Takoyaki

Takoyaki literally translated means octopus fried, but they aren’t just fried octopus.

They’re tiny, piping hot balls of batter filled with green onions, ginger, crispy tempura bits and octopus. They’re crisp, they’re gooey, and they’re delicious.

Takoyaki is one of Osaka’s quintessential street foods. Thankfully, you don’t have to travel to Osaka to try them – they’re basically found everywhere in Japan and are quite popular in North America too. If you ever come across a takoyaki stand, stay awhile and check out the takoyaki makers. They’re mesmerizing.

Professional takoyaki chefs have rows and rows of cast iron pans with half spherical molds. A dashi flavoured batter is poured into the molds and then each ball gets a piece of octopus, some ginger, and green onions. When the bottom of the balls are cooked, they’re flipped with skewers so that the inside batter flows out to create the other side of the ball. It’s amazing to watch a real pro. They’re fast, furious and churn out the little balls like there’s no tomorrow.

• 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

• 1/2 lb boiled octopus 0.5" cubed
• 1 bunch green onions sliced
• 1 cup tempura bits or rice krispies
• beni shoga/pickled ginger if desired
• shredded or cubed cheese if desired

• mayo preferably Japanese/Kewpie Brand
• takoyaki sauce
• bonito flakes
• aonori or seaweed strips