Takoyaki Flour [Powder KYOMARU]
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Takoyaki Flour [Powder KYOMARU]
Content: 300g
Ingredients: Wheat flour (manufactured in Japan), flavor seasoning, non-genetically modified cornstarch, dried egg white powder/seasoning (amino acids, etc.), polysaccharides thickener, baking powder (contains wheat, egg, and mackerel).
Shelf life: Indicated on the side of the box. Storage method: Store at room temperature away from direct sunlight.
The secret recipe of the founder of Kyo Tako, which gained nationwide popularity, has been revived. Kyo Tako, established in Kyoto, is a renowned Kyoto-style takoyaki restaurant that has flourished with 200 stores in the Kanto region and other parts of Japan. The founder's secret recipe has been brought back in Kyoto, the birthplace of Kyo Tako. We employ the finest domestic flour and faithfully replicate the original recipe from the restaurant's inception, incorporating Kyoto's food culture, including dashi (Japanese soup stock). The "fluffy and tender" taste is truly exquisite an authentic representation of Kyoto-style takoyaki. We hope you'll give it a try.
How to Make Takoyaki
- Mix 300g of flour with 1.2 liters of water and 4 eggs (medium size x 4 or large size x 3) in that order in a bowl using a whisk. Stir for about 1 minute after the flour loses its consistency.
- Heat a takoyaki cooker or griddle with oil before pouring the batter. Pour the batter into the heated pan.
- Add desired ingredients: Tenkasu, green onion, fresh ginger, dried sakura shrimps. When the batter slightly sets, lower the heat and add the octopus.
- Once the batter begins to firm up, flip the takoyaki using a bamboo skewer. Repeat this step as needed until the takoyaki reaches desired consistency.
Nutrition Facts (per 100g)
Energy: 347kcal | Protein: 9.8g | Fat: 1.2g | Carbohydrate: 74.2g | Salt Equivalent: 2.01g
Products are shipped from Fuji Housing Co.
