'Food PH Live Takoyaki is a round, fried Japanese street food filled with pieces of grilled octopus. Takoyaki balls are made from a batter of wheat flour and dashi stock, and cooked in a custom cast-iron pan that gives them their signature shape. Each ball contains a piece or two of cooked octopus, crunchy tempura scraps (tenkasu), green onions, and beni shoga (pickled red ginger). Traditional takoyaki are served either on a skewer or piled into a takeaway container, with various toppings and garnishes, including aonori (dried, powdered seaweeds ) katsuobushi (dried bonito flakes), Japanese mayonnaise, and a salty-sweet takoyaki sauce. There are many different variations of takoyaki, and a variety of ingredients are used to make them. It\'s a little extreme to say this, but as long as there\'s octopus in it, it can actually be considered takoyaki. That said, in this recipe, we\'d like to introduce some classic takoyaki ingredients. Batter ・200g of soft wheat flour ・3 eggs ・20ml of milk *Adding milk gives the takoyaki more of a mellow taste. ・600ml of water or dashi (broth) Approx. 160g of octopus (chunks) 2 sticks of green onions (finely chopped) 30g of tenkasu (bits of deep-fried dough) Dried seaweed Shoga (pickled red ginger) Takoyaki (or regular) sauce Mayonnaise Salad oil Katsuobushi (sliced dried bonito) Video shot at Indanganese Takoyaki located in Damosa, Lanang, Davao City, Philippines Let’s explore different food cuisine in the Philippines
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