Takoyaki was one of the best bites I had while in Japan. Now let's make it at home! Download Vetted for free with my link: [ Ссылка ]

FULL RECIPE AND PROCESS: [ Ссылка ]

☕Like this content and want to show support? Buy me a "coffee" here: [ Ссылка ]
📸INSTAGRAM: [ Ссылка ]

🔪MY GEAR:
TAKOYAKI PAN: [ Ссылка ]
DASHI POWDER: [ Ссылка ]
DRIED BONITO FLAKES: [ Ссылка ]
BOOS BLOCK CUTTING BOARD: [ Ссылка ]
10" Chef's Knife: [ Ссылка ]
8qt STOCK POT: [ Ссылка ]
ESCALI DIGITAL SCALE: [ Ссылка ]
IMMERSION BLENDER: [ Ссылка ]
MSG: [ Ссылка ]

** As an Amazon Associate I earn from qualifying purchases **

-- INGREDIENTS --

TAKOYAKI BATTER
325g or 1 1/3c water
10g or 3tsp dashi powder
7g or 1 1/2tsp baking powder
2 eggs
160g or 1 1/4c ap flour

FILLING
1/2c Pickled ginger, chopped (look for the matchsticks, not the flat, thin sushi kind)
1 bunch scallions, thinly sliced
Dried bonito flakes, chopped
Fried seaweed
Octopus (sub: shrimp, veggies, ham, or anything else you like)

KEWPIE MAYO
1 egg
75g or 1/3c rice vinegar
5g or 1.5tsp salt
5g or 1 1/4tsp granulated sugar
1-2g or 1/2tsp msg
325g or 1 1/2c neutral oil (canola etc)

JAPANESE BBQ SAUCE
50g or 3Tbsp oyster sauce
50g or 2.5Tbsp molasses
5g or 1tsp rice vinegar
50g or 3Tbsp ketchup
5g or about 1Tbsp grated ginger
1g or 1/2tsp garlic powder
1g or 1/2tsp onion powder
20g or 1 1/2Tbsp water
10g or 2tsp soy sauce
50g or 4Tbsp worcestershire sauce



CHAPTERS:
0:00 Intro
0:56 Prepping the octo pus
1:31 Making the sauces
3:58 Takoyaki batter and pulling the octopus
5:06 Vetted (ad)
6:08 Cutting the octopus and prepping filling
7:40 Cooking the takoyaki
11:02 Plate up and garnish
11:50 Let’s eat this thing

#takoyaki #octopusballs

🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: [ Ссылка ]

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

свернуть