What is a takoyaki?
Osaka is where the Japanese street food known as tataki first appeared. These are tiny, round balls of batter loaded with tiny octopus nuggets, tempura bits, and green onions.
The outside of the balls is slightly crunchy, while the center is rather squishy and gooey.
They usually serve them in small wooden boats with seaweed and bonito flakes on top, topped with Japanese kewpie mayo, and coated with takoyaki sauce.
To pick them up, skewers or chopsticks are included.
They're incredibly well-liked and arguably among the most well-known Japanese dishes available.
Almost without fail, folks have gathered around the stands, fanning their mouths due to the excessively hot takoyaki. Simply put, takoyaki is comfort food.
Ingredients
Takoyaki Mix
- 3 large eggs, lightly beaten
- 4.25 cups cold water
- 2 tsp. instant dashi
- 2 tsp. soy sauce
- 1/2 tsp salt
- 2.5 cups all-purpose flour, about 300g
Takoyaki Filling
- 1/2 lb boiled octopus, 0.5" cubed
- 1 bunch green onions, sliced
- 1 cup tempura bits or rice krispies
- beni shoga or pickled ginger, if desired
- shredded or cubed cheese, if desired
Takoyaki Toppings
- mayo, preferably Japanese/Kewpie Brand
- takoyaki sauce
- bonito flakes
- aonori or seaweed strips
Tool
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Takoyaki Pan
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