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Holy Jesus, Mako! Relax! Hey what's up guys, welcome back to Binging with Babish
where this week, thanks to a sponsorship from Crunchyroll, we are returning once
again to the world of anime. In this case the Osaka Street food specialty: takoyaki.
A recipe that calls for octopus, a toy that I've never played with before. So,
we've got some plain cooked octopus, this is one of many specialty items you will
need to get from a Japanese specialty grocery, and we're cutting that into a
nice little bite-sized wedges... Making sure each piece is still has some suckers. Now,
if octopus is not your bag there is a whole world of potential toppings for
takoyaki just here I have some chilled baby shrimp, sweet corn, kimchi, and
edamame. You could also theoretically put cheese or tofu or whatever you want in
there. Now you can buy pre-mixed takoyaki flour, but let's try making our own.
We're starting with 120 grams of all-purpose flour to which we're going
to add 2 teaspoons of baking powder and 1/2 of 1 teaspoon of table salt. We're
just gonna whisk together all the dry ingredients before making things liquidous ...
Is that a word? Should be. Into the flour mixture goes to large eggs, maybe a
tablespoon of low-sodium soy sauce, and 1 and 1/2 cups of dashi broth. This too
will be available at the Japanese specialty grocery. We're whisking this
until just combined just like a pancake or waffle batter we don't want to over
whisk so the end result becomes light and fluffy. We're then placing that into
a spouted container like this for easy pouring action and then no matter what
your primary filling is you need these secondary fillings: some bonito flake
that we have powdered into a fine powder, roughly chopped red pickled ginger,
thinly sliced scallions, and tenkasu which are crunchy little deep fried
tempura scraps then. There's really no way around this, you need a takoyaki pan.
These are available on Amazon for like 15 bucks and now with all of our Meads
and all their respective plus, that's how the french-language works right? We can
begin heating our takoyaki pan over medium heat drizzle allanne using a
paper towel to sort of spread it around make sure that it is evenly coating our
cooking surface. We're then just pouring a little bit into one of the cavities
and if it starts sizzling then we're ready to go. Fill every cavity just about
full if you go over it, that's okay. As you will see that is
would be mechanics by which takoyaki are made. Once we've got every hole filled
we're going to drop in our primary fillings and I'm gonna do four of each
and I'm gonna do some octopus, some baby shrimp, some sweet corn and some edamame, and
then over the entire affair we are sprinkling bonito dust, red pickled
ginger, scallions, and tenkasu scraps. Then using a pair of chopsticks we're gonna
try to get under and rotate each takoyaki about 90 degrees, this way we
can pour in a little bit of supplemental batter to help them form better spears, I
mean spheres. So, we're gonna pour a little tiny bit of extra batter into the
opening on the side of the sphere and then we're gonna try to flip the whole
thing over tucking all the scraps and extra bits underneath as we turn it. At
this point it might be freaking out because they look like a bit of a
disaster but this is a normal and natural part of the takoyaki lifecycle
and as you continue to turn and tuck and turn and tuck prepare to be delighted as
your takoyaki take shape. You can tell that they're done when they are golden,
brown, and crisp all over and they rotate freely like a trackball computer mouse
from the 90s.... remember those things? No? Well they were a thing, briefly. Once
we've got these guys all situated on a plate it's time to get them dressed for
dinner. We're starting with dabs of okonomiyaki sauce which I bought but if
you want to see how to make it go check out the okonomiyaki episode of Binging
with Babish and then we've got some Japanese mayo which is a little bit
thinner and sweeter than American mayo, some bonito fish flake doing its cool
little dance there, a light sprinkling of Aonori which is dried seaweed powder
and an optional smattering of scallions and while these guys are a little rough
around the edges I gotta say they taste really, really good. The outside shell is
thin and crisp and the interior batter is light and fluffy and the fillings are
super flavorful, the okonomiyaki sauce is rich and saucy, and the mayo is creamy
and tangy.... I mean what else in this world do you need? A member of the clean plate
Club for groups and one of many good reasons to visit in Osaka...
just keep an eye out for dudes with money guns.
Hey guys so I just wanted to thank Crunchyroll for making this episode
possible, if you haven't already go to crunchyroll.com/babish for a 30
day free trial. Their biggest shows with new seasons
available now include: "Sword Art Online," "Fairytale," and "That Time I Got Reincarnated as Slime."
Crunchyroll offers unlimited anime
professionally subtitled available on all your devices. Go check them out!