Takoyaki Japanese Street Food

Today I continue my search for street flavors, which I started with Taco, with Takoyaki, a Japanese street food.

 World street flavors may vary according to the geographical conditions and cultures of the countries. Sometimes the logic is the same at the stage of preparing the food, but that food prepared with the same logic can take on a completely different flavor in another country.

Street food is prepared food or drink sold by peddlers on the street, individually or in public places such as markets. It is usually sold from a portable food store, a food cart or crate, or a ready-to-eat food truck for rapid production. Some street foods are regional, but most have spread beyond their region. Most street food can be classified as both regular food and fast food. It is also cheaper than restaurant meals.

When it comes to world street tastes, Japan comes to mind, offering extraordinary experiences.

 Takoyaki is one of the best street foods in Japan. In the country where seafood is widely consumed, street foods are also made with seafood.

Takoyaki, which you can consume as a snack, is obtained by frying octopus, spring onions, pickled ginger and tempura scraps in the dough.

Takoyaki is one of the most important street food especially in Osaka.

they are basically ubiquitous in Japan and are quite popular in North America as well.

I hope one day you will have the opportunity to buy and eat the original on the streets of Osaka. I am sharing a recipe for those who are curious and want to try it.

Ingredients for Takoyaki Recipe

-300 g octopus

-3 leaves of spring onions

-3 tablespoons of pickled ginger

For the crispy;

-20 gr flour

-30 ml of water

For the dough;

-250 ml of water

-1 egg

-10 g soy sauce

-10 g sugar

-10 g salt

-90 g flour

-10 g rice flour

-10 g baking powder

Mix the flour and water in a bowl for the crunch.

For frying, oil is heated in a pan. Small pieces are thrown into the hot oil with the tip of a spatula or whisk and small pieces are fried.

The octopus is cleaned and washed, and boiled in hot water for 10 minutes. It is sliced ​​and kept.

Fresh onions are finely chopped and set aside.

Pickled ginger is also sliced ​​and set aside.

The dough begins to be prepared; The liquid ingredients for the dough are whisked in a bowl. Then dry ingredients are added and whisked until a homogeneous consistency is obtained.

Oil is applied to the round pancake pan and the dough is poured in half.

It is filled with octopus, ginger, onion and crispy dough. Put the dough on it and turn it upside down.

Balls are prepared from octopus.

Served with takoyaki sauce and mayonnaise. Enjoy your meal.

Takoyaki tips and tricks

Make the dough ahead of time. It can be refrigerated, covered, and the flour can really hydrate, making the dough smooth. It will help crisp the outsides.

Use lots of oil. The oil is what will make it crispy on the outside and easy to flip.

Use a generous amount of dough. Professional takoyaki sellers almost always overfill the rounds of their grills and fill the excess into the ball so that each ball is perfectly round. Stuff the dough if necessary.

Move the balls. After the balls are lightly browned and hold their shape, drizzle them in the pan. Many household takoyaki pans have uneven heat, so keep them moving with the help of browning.