Takoyaki

Takoyaki . It is a small fritter made with a dough of flour , egg and water with a piece of octopus (tako, in Japanese ) inside and prepared on a griddle (hence the second part of the name, yaki) special for cooking takoyaki. Once cooked you can season them with dried bonito flakes, aonori ( seaweed flakes ), mayonnaise , Worcestershire sauce or anything else they have in the restaurant.

 

Summary

[ hide ]

  • Ingredients
  • Origin
  • History
  • Preparation
  • Sources

Ingredients

  • 225 gr. takoyaki flour
  • 1 egg
  • 700 cc of water
  • 100 gr. octopus cut into small tacos
  • 1/4 cabbage
  • 1/2 onion
  • Takoyaki sauce
  • Japanese mayonnaise
  • Dried tuna flakes katsuobushi

 

Origin

Takoyaki originates from the Kansai region, exactly in the city of Osaka. It all begins in 1935: the takoyaki had not yet been invented. However, there was already a food very similar to what they called “Radio-yaki”. Although you can now find it all over Japan, takoyaki is 100% originally from Osaka.

History

It is basically a dough of flour and eggs filled with chopped octopus. It is believed to have originated in the Kansai region of western Japan around the 1930s, although its roots may come from feudal Japan. Japanese cuisine is much more than shushi and makis. Takoyaki (た こ 焼 き or 蛸 焼) is another of the traditional recipes, found mainly in matsuris (festivals) and is one of the typical street foods in Japan. Takoyaki in Japanese popular culture Takoyaki has become famous around the world thanks to its appearance in manga, anime, TV series and movies of Nippon origin. This fast food can be found at any Japanese festival and in hundreds of stalls and small stores across the country, in addition to being easily replicated anywhere given the simplicity of its recipe.

Show household plates to make takoyaki

 

Preparation

  • First, we prepare the solid ingredients: cut the octopus into small pieces (they have to fit inside the takoyaki), chop the cabbage as small as possible (cut into narrow strips and into pieces), chop the onion and the benishōga.
  • Next, in a large bowl, add the flour, the egg and the water and mix well until we obtain a creamy paste but not excessively liquid.
  • Add a handful of onion and a lot of cabbage to the mixture. We mix well.
  • We heat the takoyaki griddle and add a little oil to the holes, to prevent the fritters from sticking.
  • Once it is hot, we add the mixture to each of the holes and put a piece of octopus on top, in the center. If we have some space left, we add a little more mixture on top.

 

Leave a Comment