I will never forget the takoyaki I had in the train station of Osaka. So crispy on the outside and creamy on the inside. That was the first of many.
Takoyakis are one of the most popular street-foods in Japan.
They are considered part of the Japanese Konamon cuisine. In English, Kono means powder/flour and Mono means things. Therefore, it refers to any flour-based dishes such as udon, takoyaki and okonomiyaki.
¿What are Takoyaki?
Originally from Osaka, takoyaki can be translated as grilled octopus.
Made with flour, egg, water and filled with octopus, spring onion, tenkatsu (tempura bits) and beni shōga (pickled ginger). Once cooked on its characteristic griddle, the result is delicious balls that are crispy on the outside and creamy on the inside.
These are accompanied with takoyaki sauce, kewpie mayonnaise (slightly sweeter than Western mayonnaise) and, optionally, chives, beni shōga, katsuobushi or aonori.
How to make a perfect takoyaki
Getting perfect takoyakis at home is easier than it sounds.
Using enough oil is key for two reasons:
Once the batter is added to the takoyaki pan, it’s time to add the octopus, beni shōga and scallions.If the batter overflows, don’t worry – that’s what we’re looking for. If you run short, you can always add a little more later.
When it’s time to flip the takoyakis, I recommend doing it in several steps.
This is a dish that kids love, but, if your child is terrified of eating octopus, don’t worry. You can make them stuffed with corn, cheese and ham, edamame or bacon.
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How to make Takoyaki
A Japanese street food classic. Learn how to make Takoyaki, delicious octopus filled balls that are crunchy on the outside and creamy on the inside.