Takoyaki (literally fried or grilled octopus) is a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan (see below).
It is typically filled with diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
In modern days, it became common to be brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito).
There are many variations to the takoyaki recipe.
For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
It was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935 under the influence of Akashiyaki.
Takoyaki was initially popular in Kansai but later spread to Kanto and other areas. Today, it is popular in many areas throughout Japan. Takoyaki can be purchased in many street food stalls (yatai) but today there are many well-established takoyaki specialty restaurants/eateries that are very popular. Osaka and the Kansai area is particularly famous for it.
It may be often sold in many commercial outlets, e.g. supermarkets or 24-hours shops. In addition, frozen takoyakis are even exported to many overseas countries.
Yaki is derived from "yaku" which is one of the cooking methods in Japanese cuisine, meaning "to fry or grill", and can be found in the names of other Japanese cuisine items such as teppanyaki, yakitori, teriyaki and sukiyaki.
It is typically filled with diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
In modern days, it became common to be brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito).
There are many variations to the takoyaki recipe.
For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
It was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935 under the influence of Akashiyaki.
Takoyaki was initially popular in Kansai but later spread to Kanto and other areas. Today, it is popular in many areas throughout Japan. Takoyaki can be purchased in many street food stalls (yatai) but today there are many well-established takoyaki specialty restaurants/eateries that are very popular. Osaka and the Kansai area is particularly famous for it.
It may be often sold in many commercial outlets, e.g. supermarkets or 24-hours shops. In addition, frozen takoyakis are even exported to many overseas countries.
Yaki is derived from "yaku" which is one of the cooking methods in Japanese cuisine, meaning "to fry or grill", and can be found in the names of other Japanese cuisine items such as teppanyaki, yakitori, teriyaki and sukiyaki.
Takoyaki History
Choboyaki + Radioyaki = Takoyaki ^^b hehehe
Choboyaki was a prototype that later evolved into what we now refer to as takoyaki.
This dish was named back during the Taisho period for the drop-by-drop ("gchobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. The batter, made by dissolving flour (usually used to make noodles) in water, was poured to form a particular shape (onto a metal grill featuring rows of semicircular molds). Konnyaku (yam paste), red pickled ginger, green peas, and soy sauce would be added as the batter continued to cook.
This dish was named back during the Taisho period for the drop-by-drop ("gchobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. The batter, made by dissolving flour (usually used to make noodles) in water, was poured to form a particular shape (onto a metal grill featuring rows of semicircular molds). Konnyaku (yam paste), red pickled ginger, green peas, and soy sauce would be added as the batter continued to cook.
Radio-yaki was a prototype that lataer evolved into what we now refer to
as takoyaki. Radio-yaki was slightly larger than choboyaki, and its
name can apparently be traced to the most popular mechanical invention
of its day. After innovators came to add such ingredients as sinewy
meat, the dish came to be known as radio-yaki. Named after the radio,
which was an expensive piece of equipment back then, radio-yaki was a
hit snack food among children.
In around 1935, a visitor from Akashi to Osaka came upon a street stall
selling radio-yaki and explained that "they use octopus in Akashi." It
is said that this single sentence inspired the birth of takoyaki, by
which "Akashi octopus" and seasoned batter were brought together and
grilled. At this time in the birthplace of takoyaki, soy sauce-rather
than sauce-was poured over takoyaki balls. Some establishments to this
day continue to offer suyaki, an unadorned version that is served with
no toppings or sauce of any type.
How to make Takoyaki
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