Takoyaki Recipe

This popular Taiwanese snack is made with minced octopus, 'Octopus balls' is another common name for the snack. The word 'tako' means 'octopus' in Japanese, while the word 'yaki' refers to a Japanese cooking technique that is somewhat like 'grilling. The balls are made of whole wheat flour and the stuffing comprises minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi). They are cooked until soft and brushed with takoyaki sauce and mayonnaise. They are prepared in a special moulded pan called the Takoyaki pan. 

Takoyaki became incredibly popular in Osaka, where a street food vendor named Tomekichi Endo invented it in the year 1935. These balls were inspired by akashiyaki, a small round dumpling that was eaten in the city of Akashi in Hyōgo Prefecture which was made of an egg-rich batter and octopus. 

This recipe is very easy to make. Garnish with takoyaki sauce, mayo, anori and kastuobushi, and you are good to go.