[clip begins] 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!
To pre-empt the inevitable questions, here's the pan from this episode.
Fun fact:
This pan looks like a unitasker but isn't. You can make Scandinavian รฆbleskiver (think of pancakes in lollipop form minus the stick and sometimes fruit filling) in time for the holidays when they are traditionally served.
My favorite street food in the whole world.
Guess I'm buying a takoyaki pan tonight.
Me at 2:45: I don't know what takoyaki are, but he's sure butchered this one.
Me at 3:00: What type of sorcery just happened?
More like, "Takoyaki from Every Anime Ever"
He had the same reaction to that clip as I did ("holy jesus calm down")
some poor family is going to see that clip of Kill la Kill and get a wrong impression of the show...
I fucking love cooking with octopus.
I also just love it in general. This recipe made me happy.
While I adore that he did Kill la Kill, how could he NOT do the mystery meat croquettes?!
obligatory HIROYUKI SAWANO DROP