonnaise; 1 Bonito flakes; 1 Aonori

cookpad.japan @cookpad_jp

I live overseas, so I used to buy imported frozen takoyaki from Japan. But when I visited Japan, I bought a takoyaki maker and carried it back with me. I made my own takoyaki, recalling the ones I used to make growing up (I am from Osaka!) and created this recipe!!

The key to making takoyaki that are crispy on the outside is to use plenty of oil!! Add fillings and toppings of your choice and have fun with these.
I use bonito based dashi stock, but konbu based dashi stock is great too.
The flour in the batter tends to sink to the bottom, so stir up the batter occasionally. For about 70 to 75 takoyaki. Recipe by noritarou

cookpad.japan @cookpad_jp

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Ingredients

70 servings

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

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Steps

1

Sift the ☆ ingredients together. (If you don't have cake flour in your region, use pastry flour.)
2

Break the eggs into a bowl and beat them.
3

Add dashi stock granules to the eggs. Add water little by little while whisking.
4

Put sifted flour into the egg mixture, and stir until there are no lumps.
5

Cover the bowl of batter with plastic wrap, and let it rest in the refrigerator. In the meantime, get the fillings ready.
6

When everything is ready, switch on the takoyaki maker to heat it up. Don't forget to plug it in first!
7

When the takoyaki maker has heated properly, oil it generously. Use plenty of oil to make the outsides crispy!!
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.
9

Add enough batter to the takoyaki pan to hide the surface completely, and add tenkasu (tempura batter crumbs), green onion, and red ginger.
10

When the outsides of the batter in the indentations come up as shown, it's time to flip them over!
11

It looks like this when you flip the balls. It looks like a mess, but don't worry.
12

Flip the balls repeatedly while tucking the raggedy pieces under them. The balls will become rounder and rounder. Add some oil if needed.
13

When the balls are done, pour on the toppings of your choice and enjoy!
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.