How to Prepare Yummy Our Family's Osaka-Style Takoyaki with Creamy Insides

Our Family's Osaka-Style Takoyaki with Creamy Insides.

You can have Our Family's Osaka-Style Takoyaki with Creamy Insides using 16 ingredients and 7 steps. Here is how you achieve it.

Prepare of For the batter:.
Prepare 700 ml of Dashi stock (made with plenty of bonito flakes and kombu seaweed).
Prepare 2 of Eggs.
You need 1 tsp of Usukuchi soy sauce.
It’s 1/3 tsp of Salt.
Prepare 160 grams of Cake flour.
It’s of Additions:.
Prepare 120 grams of Octopus (boiled).
It’s 2 tbsp of Tempura crumbs.
It’s 3 of to 4 Green onions.
Prepare 10 grams of Red pickled ginger.
You need of Toppings:.
You need 1 of Takoyaki sauce.
It’s 1 of Aonori.
You need 1 of Bonito flakes.
It’s 1 of Mayonnaise.

Make a very rich deep dashi stock using bonito flakes and kombu (use 1.5 times the amount of bonito flakes and kombu that you normally use for making dashi stock for 1 liter of water.).
Add the eggs to 700 ml of dashi stock and mix well. Add the soy sauce, salt and cake flour and mix so that there are no lumps. Chill the batter in the refrigerator..
Chop the octopus into 42 pieces. Chop the green onion and red pickled ginger. If there are any big tempura crumbs, crush them. Prepare the oil..
Heat up a takoyaki grill to about 230-250°C. Generously grease the wells and fill them about 80% with batter. Add the octopus and other chopped ingredients..
Pour in more batter so that each indent is overflowing. Cook while pushing the batter into the wells, and turn frequently to cook the takoyaki..
When the surface is crispy and the inside light and fluffy it's done. Transfer to serving plate, add the toppings of your choice and enjoy while piping hot!.
You can use the leftover dashi stock seasoned with a little light soy sauce and salt as a dipping sauce too..