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Takoyaki ｜ It's Miyasako! [Hiroyuki Miyasako]'s recipe transcription

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This is Miyasako! [Hiroyuki Miyasako]

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Ingredients

Your favorite takoyaki powder : 500g
water : 1600ml
egg : 5 pieces
Fresh cream : 100cc
It's Japanese style : Appropriate amount
Umami seasoning : as you like
Salad oil : Appropriate amount
Octopus : 250g
cabbage : 350g
Red pickled ginger : Appropriate amount
Tenkasu : Appropriate amount
Source : Appropriate amount
mayonnaise : Appropriate amount
Katsuobushi : Appropriate amount
Green laver : Appropriate amount

Time required

20minutes

Procedure

1) Make takoyaki liquid 01:23
Combine the takoyaki powder and eggs in a bowl and add water little by little to mix. Add fresh cream, soup stock, and umami seasoning and mix.
2) Bake 04:43
Set the hot plate to 250 degrees, add oil to the takoyaki machine, add the octopus, and pour the liquid throughout. Place chopped cabbage, pickled ginger and tenkasu on top. When the dough has hardened, use chopsticks to put the outer dough inside. When it is further baked, return only half of it, and then return it so that it becomes round while putting the protruding dough inside.
3) Finish 09:50
Complete with sauce, mayonnaise, dried bonito flakes and green laver.

Point

・ Because it contains fresh cream, add more water than indicated.
・ Add water little by little so as not to get lumpy.
・ Mix the liquid every time you put it in the takoyaki machine.
・ Since it contains soup stock and umami seasoning, you can eat it without adding sauce.
・ By adding cabbage, the dough becomes sweet.
・ Use chopsticks to prevent the hot plate from being damaged.
・ When pouring the liquid, it is better to add more to make a beautiful circle.
・ If it burns, lower the temperature to adjust.