Popular Cuisine Crisp and Creamy Osakastyle Seafood Takoyaki Delicious and Healthy

Fast cooking ultimate Crisp and Creamy Osaka-style Seafood Takoyaki easy, bouncy, practical.

19 ingredients, 16 steps, cooking Crisp and Creamy Osaka-style Seafood Takoyaki

Good Evening mother, now you can make recipe Crisp and Creamy Osaka-style Seafood Takoyaki with 19 ingredients and 16 steps. Next this is how to cook, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 16 stages of easy cooking Crisp and Creamy Osaka-style Seafood Takoyaki.

Ingredients for Crisp and Creamy Osaka-style Seafood Takoyaki

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

If all basic ingredients Crisp and Creamy Osaka-style Seafood Takoyaki it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Process Cooking 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

1. 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.
   
2. Finely chop the green onion and finely mince the ginger.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. In order to grill with efficiency, set all the ingredients around the griddle, and heat the griddle at the highest setting.
   
7. 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.
   
8. 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.
   
9. 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.
   
10. 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.
    
11. When finished grilling, transfer to a serving dish, then carefully brush on the special sweet sauce.
    
12. Drizzle on mayonnaise, sprinkle with aonori seaweed and bonito flakes, then your amazing takoyaki are ready! Eat 'em up while they're hot!
    
13. 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).
    
14. Chicken soup stock.

https://cookpad.com/us/recipes/149128-very-useful-chicken-stock

1. Homemade tempura crumbs are cheap and tasty to make.

https://cookpad.com/us/recipes/149587-tempura-crumbs-with-dried-shrimp

1. Finish and Enjoy.

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