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This recipe shows how to make delicious, authentic Japanese Takoyaki (octopus balls) at home. It includes a clever tip for using potato chips as a substitute for tenkasu (tempura scraps) and even demonstrates a microwave-friendly method for those without a special takoyaki pan. The result is a crispy exterior with a soft, savory interior, just like the popular street food.
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Prepare the batter by mixing flour, dashi powder, water, and eggs, then let it rest. Prepare all fillings and the sauce. → Heat and oil a takoyaki pan, pour in the batter, and add fillings like octopus, crushed potato chips, and scallions. → Cook until the bottom is set, then use a skewer to skillfully turn the balls, tucking in the edges to form spheres. → Continue turning until the takoyaki are round, golden brown, and crispy on the outside. → Serve hot, topped with homemade takoyaki sauce and a sprinkle of Aonori seaweed.
Prepare the batter by mixing flour, dashi powder, water, and eggs, then let it rest. Prepare all fillings and the sauce. → Heat and oil a takoyaki pan, pour in the batter, and add fillings like octopus, crushed potato chips, and scallions. → Cook until the bottom is set, then use a skewer to skillfully turn the balls, tucking in the edges to form spheres. → Continue turning until the takoyaki are round, golden brown, and crispy on the outside. → Serve hot, topped with homemade takoyaki sauce and a sprinkle of Aonori seaweed.
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If you don't have Tenkasu (tempura scraps), crushed potato chips are an excellent substitute to add flavor and texture.
For those without a takoyaki pan, a microwave and a regular frying pan can be used as an alternative method to create a similar dish.
Dashi powder is recommended for an authentic umami flavor, but other broths like chicken stock can be used instead.
The key to perfectly round takoyaki is to quickly tuck the overflowing batter into the ball as you make the first turn.
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