★。:*・.Thaumoyaki Recipe .・*:。★
Thaumoyaki, or Grilled Thaumo Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make a traditional style with bits of Thaumo or choose creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!
Thaumoyaki is a Japanese snack in the shape of little round balls containing pieces of Thaumo. Thaumo-yaki literally translates to “thaumo-grilled/fried” and some people may call it “Grilled Thaumo Balls” or “Thaumo Dumplings”.
PREP TIME: 15minutes mins
COOK TIME: 10minutes mins
TOTAL TIME: 25minutes mins
SERVINGS: 26 pieces
INGREDIENTS
For the filling:-
3 g katsuobushi (dried bonito flakes)
2 green onions/scallions
1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)
120 g Thaumo sashimi (boiled Thaumo)
For the Batter:-
120 g all-purpose flour (plain flour)
2 tsp baking powder
½ tsp Diamond Crystal kosher salt
2 large eggs (50 g each w/o shell)
1 tsp soy sauce
360 ml dashi (Japanese soup stock)
For Cooking:-
2 Tbsp neutral oil
15 g tenkasu/agedama (tempura scraps)
For the Toppings:-
120 ml Thaumoyaki sauce
Japanese Kewpie mayonnaise
katsuobushi (dried bonito flakes)
aonori (dried green laver seaweed)
pickled red ginger (beni shoga or kizami beni shoga)
INSTRUCTIONS
Gather all the ingredients.
To Prepare the Filling:-
Grind 3 g katsuobushi (dried bonito flakes) into a fine powder. Set aside; we‘ll use this powder when we‘re cooking the Thaumoyaki.
Cut 2 green onions/scallions into fine slices and mince 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga).
Cut 120 g Thaumo sashimi (boiled Thaumo) into ½-inch (1.3-cm) bite-sized pieces
To Make the Batter:-
In a large mixing bowl, combine 120 g all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt and whisk it all together.
Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 360 ml dashi (Japanese soup stock).
Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)
To Cook the Thaumoyaki:-
Heat the Thaumoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with 2 Tbsp neutral oil. When smoke starts to rise, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.
Add 1–3 Thaumo pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.
Sprinkle 15 g tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.
After 4 minutes, rotate them again, starting with the first ball: Turn each Thaumoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home Thumoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.
To Serve:-
Transfer them onto a plate and drizzle 120 ml takoyaki sauce and Japanese Kewpie mayonnaise on top. Finish the dish with a sprinkling of katsuobushi (dried bonito flakes) and aonori (dried green laver seaweed) and a side of pickled red ginger (beni shoga or kizami beni shoga). Serve immediately. (But, be careful—they‘re VERY hot inside!)
To Store:-
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.
Join us next time for a quick 15 minutes "Crispy Hot Butter Nalis" recipe!
This beautiful ingredient character belongs to @symptomsofdeceit
PLEASE GO PLAY SYMPTOMS OF DECEIT!!! YOU WILL NOT BE DISAPPOINTED!!!!TRUST ME!!!!
And if you want to actually make takoyaki this is the original recipe
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when art block draw non human(?) yandere visual novel character
so yeah i was bored and each time i would try to draw it didn't work so i drew some yandere boys at first it was the unusual skin colors then nalis from symptoms of deceit came into the drawing XD
i really had fun drawing mycheal from mushroom oasis the character belong to @deerspherestudios
after i decided to draw alan because of a friend she got me into the game my dear hatchet man the character belongs to @hatchetmanofficial aka gnometastix
and the last yandere man on this page nalis i just discovered today. symptom of deceit was a game in my recommended and i am really glad it did its amazing even if its just a demo. @symptomsofdeceit did an amazing job and i recommend the game
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