What kind of dish is this?
This is a Japanese snack in which octopus and spices are added to flour-based dough and grilled into a ball shape.
Name
Tako＝octopus
Yaki＝grill
History
Takoyaki is a dish developed by Aizuya in Nishinari-ku, Osaka.
It was created by combining the same ball-shaped dishes as Takoyaki, called Radio-yaki and Akashi-yaki.
Radio-yaki wraps beef in flour-based dough, and Akashi-yaki wraps octopus in chicken egg-rich dough.
Aizuya sold radio-yaki, but after hearing from customers that they used octopus in Akashi, they made an improvement by mixing chicken eggs with dough and wrapping the octopus.
It was named Takoyaki in 1935.
※There is another theory
※Radio＝Just a dish name.
※Akashi＝Local cuisine of Akashi city.
Spread
In the past, takoyaki was a seasoned dough and was eaten without sauce, but changes came after World War II.
A variety of sauces have been created to improve the Worcestershire sauce.
And they started to add sauce to takoyaki.
With the spread of new sauces, the number of shops selling takoyaki increased, and in the 1960s it also became popular in Tokyo, far from Osaka.
Nowadays, there are specialty stores all over Japan.
And you can also purchase them at convenience stores.
Others
This time I ate frozen convenience store takoyaki because I don’t have takoyaki utensils.
The sauce and mayonnaise combine with the melty texture to make it really delicious.
It looks and feels different, but something similar can be made in a pan, so I’ve wrote that recipe.
Recipe of Takoyaki
Ingredients
No.1
- 70 g Takoyaki flour or flour
- 1 egg
- 150 ml water
- 5 g dashi or consommé cube
No.2
- 1 tbsp oil
No.3
- 50 g boiled octopus / dices
- 120 g green onion / chopped
- 20 g pickled ginger
- 20 g Tempura scraps
Othres
- Free mayonnaise / Japanese mayonnaise is made only of yolk.
- Free Takoyaki sauce / similar to Worcestershire sauce.
- Free Katsuobushi / shaving of dried bonito
- Free seaweed or parsley
Instructions
- Mix Takoyaki flour, egg, water and dashi.
- Heat oil in a pan and spread number 1 in a pan. Cook.
- Sprinkle boiled octopus, green onion, pickled ginger and Tempura scraps on the lower half of the dough when the surroundings of the dough are burnt. Cook for 2-3 minutes.
- Fold the upper half of the dough toward you. Cook for 2-3 minutes.
- Invert. cook for 2-3 minutes.
- Cut to a size easy to eat.
- Sprinkle mayonnaise, Takoyaki sauce, Katsuobushi and seaweed.Finish.
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