Takoyaki is a Japanese ball-shaped snack or appetizer made from a batter based on wheat flour and cooked in a molded saucepan. Usually, it is packed with octopus, tempura scraps, pickled ginger, and green onion. Coated with takoyaki sauce and mayonnaise, the balls are then coated with green laver and dried bonito shavings.
Takoyaki was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its creation in 1935. Since then, Takoyaki has continued to rise in popularity around the world. It is a popular snack between meals. Takoyaki was influenced by akashiyaki, a small round dumpling made of an egg-rich batter and octopus from the town of Akashi in Hyōgo Prefecture.
About Japanese-Style Takoyaki Recipe
Takoyaki is usually cooked in a takoyaki pan. It is usually a grid of hemispheric molds made of cast iron. The heavy iron heats the takoyaki uniformly. Commercial gas-fuelled takoyaki cookers are used at Japanese festivals or by street vendors. Electric versions look like a hot plate for home use. Stovetop versions are available as well.
There are many variations to the takoyaki recipe. However, the traditional taste will always be there. For more international recipes, click here.
Featured Image: @travelnia / Instagram, @eatswithsheena / Instagram