Takoyaki (たこ焼き), literally fried or grilled octopus, is a popular Japanese round dumpling that looks more like a seasoned pancake made with a very soft, almost liquid dough and fried in a special plate.
Usually it is stuffed with cut pieces of a small whole octopus, zest of tempura (tenkasu), chopped ginger and chives.
It is quite common to find stalls with these cookies at festivals, cultural fairs and also in specialized places in Takoyaki.
Takoyaki started to become popular in Osaka, where the owner, Tomekichi Endo, gained fame for his invention in 1935. It appeared in Kansai, spread across Kanto and other areas in Tokyo and Japan.
How are Takoyaki plates?
The plate, known as takoyaki or takoyaki-nabe, is usually made of cast iron, with spherical molds.
The plate can be found in several sizes and models, the most common are those that have space from 8 to 16 cookies.
Some plate models are also used to make pancakes, this practice is more common in the United States.
Usually at festivals and in street stalls (Yatai), the plate is heated using commercial gas stoves. There are also several models for home use.
Below you will learn a Takoyaki recipe for 4 people. If you do not have octopus, you can try using another filling such as bacon, etc.
- 700ml of water
- 2 eggs
- 2 teaspoon soy sauce
- 1 teaspoon Dashi sauce
- 200g of flour
- A bit of salt
- 200g or more of cooked octopus
- 1 cup of tenkasu (breadcrumbs)
- 2g Sakuraebi (Dry Shrimps)
- 6g Beni Shoga (Pickled Red Ginger)
- Takoyaki or Okonomiyaki sauce
- Aonori (dehydrated seaweed)
- Katsuobushi (beautiful fish zest)
- 250ml of water
- 3 teaspoons of vinegar
- 2 tablespoon of soy sauce
- 1 teaspoon of Daishi Sauce
- Chopped chives
Mix all the ingredients of the dough well, then put the dough in the nabe form and add the fillings on top, when ready, place them on chopsticks when they are already hardened, then place the icing on top of the dumplings.
You can see the recipe step by step in the video below: