How to Make Crisp Golden Takoyaki (Part 3)

This is part 3 of  Takoyaki Tutorial

(How to Turn Takoyaki into Crisp-Shelled Balls)

戻る(Back: How to Make Crisp Golden Takoyaki Part 2)

1.  Use picks to divide semi-cooked batter on the plate between the holes.  Push batter edges over the hole.

2.  Gently turn each takoyaki into a ball by getting the picks between plate and ball and using a lifting-flicking-rolling motion.

 3.  Repeat steps 1-2 for each takoyaki.  

4.  Go over the plate again incorporating any loose bits into the balls, turning the balls again.

5.  When all your takoyaki are ball-shaped, pour a drizzle of oil onto the hotplate in-between the takoyaki - enough that the oil goes into the holes under the takoyaki.  This makes the surface of the takoyaki crispy as they actually fry in the oil.  Keep turning balls until they are crispy and golden.

6.  Serve immediately topped with Takoyaki Sauce and things such as: Japanese Mayonnaise, Ao-nori, Katsuo-bushi and Ao-negi (Finely sliced green shallots)

初めClick here for: Ingredients (Part 1)

戻るHow to Make Crisp Golden Takoyaki (Part 2))

Gindaco Takoyaki

My son is crazy about Takoyaki, like I'm crazy about Cream Puffs.

Takoyaki are crisp-shelled balls of hot dashi-flavoured goo with a little piece of octopus in the middle, 

a relative of okonomiyaki and monjayaki.

(Click here for a step-by-step Takoyaki tutorial)

Gindaco is one of his favorites.  Gindaco Takoyaki can be found all over Japan (and now Singapore).  I heard that it's Japan's most popular takoyaki chain, and well deserved too, their delicious takoyaki have especially crisp shells.  

Here's the local Gindaco. 

Here's a Gindaco takoyaki tutorial: (笑)

 

 Served in a wooden boat, topped with ao-nori and katsuo-bushi, mayonnaise on the side and giant toothpicks to eat them with. 

 Inside a Gindako Takoyaki ball:

NEXT POST: How to Make Takoyaki step-by-step tutorial

This post was featured in Dining in Japan, on Japingu