Takoyaki made with 99% hot spring water | The secret to bringing out the fluffiness and flavor of the soup stock
Osaka's soul food "Takoyaki".
The texture is crispy on the outside and soft on the inside, but the final result is greatly influenced by the "Water quality" It is.
In this article, we will introduce the water conditions suitable for takoyaki and the difference that can be made by using hot spring water 99.
The role of water used in takoyaki
-
The large amount of water used when melting the dough determines how well the flour melts and the texture.
-
An important element that brings out the flavor of the soup stock and creates a sense of unity with the ingredients
-
Depending on the type of water, whether it is “soft” or “hard” changes.
👉 In other words, the deliciousness of takoyaki changes depending on the water you choose.
Difference between soft water and hard water
-
Soft water (0~60mg/L)
→ The gluten is well formed and the dough is fluffy and soft.
→ Take advantage of the aroma of the soup stock and the flavor of the ingredients -
Hard water (more than 120mg/L)
→ It has a lot of calcium and magnesium, so the dough tends to become hard.
→ It does not go well with Japanese-style soup stock, and the taste may be unclear.
👉 This is the reason why Japan's ``konamon culture'' has been developed on the premise of soft water.
Features of takoyaki made with hot spring water 99
-
Super soft water with a hardness of 1.7 → The dough is soft and melty.
-
Naturally alkaline (pH9.5-9.9) → Bring out the flavor of flour and dashi
-
Does not harden even when cold → Stays delicious even in bento boxes and food stall style
-
Safe and additive-free → Safe for use by families and children
👉 If you actually try it, you will be surprised at how light it is when baked and how strong the flavor is.
Recommended ways to enjoy
-
home party: Baking with friends and family makes it fun
-
Those living overseas: The taste of Japanese takoyaki can be reproduced even in hard water areas
-
arrangement recipe: Great with cheese, mentaiko mayo, vegetarian dishes, etc.
Summary｜If you change the water, the takoyaki will also change
Takoyaki is a simple dish, so the difference in water used has a direct impact on taste and texture.
Onsensui 99 is the perfect ``konamon partner'' for those who want a fluffy and soft finish.
Why not try using water at your next takoyaki party?
