Our Takoyaki (Using All-Purpose Flour and Cabbage)

★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!

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.

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)

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.

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.

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.

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!

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

You can easily make takoyaki that rivals the ones from a takoyaki shop!The story behind this recipe: I created it for my daughter who has egg and wheat allergies.Small children might find it hard to chew octopus, so they will enjoy it more if you use sausages or fish cakes instead.

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