Easiest Way to Prepare Appetizing Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides

Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides.

Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides You can cook Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides

  1. You need 4 of tentacles Octopus (sashimi grade).
  2. You need 400 ml of ▲ Cake flour.
  3. You need 2 tbsp of ▲ Dashi soup stock (I recommend regular dashi stock or chicken soup stock. I use dashida.).
  4. Prepare 1200 ml of ▲ Water.
  5. It’s 2 of ▲ Eggs.
  6. Prepare 200 ml of Tempura batter crumbs.
  7. It’s 1 of Japanese leek.

Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides step by step

  1. Combine the ▲ ingredients (until lumps are gone). Roughly chop the Japanese leek. Chop the octopus into 1-2 cm cubes..
  2. Add the Japanese leek and tempura batter crumbs to the batter from Step 1..
  3. Now, just grill..
  4. How to grill takoyaki: Grease the griddle (soak a paper towel in vegetable oil and rub it into each depression ) Heat until the griddle starts to slightly smoke..
  5. Pour in plenty of batter!.
  6. Add the pieces of octopus. If they are too large, the batter will spill out of the griddle..
  7. Flip them over halfway and wait. Do not flip them over completely..
  8. Once they are perfectly round, they're done..

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