Tsukiji Gindaco
Gindaco Takoyaki has come a long way from Japan to Singapore. This chain has more than 300 stalls in Japan alone and dishes out takoyaki ball, yakisoba and macha drinks to its patrons. Be prepared to wait, as there is always a indefinite queue is endless.
No one's cooking?
Staff busy making the batter.
Look at the heaps of tako at the right.
Never is there a second to lose.
Step 1: Batter is poured over the cast-iron grill
Step 2: The takoyaki are slowly flipped and kneed into ball shapes
Step 3: Takoyaki are fried till outer crust is golden brown.
Busy. Busy. Busy.
Gindaco Takoyaki Cooking 101
1. Dissolve flour and eggs in water or a broth-based soup until the mixture achieves a saucy consistency, apply heat to a special griddle using a dedicated cooking stove, and fill this griddle to the brim with the prepared batter.
2. Place bite-sized pieces of diced octopus in the center of each ball together with red pickled ginger, tenkasu, dried shrimp, and green onions and wait for the underside surface to form a thin membranous layer as the ball continues to cook before taking a specially designed skewer to flip the balls over.
3. Repeat this process several times to form a spherical shape. After the balls have been grilled a lovely golden brown color, such that they emit a pleasant aroma.
4. Pour some sauce on top and complete your masterpiece by adding mayonnaise and topping with shaved dried bonito and aonori seasoning according to your taste
Taken from Gindaco
Perfect Takoyaki
Lots of ingredients within.
Each ball is beautifully coated with okonomiyaki sauce & sprinkled with Katsuobushi flakes.
Once you had one, you just cannot stop.
I think by now you would be salivating in from of your monitor, so I will cut to the chase. Gindaco Takoyaki is good, damn good, the best. There is only one flavour for Singaporean to choose, unlike the many choices in Japan.
The takoyaki is crispy and fried till golden brown. I couldn't bear to even eat one, even after photographing it for a long time. Upon biting it, the balls burst of flavours of the tako, leeks and pickled ginger. The aroma immediately brush pass your nose with a savory and refreshing tingle. The interior is still slightly moist with the batter and a good portion of tako, which is fresh and chewy. The okonomiyaki sauce is just right, not overpowering and bonito flakes were slightly enough.
Japanese Maccha
The Japanese Maccha is really very thick. One small sip is all you need to get the smack on the face with the green tea rush. Good way to detoxify all those oily grease from the takoyaki. However, their Japanese Maccha is pure green tea maccha with not even a hint of sugar. Thus those who can't bear to drink tea without any sugar, may want to try another drink like their Maccha Float (Maccha with soft serve).
All gone...
In case you are wondering why the boat container. Every thing has a purpose. The boat containers are made of Russian white pines which absorbs excess oil to prevent soggy takoyaki balls. There are even holes round the container to prevent condensation to cause mushy balls.
I must say that Gindaco really hits the bell. Its by far the best and most authentic version of the takoyaki I've tried thus far. No need for any other flavor and marketing gimmick. If you are good at one thing, be very good at that and word will travel. I will definitely welcome Gindaco empire with open arms.Never eat Takopachi again with big boss (Gindaco) around town.
Tsukiji Gindaco
2 Orchard Turn
#B4-64/65 ION Orchard
Singapore 238801
Tel: 6509 9038
☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
专属天使の悪戯なKiss m(~_~)m
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