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 achieve that.
Ingredients of Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides
- Prepare 4 of tentacles Octopus (sashimi grade).
- Prepare 400 ml of ▲ Cake flour.
- Prepare 2 tbsp of ▲ Dashi soup stock (I recommend regular dashi stock or chicken soup stock. I use dashida.).
- Prepare 1200 ml of ▲ Water.
- Prepare 2 of ▲ Eggs.
- It's 200 ml of Tempura batter crumbs.
- It's 1 of Japanese leek.
Perfectly Round Takoyaki With Crisp Outsides and Creamy Insides instructions
- Combine the ▲ ingredients (until lumps are gone). Roughly chop the Japanese leek. Chop the octopus into 1-2 cm cubes..
- Add the Japanese leek and tempura batter crumbs to the batter from Step 1..
- Now, just grill..
- 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..
- Pour in plenty of batter!.
- Add the pieces of octopus. If they are too large, the batter will spill out of the griddle..
- Flip them over halfway and wait. Do not flip them over completely..
- Once they are perfectly round, they're done..
