I am Japanese. It is very close to Takoyaki that can be eaten in Japan. The preparation of the octopus is difficult, but his work is very polite. Enjoy your Takoyaki life! I use a translator, I'm sorry if it is strange English (•́ι_•̀*)
Must have lots of trials, error and practice before such perfection. Appreciate his proper ways of preparing (soak & massage) and seasoning in soup broth before frying. How quickly he flips and tosses the balls around to ensure even cooking really shows his amazing skills, greatly respected. Purely oriental expert cooking, much appreciated.
I think most of street food vendors in india are overwhelmed by customers thats why it is sometime not manageable to clean everytime the mess,but still people try their best for hygiene in street foor
Price is a little higher now but definitely not NYC price! The inflation of ingredients and importing problems have drastically affected food and final menu costs here in NYC. I really hope it goes back down and the shipping container import/export problems will be fixed!
@@karlsballs the effort and work you put in is outstanding!! I’ve always tried to support small businesses, especially during these COVID days. Do what you have to do to survive, bro
@@galagoz7401 No soap in the water. That is water coming out of the body of the octopus that looks like foam. The weight and strength of my arm pushes and kneads the octopus in the bowl. It was a one hour massage with constant rinsing with cold water to prevent "warm hand"s heating/cooking the octopus.
They are very great! Just make sure you get a good sharpening whetstone to maintain the edge of the circular blade. I sharpen the blade for at least 20 minutes to make sure it cuts quickly. With a good maintained machine you can save a lot of time. Thank you for watching the video!
Thank you for another amazing video! I gotta say I also love how you have no commentary, because it feels like i'm there, and can enjoy the prep and results.
Really love that not only is the business Karl's Balls but the images of the takoyaki have 'his balls' captioned at the top of it. With a nice thumbs up photo to the side. Hats off to this man's humor, he knows how to get customers. Plus he cooks damn well to boot.
I don't take myself seriously, but the cooking I take 1000% seriously. Plus Osaka Comedy is so so funny and a centerpoint of my team when we cook outside. And thank you for watching the video, I hope you enjoyed it! --Karl.
@@karlsballs Maybe next time I visit Osaka I'll be able to grab some balls! Much respect to you and your team, from an Okinawan/Puerto Rican living in America. Weird is the way to go. 🤟
@@Vaxieon If you decide to go to Osaka, I have many stores I can recommend. I hope to see more takoyaki in USA as there are only a handful in the 50 states and the ingredient cost is very high along with learning curve to cook professionally. One can only dream....I hope I will be around long enough to see it!
awal" menjual takoyaki saya mengolah gurita fresh sendiri seperti ini..berusaha se autentik mungkin dengan cara mengolah gurita nya tapi sekarang saya menggunakan gurita yg sudah d proses di pabrik karna tidak cukup waktu preparation nya..
Ok silly question. At 2:45 through the 2:55 mark, & then again at the 4:00 & 4:55 min mark, there is like a froth/bubbles/foam. I've never seen that when I've clean octopus.... why is that & what does it do?
The Octopus is being massaged to help tenderize the meat. During that massaging process, the outer surface of the Octopus releases moisture which results in that foam.
OMG... I know Takoyaki is delicious food. But I've never thought new york people eat octopus. Also chef is making Takoyaki by really traditional method, that's incredible(I saw Akazake(赤酒) first time). マジかよ... タコ焼きうまいけど、ニューヨーカーがタコ食べるとは思わんかった。あと、店主が本当に伝統的な手法でタコ焼き作っててすげー(赤酒なんて初めて見た)。
I spell MY name with a "C" but Karl's balls look GREAT!!!! lols...i have had octo-P in a garlic butter broil with the suckers in tact in a ring in D.C. at a restaurant on the Patomic.....was SOOOOOOOO delish!!....my hat's OFF to ya Karl!!
9:43 not folding the lip of the vacuum bag??? My chef would have an aneurism if he saw me doing that, can’t get a proper seal if the part of the bag that’s sealed is wet. Loved the video tho
@@karlsballs if i still lived in Connecticut I'd make a day trip to NYC!! I live in Tennessee now so im pretty far away. Its been a loooong time since ive been to New York City.
All my cooking equipment is from Japan. The Negi-machine is rebranded anywhere for all asian markets, but I found a discounted one rebranded for Korea. Same exact machine but about $70 cheaper than the Japan model.
I'm preparing everything in the traditional way. The recipe has evolved as I use a different soup stock but essentially everything is the same. No I don't use soap--that would probably poison everyone. That is the foam that comes out of the octopus when kneading it into a bowl.
@@susidaruni5673 if you google “scallion cutting machine” you will see the green machine on some websites. Keep looking for a good deal. It’s a pretty good machine but I am looking for a better one.
Can someone please explain the process of massaging the Octopus until bubbles come out? What is that called and why is it done? Also, it that tea leaves that he adds to the water and Saki?
He soak the octopus in the water with baking soda to make it tender and massage it to rinse the excess of that baking soda cuz it can give off bitter taste. This is only my assumption cuz I also did the same method to cook meat
When washing an octopus, it contains air and moisture in the process of removing the slimy octopus and foams. It's the same principle as making meringue from egg whites.
I'm Japanese living in Brooklyn. I didn't know there is food truck of Takoyaki in NYC. We sometimes do takoyaki party with family and friends which is so fun especially for kids! If u don't like Octopus, try sausage, beef, cod roe, mochi, cheese, kimchi whatever you want!
Hi, please come visit my stand when you have a time, my team travels around the city cooking and also participates in many japanese festivals. Covid has made it hard to cook more frequently than before but we are doing our best.
I am Japanese.
It is very close to Takoyaki that can be eaten in Japan.
The preparation of the octopus is difficult, but his work is very polite.
Enjoy your Takoyaki life!
I use a translator, I'm sorry if it is strange English (•́ι_•̀*)
Thank you very much! ありがとうございます！I will continue to work hard がんばります。
its so delicious the octopus
Google translate getting better.
killing rare species and eating their meat is totally disgusting and hatred...
絵に描いたように綺麗で美味しそうなたこ焼きですね！
関西でもこんな綺麗なたこ焼きはなかなか見られないのに、まさかこれがアメリカで焼かれているなんて驚き
そして削り節の量、最高すぎる！容器までちゃんとたこ焼きだし、なんなら日本からこのお店まで食べに行きたいまである
ありがとうございます！ほんま‼️嬉しい‼️
I love watching Japanese stall owners making their food, it's just beautiful, an art show in itself.
Thank you!
So u agree they should be cut up boiled alive that’s very cruel 😡😡
@@SueMarsh-tb3noThey're killed before getting boiled
ビデオを共有していただきありがとうございますそれはとても良いです
Thank you!
Must have lots of trials, error and practice before such perfection. Appreciate his proper ways of preparing (soak & massage) and seasoning in soup broth before frying. How quickly he flips and tosses the balls around to ensure even cooking really shows his amazing skills, greatly respected. Purely oriental expert cooking, much appreciated.
Thank you! It took me a long time to figure it out and still am working on improving!
Um
@@karlsballs i
@@kolusoe-pw8hd ? 🤔
T
The cleanliness in every japan's food preparing video is the real deal
I'm sure it also doesn't hurt that they know they're being recorded hehe
@@sylvesteralexander2 now try watching recorded Indian street foods 😅
I think most of street food vendors in india are overwhelmed by customers thats why it is sometime not manageable to clean everytime the mess,but still people try their best for hygiene in street foor
@@sylvesteralexander2 I've been in plenty of restaurants and bars in Japan and their cleaning standards are unmatched. You could eat on the table.
This is just art itself. The way Japanese people prepare everything is an art...
had these while I was visiting Japan, so yummy
Thank you for visiting Japan
I used to buy Takoyaki in those sidewalks vendor when I was in Osaka, they’re so delicious and cheap!
Price is a little higher now but definitely not NYC price! The inflation of ingredients and importing problems have drastically affected food and final menu costs here in NYC. I really hope it goes back down and the shipping container import/export problems will be fixed!
@@karlsballs the effort and work you put in is outstanding!! I’ve always tried to support small businesses, especially during these COVID days. Do what you have to do to survive, bro
@@karlsballs I didn't realize this is NYC until I saw this comment. I can come get some balls!
下ごしらえの仕事がとても丁寧で絶対おいしいと思いました。ニューヨークでも自慢できますね。
ありがとうございます！
me noticing the mr.softies icecream truck in the backround 20:47
Looks amazing Karl! So happy for your success and hope to try one day.
Looks delicious and I am impressed the way he washes the octopus ;)
That's what I also noticed. Washed with soapy water.
Thank you!
@@galagoz7401 No soap in the water. That is water coming out of the body of the octopus that looks like foam. The weight and strength of my arm pushes and kneads the octopus in the bowl. It was a one hour massage with constant rinsing with cold water to prevent "warm hand"s heating/cooking the octopus.
@@galagoz7401 that's not soapy water, its the texture from octopus skin
@@karlsballs What is that stuff coming off it? Mucous? Does not rubbing it off change the taste?
正統派のタコ焼きですね！
タコの下処理や出汁のとり方など、店主のこだわりが感じられます。
食べる時、中央が熱いから注意です。
This is simply - masterful. Excellent.
I need one of those machines for processing green onions :D
They are very great! Just make sure you get a good sharpening whetstone to maintain the edge of the circular blade. I sharpen the blade for at least 20 minutes to make sure it cuts quickly. With a good maintained machine you can save a lot of time. Thank you for watching the video!
@SpidermaN79 who’s name?
@@karlsballs l0ppp0llp
Mannnntap betuuuuul bang
Amazing man
Me too!!
Thank you for another amazing video! I gotta say I also love how you have no commentary, because it feels like i'm there, and can enjoy the prep and results.
Really love that not only is the business Karl's Balls but the images of the takoyaki have 'his balls' captioned at the top of it. With a nice thumbs up photo to the side. Hats off to this man's humor, he knows how to get customers. Plus he cooks damn well to boot.
I don't take myself seriously, but the cooking I take 1000% seriously. Plus Osaka Comedy is so so funny and a centerpoint of my team when we cook outside. And thank you for watching the video, I hope you enjoyed it! --Karl.
@@karlsballs Maybe next time I visit Osaka I'll be able to grab some balls! Much respect to you and your team, from an Okinawan/Puerto Rican living in America. Weird is the way to go. 🤟
@@Vaxieon If you decide to go to Osaka, I have many stores I can recommend. I hope to see more takoyaki in USA as there are only a handful in the 50 states and the ingredient cost is very high along with learning curve to cook professionally. One can only dream....I hope I will be around long enough to see it!
I have always wanted to try Takoyaki for a long time. They look delicious.
They are delicious!!!
If you're in NYC look me up, I'll make sure you're well taken care of!
@@Pseudochick01 yes they are!
@@karlsballs I wish I could… 😢. I’m from Montreal, and cannot go in the US yet due to Covid…
If you get a chance try Unagi don, it melts in your mouth and tastes so good.
Japanese Craftsmanship for everything, Incredible. I love Japan, viva Taiwan and Japan.
たこ焼きなどにも食中毒が起きてからじゃ遅いみたいですよ。
awal" menjual takoyaki saya mengolah gurita fresh sendiri seperti ini..berusaha se autentik mungkin dengan cara mengolah gurita nya tapi sekarang saya menggunakan gurita yg sudah d proses di pabrik karna tidak cukup waktu preparation nya..
Ini adalah kerja keras. Saya suka melakukan semuanya dari awal sehingga pelanggan tahu kualitasnya selalu tinggi.
自家製たこ焼き 美味しそう 紅生姜欲しいなあ🌕 🌕 🌕🐙
だしをまこんぶと鰹節に変えました。紅しょうがをレシピに戻しました。
@@karlsballs ニューヨーカー達のお口にも紅生姜は合うのかしら?韓国のタコ焼きには紅生姜入ってないのですよ 頼めば入れてくれる店はあるんですがねえ
@@じんちょうげ ニューヨークのお客様は味が大好き! 😋😋😋
I love your video ❤️, chef The cooking skills looking so delicious 🥰💖
Thank you! I will continue to work hard to improve my cooking.
No unnecessary blabbing just pure quality content
We blabbed a lot in the background actually. It was a lot of fun.
Im getting takoyaki today for lunch because of this video lol my fave
I hope it's not the frozen deep fried ones! Make sure you ask them if they are cooked fresh. Also if they boil their dashi (soup stock) fresh as well!
@@karlsballs well here in the midwest its mostly chinese run so no checks and balances......
OOOH @2:48, I totally get it now...
The finished product looks amazing BTW.
Thank you!
Takoyaki is the best ❤️ the sauce they put on it is unforgettable!
Yes it is! I also make my own sauce for takoyaki. it tastes really good!
@@karlsballs I wish I lived in New York 😭
It looks so yummy!!! I'm hungry now ☺
Thank you so much!
looks YUMMY! 😍😋I wanna taste it through the screen!😫
Ok silly question. At 2:45 through the 2:55 mark, & then again at the 4:00 & 4:55 min mark, there is like a froth/bubbles/foam. I've never seen that when I've clean octopus.... why is that & what does it do?
The Octopus is being massaged to help tenderize the meat. During that massaging process, the outer surface of the Octopus releases moisture which results in that foam.
Not just a super food but power food! 💪
OMG... I know Takoyaki is delicious food. But I've never thought new york people eat octopus. Also chef is making Takoyaki by really traditional method, that's incredible(I saw Akazake(赤酒) first time).
マジかよ... タコ焼きうまいけど、ニューヨーカーがタコ食べるとは思わんかった。あと、店主が本当に伝統的な手法でタコ焼き作っててすげー(赤酒なんて初めて見た)。
Yummy😋 Amazing food👍🏾
My love for Takoyaki shall forever remain immortal. 😋🐙🦑🍽
i love eating takoyaki here in my country, but i also really want to try the original takoyaki from japan 😊❤ greetings from indonesia!
How interesting it was very delicious.
Beautiful knife skills. This chef puts on a masterclass in takoyaki!
Thank you Angela! From Karl
Thank you for sharing .
Delicious haha.. Japanese cooking and many ingredient that's why unique .. I like that boss
Now that looks like a must stop and try while in NYC!
Yes please come find my stand when you’re in NYC!
@@karlsballs Will do! Everything looks like it's well prepared! Hope I can get there soon!
Nice knife skills! I dont think ive ever seen anyone that gentle and accurate while keeping the speed up at the same time with the octopus legs!
タコ大好き。捌き素敵
ありがとうございます！がんばります！！！
I spell MY name with a "C" but Karl's balls look GREAT!!!! lols...i have had octo-P in a garlic butter broil with the suckers in tact in a ring in D.C. at a restaurant on the Patomic.....was SOOOOOOOO delish!!....my hat's OFF to ya Karl!!
this octopus ball make me hungry
and handsome chef
Those octopus balls look delicious. Hold the mayo and I'll have Mr. Softee ice cream for dessert.
There's always room for Mister Softee!
@@nickytonik Wow, unagi sauce? I never tried with Unagi. Currently I like Kewpie mayo, Karashi Mentaiko and Kizami Nori.
aaaa i luv your contentt❤❤❤❤
He's like doing laundry with the octopus. With no soap
Great and amazing video!
Osaka-style takoyaki in New York looks really good, I want to try it too👍２２２７
Thank you!
Awesome video.
Thank you so much! I hope you can enjoy takoyaki soon!
@@karlsballs Yes soon.
Truly, a favorite of mine. The takoyaki with overflowing negi drizzled with mayo. Try out his mentaiko takoyaki! Its a sure win!
Thank you so much! You must of visited the stand recently. The Mentaiko is one of my favorites now too. This was filmed a couple months ago.
9:43 not folding the lip of the vacuum bag??? My chef would have an aneurism if he saw me doing that, can’t get a proper seal if the part of the bag that’s sealed is wet. Loved the video tho
Never had a problem with the seal, but I’ll try it next time.
i love the sharpness of his knife
Have to always sharpen. Thats the first thing I do before any cooking. 15 minutes at least!
Those knifes are sharp, no pressure at all.
its very important to sharpen you knife before starting any prep work. This is what we do before we start our shift.
20:42
There you go
Thank you so much
“I thought they would speak Japanese”
I could speak Japanese if I wanted to, but considering the audience was not, I didn't.
They are in NYC,sooo
@@Viencii oh, I thought they were in Osaka when I read the title, my bad
How many times did you clean the octopus?
YES!
Mouthwatering good 😋👍
Wow rotating the balls Master 💪💪
thank you but I have a lot to learn.
That looked absolutely delicious!!! Oh how i would love to taste those!!
Thank you! Come to NYC~~
Why?
@@ChandraKumar-fc9dw why what?
@@karlsballs if i still lived in Connecticut I'd make a day trip to NYC!! I live in Tennessee now so im pretty far away. Its been a loooong time since ive been to New York City.
Halo salam kenal kelihatannya enak itu gurita Terima kasih Tuhan berkati berkah-berkah bebas
Thank you!
Very interesting insight into street food. Love it!
Thank you so much!
Pretty sophisticated equipment they got for street food
All my cooking equipment is from Japan. The Negi-machine is rebranded anywhere for all asian markets, but I found a discounted one rebranded for Korea. Same exact machine but about $70 cheaper than the Japan model.
From Indonesia: I wanna try it 😋😍
Amazing job. Well done chef.
I love the title
woww!? does it take that long to prepare? and cleaning it with dish soap? 🤔
I'm preparing everything in the traditional way. The recipe has evolved as I use a different soup stock but essentially everything is the same. No I don't use soap--that would probably poison everyone. That is the foam that comes out of the octopus when kneading it into a bowl.
It is my favorite food.😍👍
@@karlsballs 🤗❤👍
Takoyaki is pretty delicious! really like!
Delicious! I love octopus balls!
Yes takoyaki is so good! I hope to see more takoyaki stores in USA.
These videos are so relaxing
"Relaxing"? I decided not to eat this kind of food, after so much work and energy put into it.
@@lsophial So never go to a restaurant 😂
@@Ormr228 I try not to go to restaurant particularly during a deadly virus 🦠. I cook my own food.
This is how any seafood or octopus 🐙 should be washed or cooked 😍❤ I love it
Thank you so much! It is a lot of work but I enjoy it!
Looks awesome
Thank you Steve!
Looks awesome 👌
my favorite🤩😋😋😋
Awesome! Look so delicious 😋😋
Thank you!
Watching this always makes me so hungry! Lol
Wow!! Wonderful!!
Oishisoune…..😋😋 first time seeing scallion cutting machine 😃
Yes it is very much needed. Especially when you have to cut 6 cases of scalliion . 48 bunches x 6!!!!
@@karlsballs hooo…. Definitely need the machine, awesome 👍🏼👍🏼
@@susidaruni5673 if you google “scallion cutting machine” you will see the green machine on some websites. Keep looking for a good deal. It’s a pretty good machine but I am looking for a better one.
Whr is ths vendor located at NYC? Does anyone knows?
Can someone please explain the process of massaging the Octopus until bubbles come out? What is that called and why is it done? Also, it that tea leaves that he adds to the water and Saki?
as far as I know that process makes the octopus meat become more tender...CMIINW
They massage the octopus, simply cleaning and removing the slimy something on them
He soak the octopus in the water with baking soda to make it tender and massage it to rinse the excess of that baking soda cuz it can give off bitter taste. This is only my assumption cuz I also did the same method to cook meat
To clean off the jelly slime and skum
shirt
Japan is another level of humanity I swear
4:10 what good octobussy sounds like
Hey yo!!!
I appreciate the background noise being continuous. Little details!
Kinda fired up that the watery mess turned so nice and clean and crisp without burning.
When washing an octopus, it contains air and moisture in the process of removing the slimy octopus and foams.
It's the same principle as making meringue from egg whites.
thanks for answering the question i was thinking, lol. i was hella confused as to what made it "foamy"
Squidward ended up in Hell after being mean and toxic towards SpongeBob lol 😂
I have my relatives in japan and whenever i visit them the takoyaki’s are like the must eat snack for me ....loved it !!
Great food brings great memories. I am glad takoyaki does that for you!
master chef .!
I have eaten grilled octopodi in Greece and regret it now I know how intelligent they are.
How skillful👌🏻
amazing takoyaki, very fresh food 😍
ESO blanco que le pones ¿ que es ? Y para qué es ? Gracias 👨🍳
Amazing
delicious 👏👍 i love japan
I'm Japanese living in Brooklyn.
I didn't know there is food truck of Takoyaki in NYC.
We sometimes do takoyaki party with family and friends which is so fun especially for kids!
If u don't like Octopus, try sausage, beef, cod roe, mochi, cheese, kimchi whatever you want!
Hi, please come visit my stand when you have a time, my team travels around the city cooking and also participates in many japanese festivals. Covid has made it hard to cook more frequently than before but we are doing our best.
@@karlsballs
Thank you Karl!!
I found your URL and will visit your takoyaki stand sometime soon!
Oh my, i really wanna taste that.. so hungry watching this.. hmmm..
Wow the chef is so good! I really want to eat this, it looks incredibly delicious :o
Greetings from germany!!! :-)
I wish we had a Karl's on the beach here in Florida. This looks so good. 😥
thank you so much! I would love to visit Miami one day. i like the beach!
Oh wow! I think I'll stick to eating fish and chips in my vlogs 🤣 great video though, very interesting 🙂👍
@Alexander Dunlop my favourite meal, had a great portion in my latest video 😋
takoyaki is delicious you should try them!
@@iamlinda100 hopefully I can one day 🙂 love to do a bit more traveling 👍
プロの方に言うことではないと思うのですが、タコは一度冷凍して半解凍の状態で流水で洗うと塩をしなくてもヌメリがポロポロと取れますよ！