Takoyaki originated in Osaka, Japan, the original name "takoyaki", its history dates back to the Taisho era, the founder of the famous Japanese gourmet - Mr. Endo Ruyoshi, known as the skin crispy meat tender, It is characterized by crispy skin and tender meat, and is so tasty and inexpensive that it has become a household name in Japan as a national snack. Octopus dumplings early and then popular in various regions of Southeast Asia, becoming one of the emerging food in the region. Octopus small balls of ingredients are mainly octopus, octopus powder, fish powder, fish, Chai fish flakes, seaweed, etc. 1998-2002, mainland China's outstanding enterprises such as Kang Jian Food Company to the introduction of octopus small balls of the project on the mainland, in keeping with the original traditional recipe process, the development of a variety of new flavors of the balls, such as shrimp balls balls, crab balls, sardine balls, abalone balls, and so on.
Octopus small balls of food in China quietly popular. The main production production equipment is the grill, three or two flat plate dug 84 or 56 round ball hole hole, grill hot oil, Ruth brand octopus powder paste through the exquisite funnel leakage to the small hole hole, 100 seconds on the good, and then add cut vegetables, dehydrated spring shrimp, octopus, turn over and then add octopus powder paste, a moment of time, into a round ball shape, the size of the ball is like ping-pong balls, diameter of 3.8cm, golden and delicate, a box of 3 -5, 3-5 dollars, sprinkled with salad dressing and a little bit of pandering seaweed powder and fish sauce powder, and according to their own favorites with a little seafood sauce, sweet sauce, wasabi sauce, etc., a bamboo skewer, inserted one to eat one. It's really delicious! Popularity index 100%. The cost of takoyaki is about 0.1-0.2 yuan.
Original takoyaki
No sauce at all, or just soy sauce. Recently, it's also been made with ponzu vinegar and coarse salt for quick meals.
Sauce takoyaki
Spreading sauce on the surface of takoyaki has become popular in recent years.
Soy sauce takoyaki
Soy sauce is coated on the surface of takoyaki, which is popular in the Nagoya area.
Akashi yaki (tamago yaki)
Eggs make up a high percentage of the yaki. It is more common from the southern part of Hyogo Prefecture to the area around Osaka City. In Akashi City, it is called "Tamago-yaki" instead of "Akashi-yaki.
Squid Yaki
This is the most popular flour dish of Kansai origin in Osaka. Squid is added to the flour and cooked, then coated with a sweet and salty sauce and eaten
First, the taste is fresh and delicious. The octopus dumplings are freshly made and made from a variety of delicious ingredients, and the taste of the pure octopus dumplings is so appealing that you won't get tired of eating them.
Second, the flavor continues to innovate, changes, the formation of many series, consumers choose a wide range. There are now a variety of new flavors of pills, such as shrimp balls, crab pills, sardine pills, abalone pills and so on.
Third, less investment, low risk, quick results, investment of about three thousand dollars, you can do stores, do stall car, very suitable for personal entrepreneurship.
Method I:
1. Fishery Treasure brand dehydrated octopus grains rehydrated method: the first octopus grains with octopus grains 5 times 45 degrees of warm water soaked for 12 hours, pick up the octopus grains with a small amount of Fishery Treasure brand seafood king, marinade powder, octopus water can be used when the water to join the octopus syrup, the taste is better.
2. octopus ball powder blending method: 2KG octopus powder plus 3KG of water plus 8 to 10 eggs blender mix well
3. vegetables: cucumber 1 kg + celery 1 kg + cabbage 2 kg + onion 1 kg with a mixer chopped evenly
4. octopus ball production process:
a, the first hot stove, the stove temperature to 180 degrees (note that with the) A small amount of pulp)
b, into the oil 7 minutes (note: with a small amount of pulp drops in the oil to boil can be) add pulp to full
c, add octopus about two into the vegetables and then turn over
d, all turn over after brushing the oil and frying to a golden brown that is good
f, the first brush Fisherman's Bounty brand barbecue sweet syrup, salad syrup, and then add fishmeal, or wasabi flour that is to be used and enjoyed
Method two:< /p>
(1) Put all the batter ingredients into a bowl and mix well, you can also use commercially available takoyaki powder instead, just add water and egg and mix well (150g takoyaki powder, 2 and 1/4 cups of water, 1 egg can be used as a ratio of 30 takoyaki).
(2) Heat the grill model and apply a thin layer of oil with a brush, then pour the batter into the round holes of the model about 3/4 full, then fill the filling ingredients one by one with the batter, and then pour a little more batter to cover the ingredients. The batter that is poured into the mold first will expand and overflow first, so it is important to keep an eye on the expansion of the batter, and use a bamboo skewer to push any overflow back into the hole first.
(3) When the batter separates from the model, use a bamboo skewer to make a circle around the edge of the takoyaki, then flip it 180 degrees (Picture 3) and continue grilling the other side.
(4) When the whole takoyaki expands to a round shape, continue to use the bamboo skewer to turn it over a few times and grill it until it is fully cooked. Spread with udon vinegar or mayonnaise, and sprinkle with slices of sardines and green seaweed powder.