takoyaki smoked beef

[Kitty]

have a good snack!

For the Takoyaki Batter:​

• 1 cup all-purpose flour
• 1 1/2 cups dashi (Japanese soup stock) or water
• 2 large eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon soy sauce
• A pinch of salt

For the Filling:​

• 6 oz smoked beef, diced into small cubes
• 2 green onions, finely chopped
• 1/4 cup pickled ginger, finely chopped (optional)
• 1/4 cup shredded cheese (optional, but adds a nice touch)

For Cooking:​

• Takoyaki pan (or you can use a regular pan with rounded molds)
• Oil for greasing the pan

For Toppings:​

• Takoyaki sauce (or a mix of Worcestershire sauce and soy sauce)
• Japanese mayonnaise
• Aonori (dried seaweed flakes)
• Katsuobushi (dried bonito flakes)
• Extra green onions, chopped

Instructions:​

1. Prepare the Batter:
   • In a large bowl, whisk together the flour, dashi (or water), eggs, baking powder, soy sauce, and a pinch of salt until smooth.
2. Prepare the Filling:
   • Dice the smoked beef into small cubes.
   • Chop the green onions and pickled ginger (if using).
   • Optionally, shred some cheese if you’re using it.
3. Preheat the Takoyaki Pan:
   • Heat the takoyaki pan over medium heat.
   • Lightly oil each cavity using a brush or paper towel.
4. Cook the Takoyaki:
   • Pour the batter into each cavity of the pan, filling them almost to the top.
   • Drop a few pieces of smoked beef, green onions, pickled ginger, and cheese (if using) into each cavity.
   • Allow the batter to cook for about 1-2 minutes until the edges start to set.
5. Turn the Takoyaki:
   • Use a skewer or chopsticks to turn the takoyaki balls. Start by inserting the skewer into the batter and rotating it to form a ball shape. It’s a bit of a technique, so don’t worry if they’re not perfect spheres at first.
   • Continue cooking and turning the balls until they are golden brown and cooked through, about 5-7 minutes total.
6. Serve:
   • Remove the takoyaki balls from the pan and place them on a serving plate.
   • Drizzle with takoyaki sauce and Japanese mayonnaise.
   • Sprinkle with aonori and katsuobushi.
   • Garnish with extra chopped green onions if desired.

Enjoy your smoked beef takoyaki! They make a great snack or appetizer with a unique twist on the classic recipe.

 

[TinkerBell]

Combining smoked beef with that rich takoyaki batter sounds like a flavor explosion. Love the idea of adding cheese for an extra. Have you tried experimenting with any other fillings or toppings?

 

[lomiloml]

have a good snack!
View attachment 5966

For the Takoyaki Batter:​

• 1 cup all-purpose flour
• 1 1/2 cups dashi (Japanese soup stock) or water
• 2 large eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon soy sauce
• A pinch of salt

For the Filling:​

• 6 oz smoked beef, diced into small cubes
• 2 green onions, finely chopped
• 1/4 cup pickled ginger, finely chopped (optional)
• 1/4 cup shredded cheese (optional, but adds a nice touch)

For Cooking:​

• Takoyaki pan (or you can use a regular pan with rounded molds)
• Oil for greasing the pan

For Toppings:​

• Takoyaki sauce (or a mix of Worcestershire sauce and soy sauce)
• Japanese mayonnaise
• Aonori (dried seaweed flakes)
• Katsuobushi (dried bonito flakes)
• Extra green onions, chopped

Instructions:​

1. Prepare the Batter:
   • In a large bowl, whisk together the flour, dashi (or water), eggs, baking powder, soy sauce, and a pinch of salt until smooth.
2. Prepare the Filling:
   • Dice the smoked beef into small cubes.
   • Chop the green onions and pickled ginger (if using).
   • Optionally, shred some cheese if you’re using it.
3. Preheat the Takoyaki Pan:
   • Heat the takoyaki pan over medium heat.
   • Lightly oil each cavity using a brush or paper towel.
4. Cook the Takoyaki:
   • Pour the batter into each cavity of the pan, filling them almost to the top.
   • Drop a few pieces of smoked beef, green onions, pickled ginger, and cheese (if using) into each cavity.
   • Allow the batter to cook for about 1-2 minutes until the edges start to set.
5. Turn the Takoyaki:
   • Use a skewer or chopsticks to turn the takoyaki balls. Start by inserting the skewer into the batter and rotating it to form a ball shape. It’s a bit of a technique, so don’t worry if they’re not perfect spheres at first.
   • Continue cooking and turning the balls until they are golden brown and cooked through, about 5-7 minutes total.
6. Serve:
   • Remove the takoyaki balls from the pan and place them on a serving plate.
   • Drizzle with takoyaki sauce and Japanese mayonnaise.
   • Sprinkle with aonori and katsuobushi.
   • Garnish with extra chopped green onions if desired.

Enjoy your smoked beef takoyaki! They make a great snack or appetizer with a unique twist on the classic recipe.

Takoyaki Smoked Beef looks incredibly tasty! I love how you've combined classic takoyaki with smoky beef for a unique twist. It must be so flavorful and fun to eat. I can't wait to try making this and share it with friends!