Friday food post: Takoyaki

Takoyaki (00B)

Takoyaki is is a ball-shaped Japanese snack made of a wheat flour-based batter, cooked in a special moulded pan. It is a little like gem-irons – small cylindrical repositories. The contents are delicious.

Takoyaki can be all sorts of things. Typically they are filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion.

Takoyaki are brushed with takoyaki sauce – which is like Worcestershire sauce, and mayonnaise. They are then sprinkled with green laver (aonori) and shavings of dried bonito.

There are many variations to the takoyaki recipe. This one is potato takoyaki.

Apparently Takoyaki was popularized in Osaka. A street vendor is credited with its invention in 1935. Takoyaki was inspired by akashiyaki. This is a small round dumpling. It originates from the city of Akashi and is made of an egg-rich batter and octopus. Takoyaki is associated with yatai street food stalls.



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