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Takoyaki Talk (γŸγ“η„Όγ): How to make original takoyaki?

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    (originally posted by tako lover)

    I have chances to visit Osaka at least once a month, and of course

    Takoyaki is always my favorite menu. So, recently I start the idea to

    make it at my home and finding some information. Then, I found your

    site. I wanna say that good job on your site it's cool and finally I can

    find somebody to ask about Takoyaki.

    So, here it is, I guess the best Takoyaki would be in Osaka. Now I have

    all the equipment required. I try to make it several times, but the problem

    is I can never make the batter just like the original so the stickness or

    the way to flip are not like when I taste and see in Osaka (I have to flip it

    slowly but I saw it can be done very quick and it is soft and a bit sticky

    when I taste it). Is it the flour or something to add in the batter or

    else. . I heard that Okonomiyaki was added the Yama Imo to make it

    more sticky and taste good, is it the one? It would be your most kind to

    help me find out this.

    DOOZOYOROSHIKU ONEGAISHIMASU
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      CommentAuthorbarron
    • CommentTimeMay 1st 2009
     
    Here is a batter recipe that we used last time, and it was really good!

    Portion: 16x3 (you can make 3 batches of 16 takoyaki)

    Batter:
    Eggs: 2
    Cake Flour: 1.5 cups
    Dashi (Japanese soup stock): 4 cups
    Japanese yam powder (or ground Japanese yam): 1 package or 1/4 cup of ground yam
    Salt: 1.5 tea spoon

    You can make the Dashi broth from dashi powder or bonito flakes. Make sure the dashi is cool, then mix with the rest of the ingredients. Then you can strain it so it is smooth. You can omit the Yam powder, but the Yam makes it creamier.

    Hope this helps!
  3.  
    (originally posted by TakoJo)

    Hi, i want to know if there is anything else you can use instead of yam?

    Also, for the dashi I soaked and boiled kelp, it works quite well.

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