The document provides a recipe for takoyaki, which are Japanese octopus balls made from a wheat flour-based batter and cooked in a special mold. It originated in Osaka in 1935 and contains octopus, tempura, and green onion. The recipe includes instructions to mix flour, eggs, soy sauce and other ingredients into a batter, then fry it in a mold with fillings until crisp before serving with sauces.
The document provides a recipe for takoyaki, which are Japanese octopus balls made from a wheat flour-based batter and cooked in a special mold. It originated in Osaka in 1935 and contains octopus, tempura, and green onion. The recipe includes instructions to mix flour, eggs, soy sauce and other ingredients into a batter, then fry it in a mold with fillings until crisp before serving with sauces.
The document provides a recipe for takoyaki, which are Japanese octopus balls made from a wheat flour-based batter and cooked in a special mold. It originated in Osaka in 1935 and contains octopus, tempura, and green onion. The recipe includes instructions to mix flour, eggs, soy sauce and other ingredients into a batter, then fry it in a mold with fillings until crisp before serving with sauces.
The document provides a recipe for takoyaki, which are Japanese octopus balls made from a wheat flour-based batter and cooked in a special mold. It originated in Osaka in 1935 and contains octopus, tempura, and green onion. The recipe includes instructions to mix flour, eggs, soy sauce and other ingredients into a batter, then fry it in a mold with fillings until crisp before serving with sauces.
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RECIPE : TAKOYAKI
Takoyaki or "octopus balls" is an appetiser or snack shaped like a Japanese ball made of the wheat flour-based batter and cooked in a special moulded oven. It is normally filled with octopus (tako), tempura (tenkasu), pickled ginger (beni shoga) and green onion.
Yaki derives from yaku, which is one of the cooking methods used in Japanese cuisine, meaning 'to fry or to grill,' and can be found in the names of other Japanese dishes such as okonomiyaki and ikayaki.
First in popularised in Osaka, Takoyaki was attributed to its discovery in 1935 by a
street vendor named Tomekichi Endo. Takoyaki was inspired by Akashiyaki, an egg- rich batter and octopus from the town of Akashi in Hyōgo Prefecture. Takoyaki was first popular in the Kansai region, then spread into the area of the Kantō and other areas of Japan. The yatai street food stalls are associated with Takoyaki, with many established takoyaki specialty restaurants, particularly in the region of Kansai. Today, Takoyaki is sold at shops like supermarkets and convenience stores, all 24-hour.
Now, will show how to make this delicious Takoyaki.
2) Takoyaki Sauce - Tomatoes Sauce - 1 kg (1 packet) - Sugar - 450 gram - Liquid Soy Sauce - 606 gram - Javanese sour water - 309 gram (water) + 1 tsbp javanese sour 3) Assorted seafood such as octopus, prawn, sausage, chicken fillet for fillings. 4) Bonito Flakes, seaweed and mayonnaise 5) Shredded carrot, cabbage and onion
How To Make: 1- Mix all the ingredient (1) and whisk until it smooth and filter it to make sure all the ingredient is really smooth. 2- After that, to make the takoyaki sauce, mix all the ingredient (2) in the pot. Let it simmer. Turn off the heat. Let it cool and filter it. 3- Then, the most important part, to fry the takoyaki. i) Heat a takoyaki mold and drizzle cooking oil in each hole. ii) Pour the batter into the hole in 3/4 full. iii) Place the octopus / squid / shrimp / fillament crab / sausage / eel core in each hole. iv) Sprinkle with onions and cabbage. v) Pour the batter again until it is about to overflow. vi) Turn the takoyaki ball until it forms a ball (the excess batter is stuffed into the mold hole). vii) Rotate and turn the takoyaki ball into a round shape. viii) Drizzle over time the cooking oil between the molds. ix) Continue until it looks crisp. Lift the takoyaki to the serving plate. x) Garnish with sauce, mayonnaise, seaweed n bonito flakes. xi) Put the takoyaki sauce on top.
