Recipe of Crisp and Creamy Osaka-style Seafood Takoyaki in 32 Minutes for Mom

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crisp and creamy osaka-style seafood takoyaki. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Crisp and Creamy Osaka-style Seafood Takoyaki is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Crisp and Creamy Osaka-style Seafood Takoyaki is something that I’ve loved my entire life.

Let's find out why their Takoyaki is so popular among Japanese people as well as people who live across borders! Delicately thin crisp exterior, soft creamy batter - these unmistakable little round balls hailing from Osaka has never missed a spot in the countless of Japanese food guides out there. Make sure to coat your takoyaki pan thoroughly with oil or the batter will end up sticking.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have crisp and creamy osaka-style seafood takoyaki using 19 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Crisp and Creamy Osaka-style Seafood Takoyaki:

1. Prepare 350 to 400 grams Cooked octopus
2. Get 1/2 bunch Young green onions
3. Get 1 Pickled red ginger
4. Get 100 grams Tempura crumbs
5. Take For the batter
6. Make ready 350 grams Cake flour
7. Make ready 1700 ml Chicken stock
8. Make ready 1 tbsp Soy sauce
9. Prepare 2 tsp Sugar
10. Get 1 tsp Salt
11. Get 1 tbsp Bonito flakes
12. Prepare 4 Eggs
13. Take 2 tbsp Powdered skim milk (or coffee creamer)
14. Take 2 tsp Baking powder
15. Prepare For the sauce
16. Take 1 blended at a 10:1 ratio Tonkatsu sauce and honey
17. Take Toppings
18. Make ready 1 Aonori and bonito flakes
19. Make ready 1 blended at a 10:1:1 ratio Mixture of mayonnaise, milk, and unsweetened yogurt

Osaka Okonomiyaki & Takoyaki (Flour Dish). Takoyaki is a fast food that's representative of Osaka. Sitting in the basement of Keihan Mall, this is a takoyaki restaurant that actually lets you sit down and eat rather than the usual standing style of most takoyaki stands. Takoyaki (literally 'octopus bake') are delicious little hot savory wheat-flour balls on sticks with a piece of boiled octopus in the middle.

Steps to make Crisp and Creamy Osaka-style Seafood Takoyaki:

1. Here are the filling ingredients. Refer tofor the chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
2. Chop the octopus into bite-sized chunks (about 1 to 1.5 cm cubes). They will shrink when cooked, so chop them larger than you think they need to be. Each piece should weight about 4 to 5 g.
3. Finely chop the green onion and finely mince the ginger.
4. This recipe uses an extravagant amount of chicken stock. It must be well chilled for use. Prepare it in advance and chill in the refrigerator.
5. Combine all of the powdered ingredients except for the baking powder, add the chicken stock and beaten egg and mix well. The egg should be thoroughly beaten so that the egg white is well incorporated.
6. Lumps in the batter will make it floury, so use a sieve to strain in the powdered ingredients. Let the batter sit for about 1 hour.
7. In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting.
8. Place your hand over the griddle to test the temperature, then coat with a generous amount of oil. Thoroughly mix the baking powder into the batter.
9. Pour the batter into the griddle. Sprinkle on the beni-shoga, green onions, and tempura crumbs. Fill the griddle full with the batter. The griddle should be turned up to the highest setting.
10. Fill any holes in the takoyaki with the surrounding batter cooked on the sides, and shape into round balls. The exterior should be browned to a crisp, and the insides should be steam cooked. Reduce to medium heat.
11. Takoyaki griddles for home use do not cook evenly, so I recommend shifting them around among different pockets until each of them are crisp and golden. The juice from the octopus will make the insides creamy.
12. When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce.
13. Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready! Eat 'em up while they're hot!
14. I use this cheap plastic squeeze bottle container for the mayonnaise. Add milk and yogurt to your mayo for an even more delicious mixture (milk and yogurt should come out to about 10% of the resulting sauce).
15. Chicken soup stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
16. Homemade tempura crumbs are cheap and tasty to make. - - https://cookpad.com/us/recipes/149587-tempura-crumbs-with-dried-shrimp

Ask an Osaka resident what is the characteristic food of his region and takoyaki is sure to be among the first three things he will name. Okonomiyaki is getting slowly more popular outside of Japan. Crisps being potato chips to the rest of the world, of course. Crisp rolls are a treat if you walk We found out that one food cart business in our place named Takuyaki is not a real Japanese Takoyaki since there. When you ask a foreigner who is interested in Japan, "What would you "I want Takoyaki!" is often their response.

So that is going to wrap it up for this special food crisp and creamy osaka-style seafood takoyaki recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!