{"id":43698,"date":"2017-05-28T22:48:58","date_gmt":"2017-05-29T02:48:58","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43698"},"modified":"2017-05-28T22:55:36","modified_gmt":"2017-05-29T02:55:36","slug":"king-mushroom-tako-yaki%e3%82%a8%e3%83%aa%e3%83%b3%e3%82%ae%e3%81%9f%e3%81%93%e7%84%bc%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43698&lang=en","title":{"rendered":"King Mushroom Tako-Yaki<br>\u30a8\u30ea\u30f3\u30ae\u305f\u3053\u713c\u304d"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43699 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/16-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/16-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/16-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>This is one of the things I bought in Japan and brought back to the U.S.<\/p>\n<p>Do you know what this is for?<\/p>\n<p>This is a Tako-Yaki pan.<\/p>\n<p>Tako-yaki is savory ball snack with octopus (tako in Japanese) pieces inside.<\/p>\n<p>I was thinking about buying a tako-yaki pan for a while, and this time I decided to finally get one.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43700 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/14-2.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>There are different types of tako-yaki pans, but I chose this one because this pan evenly heats up unlike the tabletop ones, and also that it works on the electric stove.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43701 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/15.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The pan comes with a brush and a pick.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-43702\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/11.jpg\" alt=\"\" width=\"254\" height=\"382\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-43703\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/12.jpg\" alt=\"\" width=\"254\" height=\"382\" \/><\/p>\n<p>I used king mushrooms instead of octopus, mostly because it&#8217;s hard to find fresh octopus in Minnesota but also because I do prefer the texture and taste of king mushrooms.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43704 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/17-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/17-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/17-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The other must-haves for my &#8220;tako&#8221;-yaki are scallion and red ginger.<\/p>\n<p>But you can basically add anything you like&#8230;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43705 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/19-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/19-2.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/19-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I was warned that the first batch typically sticks to the pan when the pan is brand new, and mine certainly did that&#8230;<\/p>\n<p>But I was somewhat successful at the second try.<\/p>\n<p>The only error made was that the heat was too high and the outside got a bit too dark.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43706 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/25.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>You can buy pre-made tako-yaki mix, but I decided to make my own batter, because I wanted to make mine vegan.<\/p>\n<p>Considering that I put it together without using any specific recipes, I think it turned out better than expected, but it definitely needs some improvement.<\/p>\n<p>I will list what I used to make this &#8220;tako&#8221;-yaki batter below, but it is a note for myself. Do not try this at home (lol).<\/p>\n<p>&#8220;Tako&#8221;-yaki batter: 325g tofu (microwaved for one minute); 1\/2 cup all-purpose flour (probably needs more next time); 2 tablespoons corn starch; 2 teaspoons baking powder (maybe a bit less next time), 1~2 cups? (not remember exactly how much) water with 1~2 tablespoons Shio-kombu soaked (removed), soy sauce, mirin<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43708 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/26.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is one of the things I bought in Japan and brought back to the U.S. Do you know what this is for? This is a Tako-Yaki pan. Tako-yaki is savory ball snack with octopus (tako in Japanese) pieces inside. I was thinking about buying a tako-yaki pan for a while, and this time I [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,20,28,29],"tags":[],"class_list":["post-43698","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43698"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43698\/revisions"}],"predecessor-version":[{"id":43717,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43698\/revisions\/43717"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}