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 How to make Takoyaki

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Shirou Kami
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Bài gửiTiêu đề: How to make Takoyaki   Tue Mar 23, 2010 9:57 pm




Takoyaki (octopus balls) ia a popular must try
Japanese street food which originated in Osaka. Some people think that
the only way to make takoyaki is with a takoyaki pan or a takoyaki
maker. Not true! You can still make this Osaka delicacy at home by
using a mini muffin tin. If you don’t have some of the ingredients, no
problem; I’ve listed some substitutions.
So, you wanna make takoyaki? Have your takoyaki pan or muffin tin handy? Let’s go!


Takoyaki Ingredients


Batter


  • 1 1/4- 1 1/2 cups flour
  • 2 eggs
  • 2 cups dashi or vegetable stock or shrimp stock


Traditional Filling Options


  • Tako (octopus), lightly cooked and chopped into bite size pieces
  • Tenkasu or fried batter bits or Rice Crispies, slightly crumbled
  • Dried shrimp, chopped
  • Green onions, finely chopped
  • Beni shoga or gari or fresh ginger, finely shredded (I actually prefer the gari over the beni shoga; it’s got more flavor.)


Other Options


  • Cabbage, finely shredded and chopped
  • Carrot, finely shredded and chopped
  • Daikon, finely shredded and chopped
  • Shrimp, lightly cooked and cut into bite-sized pieces
  • Mussels, lightly cooked and cut into bite-sized pieces
  • Scallops, lightly cooked and cut into bite-sized pieces
  • Squid, lightly cooked and cut into bite-sized pieces


Garnish


  • Mayo, optional
  • ai nori (you can make this by powdering some sushi sheets in a food processor), optional
  • kastobushi, optional
  • beni shoga or gari, optional
  • takoyaki sauce or okonomiyaki sauce or Worcestershire sauce or ketchup or barbecue sauce, optional



directions


Tako Muffies™️
1.) Preheat oven to 325 degrees. Heat muffin tin in preheated oven.
2.) Beat batter ingredients together. You want to get a slightly
3.) After oven and tin are preheated, carefully oil hot muffin tin.
4.) Fill muffin cups halfway with batter. Add whichever filling options
you’ve prepared and top off half-filled muffin cups with batter.
5.) Cook in preheated oven for 45 minutes for full sized tin and about
17 minutes for mini tin (check back every seven minutes for mini tin to
gauge progress). Tako Muffies™️ are done when tops are a golden brown
and are puffed up.
6.) Remove from oven and let tin cool for 6 minutes. Remove muffies™️.
7.) Add garnishments and serve immediately.
Traditional Takoyaki
1.) If using cast iron pan, preheat over medium heat. If using electric maker, preheat maker.
2.) Mix batter ingredients together. For the balls, you want a thinner batter, but not too watery. You want a slightly
thinner consistency than say, pancake batter. Use more or less of the
flour to achieve this (Egg sizes will affect consistency. I had to
finangle my batter the second time I made takoyaki since I was using
smaller eggs. Do the same as necessary.)
3.) Oil preheated takoyaki pan well.
4.) Use a ladle to fill cups halfway with batter. It’s perfectly OK to
slop the batter outside of the cups; it’ll all get formed into balls
anyway so don’t sweat it. Add whichever filling options you’ve prepared
and quickly top off half-filled cups cups with batter. Cook over medium
heat.
5.) After about 20 seconds, use a skewer (a chopstick is too big, FYI,
so don’t use one) to turn lightly cooked balls over (batter will still
be runny and raw on top when you turn the balls- that’s the way it should be.) This part is messy and takes practice, but after your second batch you’ll be a pro! Gambatte!
6.) Keep turning balls over and gather rough, uncooked edges and other
bits of batter into the main ball with the skewer (think of them as
wayward balls of yarn you’re slowly gathering together. Refer to the
video if you’re confused.)
7.) I like to oil the tops of the balls as I repeatedly turn them to ensure they don’t stick, but you don’t have to do that. I find they’re crisper, though, when I do oil them.
8.) Balls are done when they’re an even golden color.
9.) Remove balls from pan and add desired garnishments. Serve immediately.
Using the mini muffin tin to make this treat approximates using the
takoyaki pan except that the tops won’t be as crisp as the bottoms. But the flavor is exactly the same and so is the inside texture.


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