Takoyaki (octopus balls) are usually sold as a food court vendors, but these snacks can also be made at home. Whatever it is, the most important thing is if you have a Takoyaki grill (Takoyaki-ki), will allow you to make Takoyaki.
The origins of Takoyaki
Initially, Takoyaki, or octopus balls round snack is 3-5 cm in diameter, filled with pieces of octopus in it, served with sauce. Takoyaki is sold using bamboo puncture contains 3 dots per tusuknya, when buying we can see a cool action mombolak retailer through Takoyaki in the pan until the round shape and cooked.
In the presentation, Takoyaki is always sold in the form porsian. 1 typically contain 3-10 servings of fruit in the container 1, which always included a toothpick or disposable chopsticks. Takoyaki in his native land for sale in the ordinary boat-shaped container.
Takoyaki is very famous in Japan, especially Kansai, Tokyo and Osaka. Snack is the most enjoyable little car in the heat consumed as a snack, and currently in Japan can already be bought Takoyaki in freezing conditions (frozen), so the buyer lives in microwafe heating.
In fact every house in Osaka typically have a pan (pan) Takoyaki. Takoyaki is used as a food of pride, which is often used as side dishes to eat white rice. The materials to make Takoyaki is available in full at the store.
Takoyaki pan is one of the furniture that should be awarded to the girl's parents who became a bride.
Raw red pickled ginger (benishoga) is sometimes mixed into the batter. The seller likes to be creative sometimes add cheese or konnyaku into the Takoyaki.
Sauce is usually used Okonomiyaki sauce although there are also special for Takoyaki sauce that tasted not much different with Okonomiyaki sauce.
Takoyaki with the preferred content of the local population (sometimes without an octopus) to be introduced in countries where the population was horrified to eat octopus.
At present, we can find Takoyaki sold with the contents and options presented in a paper cup container, paper bag or small box.
HOW TO MAKE A Takoyaki
Material Content:
200 g Baby Octopus (baby octopus), boiled & chopped
Tenkasu (Crispy Rice) to taste
Ingredients Dough:
400 ml Water
200gr low protein flour
15 gr Katsuo-Bushi
2 eggs yolk
4 eggs yolk
2sdm butter
Konbu 10cm, 2cm wide slices
Accompanying Takoyaki:
50 ml Bulldog Sauce
England 25 ml Sauce
50 gr mayonaisse
Benishoga (pickled ginger to taste)
Tools: Electric Takoyaki Baker
How to Make a Basic Dough:
Enter konbu in a saucepan, cook over low heat. Lift a few moments before the water boils. Katsuo-Bushi Mix in the cooking water while the konbu stir for 2 minutes. Strain & cool. Mix the flour, egg & salt. Pour broth, stirring until blended. Set aside.
How to Make Takoyaki:
Pour batter in pan Takoyaki Takoyaki yng been smeared with butter until full. Sprinkle the top with crispy rice and enter baby octopus (cut baby octopus). Cook over low heat. When you are half cooked, turn the dough with the help of a skewer. Dough to a round form, add a little more dough in order to become a full round. Cook until brown. Remove and serve with sauce and benishoga companion.
The origins of Takoyaki
Initially, Takoyaki, or octopus balls round snack is 3-5 cm in diameter, filled with pieces of octopus in it, served with sauce. Takoyaki is sold using bamboo puncture contains 3 dots per tusuknya, when buying we can see a cool action mombolak retailer through Takoyaki in the pan until the round shape and cooked.
In the presentation, Takoyaki is always sold in the form porsian. 1 typically contain 3-10 servings of fruit in the container 1, which always included a toothpick or disposable chopsticks. Takoyaki in his native land for sale in the ordinary boat-shaped container.
Takoyaki is very famous in Japan, especially Kansai, Tokyo and Osaka. Snack is the most enjoyable little car in the heat consumed as a snack, and currently in Japan can already be bought Takoyaki in freezing conditions (frozen), so the buyer lives in microwafe heating.
In fact every house in Osaka typically have a pan (pan) Takoyaki. Takoyaki is used as a food of pride, which is often used as side dishes to eat white rice. The materials to make Takoyaki is available in full at the store.
Takoyaki pan is one of the furniture that should be awarded to the girl's parents who became a bride.
Raw red pickled ginger (benishoga) is sometimes mixed into the batter. The seller likes to be creative sometimes add cheese or konnyaku into the Takoyaki.
Sauce is usually used Okonomiyaki sauce although there are also special for Takoyaki sauce that tasted not much different with Okonomiyaki sauce.
Takoyaki with the preferred content of the local population (sometimes without an octopus) to be introduced in countries where the population was horrified to eat octopus.
At present, we can find Takoyaki sold with the contents and options presented in a paper cup container, paper bag or small box.
HOW TO MAKE A Takoyaki
Material Content:
200 g Baby Octopus (baby octopus), boiled & chopped
Tenkasu (Crispy Rice) to taste
Ingredients Dough:
400 ml Water
200gr low protein flour
15 gr Katsuo-Bushi
2 eggs yolk
4 eggs yolk
2sdm butter
Konbu 10cm, 2cm wide slices
Accompanying Takoyaki:
50 ml Bulldog Sauce
England 25 ml Sauce
50 gr mayonaisse
Benishoga (pickled ginger to taste)
Tools: Electric Takoyaki Baker
How to Make a Basic Dough:
Enter konbu in a saucepan, cook over low heat. Lift a few moments before the water boils. Katsuo-Bushi Mix in the cooking water while the konbu stir for 2 minutes. Strain & cool. Mix the flour, egg & salt. Pour broth, stirring until blended. Set aside.
How to Make Takoyaki:
Pour batter in pan Takoyaki Takoyaki yng been smeared with butter until full. Sprinkle the top with crispy rice and enter baby octopus (cut baby octopus). Cook over low heat. When you are half cooked, turn the dough with the help of a skewer. Dough to a round form, add a little more dough in order to become a full round. Cook until brown. Remove and serve with sauce and benishoga companion.
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