From an Overseas Expat: Takoyaki by an Osaka Native

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, From an Overseas Expat: Takoyaki by an Osaka Native. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make From an Overseas Expat: Takoyaki by an Osaka Native is 70 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have From an Overseas Expat: Takoyaki by an Osaka Native using 15 ingredients and 14 steps. Here is how you cook that.

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

Ingredients and spices that need to be Make ready to make From an Overseas Expat: Takoyaki by an Osaka Native:

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

Steps to make to make From an Overseas Expat: Takoyaki by an Osaka Native

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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So that is going to wrap it up with this exceptional food Easiest Way to Make Super Quick Homemade From an Overseas Expat: Takoyaki by an Osaka Native. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!