Easiest Way to Prepare Speedy From an Overseas Expat: Takoyaki by an Osaka Native

From an Overseas Expat: Takoyaki by an Osaka Native. See recipes for Takoyaki, Takoyaki sosis and cheese too. From an Overseas Expat: Takoyaki by an Osaka Native. Takoyaki, or Octopus Balls is one of Japan's best-known street food originated in Osaka.

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. You can cook From an Overseas Expat: Takoyaki by an Osaka Native using 15 ingredients and 14 steps. Here is how you cook it.

Ingredients of From an Overseas Expat: Takoyaki by an Osaka Native

1. Prepare 200 grams of ☆Cake flour.
2. Prepare 2 tsp of ☆Baking powder.
3. You need 4 of Eggs (large).
4. It's 16 grams of Dashi stock granules.
5. You need 1000 ml of Water.
6. It's of Fillings of your choice.
7. It's 1 of Octopus, shrimp, squid.
8. Prepare 1 of Tempura batter bits (tenkasu).
9. You need 1 of Red pickled ginger.
10. Prepare 1 of Chopped green onion.
11. It's of Toppings:.
12. It's 1 of Takoyaki sauce (or okonomiyaki sauce).
13. Prepare 1 of Mayonnaise.
14. It's 1 of Bonito flakes.
15. You need 1 of Aonori.

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From an Overseas Expat: Takoyaki by an Osaka Native instructions

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..

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