Japanese Takoyaki

Japanese Takoyaki is a side dish in the form of small balls made from wheat flour dough and filled with pieces of octopus. Cook this side dish using a special mold. Takoyaki is one of Japan’s most iconic street foods that has captured the hearts of people all over the world. This side dish originates from the Kansai region, especially Osaka, and is now a favorite throughout Japan and even internationally.

Hello everyone, who likes Japanese side dishes, come here and cheer! You will love the side dish of Japanese Takoyaki because it is tasty and unique. The time to prepare this side dish is 15 minutes and cooking this side dish is 20 minutes. To make this side dish, you can buy the ingredients at the market or supermarket.

Making Takoyaki requires a special half-spherical mold called a Takoyaki pan. Following are the steps for cooking Takoyaki. Preparing the dough, heating the Takoyaki Pan, cooking the dough, adding pieces of filling according to taste besides pieces of octopus, and spring onions, turning the Takoyaki mixture so that it cooks evenly, add toppings.

Takoyaki Variations

Although the traditional filling for Takoyaki is octopus pieces, many modern variations offer different flavors and experiences.

Cheese Takoyaki: adding chunks of cheese to the batter for a richer, melt-in-the-mouth flavor.

Shrimp Takoyaki: replace the octopus with shrimp for a different seafood flavor.

Vegetable Takoyaki: fill Takoyaki with various vegetables such as corn, cabbage, or mushrooms for a vegetarian option.

Beef Takoyaki: replace the octopus with chunks of chicken or beef for a more protein-rich variation.

History of Takoyaki

Takoyaki, which means “fried octopus,” are small balls made from flour dough and filled with pieces of octopus, then cooked in a special mold.

Takoyaki was first made in 1935 in Osaka by a man named Tomekichi Endo. Endo is a street food seller who innovates by combining elements from various pre-existing foods. His main inspiration came from a dish called “Akashiyaki”.

Akashiyaki is a specialty dish from the city of Akashi in Hyogo Prefecture, near Osaka. This dish is in the form of softer and chewier balls, made from dough containing eggs and flour, and filled with pieces of octopus. Akashiyaki is usually served with dashi (fish stock) for dipping before eating.

Tomekichi Endo saw the potential to develop the Akashiyaki concept into a more practical food where you could eat it straight without sauce. He modified the recipe by making the mixture thicker and adding stronger spices. Endo also created a special hemispherical mold for cooking Takoyaki.

After appearing, Takoyaki quickly became popular in Osaka, the city as the culinary center of Japan. Its popularity spread to Kansai and then throughout Japan. Takoyaki is a street food that we can find at festivals, night markets, and fast food outlets.

Takoyaki in the Modern Era

Over time, Takoyaki has undergone various adaptations and variations both in Japan and abroad. In Japan itself, you can find Takoyaki at roadside stalls and specialty Takoyaki restaurants. Some restaurants even offer various toppings and fillings for Takoyaki, such as cheese, corn, and meat.

Takoyaki has also become popular in various countries outside Japan. Japanese restaurants in the United States, Europe, and other Asia often serve Takoyaki as one of their mainstay menus. This popularity is due to the increasing global interest in Japanese cuisine and Japanese pop culture, such as anime and manga, which often feature takoyaki as part of the character’s daily lives.

Takoyaki is not only a favorite food but also a part of Japanese pop culture. For example, at local festivals in Japan, many stands are selling Takoyaki, and there are often Takoyaki cooking competitions. Takoyaki has also appeared in a variety of media, including anime, manga, and films, which helps cement its image as an iconic and enjoyable street food.

What is special about this main course?

Unique Deliciousness

Takoyaki has a unique and appetizing taste. These small balls are made from tasty flour dough and are soft on the inside, with a crunchy outer layer. The main filling is pieces of octopus which have a chewy texture and a distinctive seafood taste. When you eat Takoyaki, it will provide a harmonious combination of flavors between the sweetness of the Takoyaki sauce, the savory mayonnaise, and the distinctive aroma of katsuobushi.

Unique Texture

One of the main attractions of Takoyaki is its interesting texture. The outside of these balls tends to be crunchy, while the inside is soft and slightly chewy. The octopus pieces in the filling give a chewy sensation when you bite into it. The combination of batter and octopus filling creates a unique and satisfying eating experience.

Simplicity in Cooking

Even though it looks complicated, making Takoyaki is quite simple at home using commercially available Takoyaki pan molds. The basic recipe uses ingredients available in markets and supermarkets such as wheat flour, eggs, sauce, mayonnaise, and octopus. The process of cooking Takoyaki can also be a fun activity to do with family or friends.

Nutrient Content

Protein: Takoyaki contains significant protein as the main filling is protein-rich octopus pieces.

Carbohydrates: Takoyaki dough is made from wheat flour and eggs, so it contains complex carbohydrates.

Serving recommendations of Japanese Takoyaki

Green tea: warm green tea or iced green tea is a popular accompaniment to Takoyaki because its fresh taste pairs well with the savory taste of Takoyaki.

Fresh salad: fresh vegetable salad with light dressing can provide a refreshing contrast to the savory taste of Takoyaki.

What are you waiting for? Let’s make Japanese Takoyaki!

Ingredients of Japanese Takoyaki

• 1 cup Flour
• 1 tbsp Rice flour
• 1 tbsp Dashi
• 1 Egg
• ¾ cup Milk
• 1 cup Water
• ¼ tsp Baking powder
• 1 stalk of Green onion, chopped
• ½ tbsp Soy sauce
• 1 cup Octopus
• Oil

Topping

• Takoyaki sauce
• Mayonaise
• Seaweed flakes
• Katsuobushi

How to make Japanese Takoyaki

First, prepare a blender and mix flour, rice flour, dashi, egg, milk, soy sauce, baking powder, and water until smooth and lump-free. Let it sit for about 15 minutes.

Next, heat the Takoyaki pan over medium heat and brush oil over the entire surface.

Then, pour the batter into the center of the pan, filling all the wells until the batter covers the entire plate place one piece of octopus and chopped green onion into each well.

When the bottom of the batter is starting to crispy, move your skewer in an ‘L’ shape around each hole.

Pour a small amount of the batter into each hole and immediately push it into the hole to turn the batter over, forming a rough ball shape. Continue turning each ball occasionally until the batter is crispy and golden brown on all sides.

Lastly, transfer the Takoyaki onto a serving plate, and add takoyaki sauce, mayonnaise, nori flakes, and katsuobushi.

Enjoy your side dish!

Don’t forget to try this recipe, let me know if this recipe works and be your favorite menu to cook. You can save this recipe with sign-up for my email list! Please leave a star rating and a review in the comment section further down the page. I always appreciate your feedback.

Also, you can follow our Pinterest, Instagram, and our  Youtube channel for the up-to-date menu!

Come on, try other Japanese recipes!