Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Takoyaki (Octopus Balls)
Osaka's molten street snack — a thin dashi batter turned in a dimpled pan around a chunk of octopus, sauced, mayo'd and crowned with dancing bonito.
Source
Recette de Osaka street vendors · 🏺 Traditionnel
Osaka · Kansai / 大阪発祥 — Takoyaki is a wheat-batter ball snack with a piece of octopus at its heart, cooked in a special molded pan. It originated in Osaka in the mid-1930s and is an icon of the city's street-food culture.
Watch it being made · 3 videos
⏱ 40 min🍽 4 portions🔥 330 kcal🇯🇵 Japon
PescétarienSans produits laitiers
Étapes
Whisk the flour, egg and dashi into a thin, pourable batter — much looser than a pancake mix.
Heat and oil a takoyaki pan well, then fill each hollow with batter and drop in octopus, tenkasu, ginger and scallion.
As the edges set, run a pick between the balls and turn each one a quarter-turn, tucking the runny batter underneath.
Keep turning until each ball is round, browned and crisp outside but still molten within.
Pile onto a plate, brush with takoyaki sauce, zigzag mayo over the top, and finish with aonori and bonito flakes.
💡 Astuces
- Oil the pan generously and get it properly hot before the batter goes in, or the balls will stick and tear.
- A thin batter and constant turning are what make them round outside and creamy inside.
- Two bamboo picks give you more control than one when spinning the balls.
Vous aimerez aussi
Partager cette recette
Vous l'avez préparé ? Partagez une photo dans la Vitrine.
Partagez votre création →