This pull-apart bread looks just like takoyaki! The aroma of the sauce is delightful while baking. The key is the toothpick you stick in!The origin of this recipe: When I saw the round shape of the pull-apart bread, it reminded me of takoyaki, so I decided to try making it with takoyaki-style seasoning. The bread dough is super fluffy! The contrast with the flavor might be interesting...

★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.

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 recipeI'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!

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.

I wanted to eat takoyaki for the first time in ages. My recipe makes takoyaki that are creamy on the inside, the way I like them.This recipe will yield 50 average sized takoyaki. The recipe is just for the batter. You can add some grated nagaimo to the batter if you like. A tip for cooking the takoyaki is to use a generous amount of oil in the molds for a nice finish. Recipe by Yukiline

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)

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.

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 (^ ^)♪

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.

A user taught me that you can make the best bread using cake flour by not including too many ingredients. Since the gluten content is also low if you add too much to the dough it just weighs it down. So when I thought about cutting down on the extra ingredients I figured I could use whatever I had at home. Checking the fridge I discovered miso, and figured that fermented foods are good for you. That's how this bread came to be.The moisture of the miso varies, so add it carefully while keeping that in mind. This is my personal preference, but since I like the bottom of the bread to have a nice baked color and be crispy, I bake them with that intent. I also like the aroma of the miso. Recipe by Ryouko

I suddenly had the idea to use these fillings in bread, and the result was delicious!It's okay to transfer the fillings to a plate. The most important thing is to let the fillings cool completely.Keep an eye on the bread as it bakes, as the baking time may vary depending on your oven.Bread dough leavened with natural starter takes time to rise.Add chopped octopus or squid to the dough. Recipe by Raichi

After making curry, save a little for this recipe! Enjoy it hot and you'll be amazed at how delicious it is. The dough is easy to handle thanks to the addition of cake flour.About this recipe:I made the curry from recipe ID17612935, "Quick & Tasty Curry," and it turned out great! There wasn't enough left to serve over rice, so I decided to make curry bread. This dough is versatile—try it for sweet red bean buns or cream-filled buns too!