Ingredients, dishes and drinks from Japan by Ad Blankestijn

Saturday, July 30, 2011

Takoyaki (Octopus balls)

Octopus balls. γŸγ“η„Όγ。

Litrally "Fried Octopus." Balls of batter, about 3 cm in diameter, with a small piece of boiled octopus inside. Sometimes tempura scraps, pickled ginger and green onion are also used. As toppings okonomiyaki sauce, bonito flakes and shredded green seaweed are used.

Takoyaki are baked on a hot iron plate with indentations in the form of the balls. When the underside has been fried, they are quickly turned around. Eaten with a tooth pick.

Takoyaki originated in Osaka with Aizuya in 1935. Now, they are not only eaten in Osaka but all over Japan. They are sold from street stalls, but there are also specialist shops. They can also be made at home with a takoyaki pan.

[Photo Ad Blankestijn]

Excellent Japan Times article
Osaka foods
Osaka's Food Culture