Takoyaki / by Alice Zhao

This little dish/snack really brings us back to Dotonburi street in Osaka, Japan. This is where I had my first taste of takoyaki. It's also special to me because it's the first thing I ate after Jared proposed to me at Namba Park a little over 2 years ago. Takoyaki is essentially a grilled ball of batter with octopus meat, green onion and ginger on the inside, topped with kewpie mayo, okonomi sauce, seaweed shavings and large bonito flakes. We wanted to purchase one while we were in Japan, but the weight of the cast iron pan did not fit with our back packing adventures. So when we found the little takoyaki pan at H-mart, we picked it up right away. They also sell an electric version that you can find on eBay.

TakoyakiThe Packaging

TakoyakiThe Prep
Normally, you add pickled ginger, but Jared left it out- just for me. How sweet!

TakoyakiThe Grill

TakoyakiThe Takoyaki!

TakoyakiWe ate some as snacks and then froze the rest for a rainy day. Well, these days it's more like a snowy day.

A good recipe can be found here, but here are some recommendations you might want to follow.
-Use dashi powder if you do not want to make your own dashi with dried bonito flakes
-The batter should be a little loose, like the consistency of heavy whipping cream
-Pour the batter first before adding the rest of the chopped ingredients

We just found this video of a street vendor making it in Osaka. Jared is convinced this is the same exact stand (and possibly the same guy making) the takoyaki we had 2 years ago. At first I was convinced that this video had been sped up, but really the guy is just very fast!