たこ焼きを作ろう #shorts

たこ焼きを作ろう #shorts

Sometimes, making takoyaki at home can be an enjoyable experience. Until you get used to it, keeping the heat low is the key to success. Flour and water — and of course, you can use dashi — should be mixed thoroughly. Add tenkasu (crispy tempura bits) and curry powder, and mix. Chop beni shoga (pickled ginger) and octopus legs into pieces — as many as there are holes in the pan. Any leftover pieces are mine. Carefully oil the pan, making sure to coat it all the way around — that’s the safest way. Pour in the batter, about halfway full. Then drop in the pieces of octopus. Sprinkle the pickled ginger and scatter the tenkasu. Lightly turn them over, then pour in the remaining batter and start shaping them properly. Begin by pushing the overflowing batter back into the molds. The misshapen pieces at first will gradually puff up as they cook. Eventually, they will become perfectly round. But there’s one thing you should keep in mind. Always remember that you’re just an amateur. Then, brush on the sauce. Let’s eat! Delicious! After all, takoyaki is something you should enjoy at home too. If you cook it slowly, you’re sure to make it well. As for the fillings, anything other than octopus works just fine. Try making takoyaki at home!

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家でたこ焼きを作るのは割とハードルが高いと思われがちだがそんな事はまったくない、ぜひ大いに楽しんでほしい。

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