They are little round balls of batter that are slightly crispy on the outside and a bit soft and gooey on the inside, stuffed with a little nugget of octopus, tempura bits, and green onions. Takoyaki are a Japanese street snack that originated in the city of Osaka.
#FRIED OCTOPUS HOW TO#
If you’ve never seen takoyaki being made, do a youtube search, it’ll give a good starting point for how to flip the little balls around. I also throw in some mozzarella cheese to get an crispy toasted cheese outside with an extra gooey cheesy inside. I like to do a combo of octopus, squid and shrimp. As for the insides, octopus is classic, but feel free to put in shrimp, chicken, or whatever savoury filling you like. You can find a takoyaki pan on or you can use an ebelskiver (Danish pancake) pan. Takoyaki need quite a few ingredients and a specialized pan, but I think it’s worth it. They’re fast, furious and churn out the little balls like there’s no tomorrow. When the bottom of the balls are cooked, they’re flipped with skewers so that the inside batter flows out to create the other side of the ball. A dashi flavoured batter is poured into the molds and then each ball gets a piece of octopus, some ginger, and green onions.
#FRIED OCTOPUS PROFESSIONAL#
Professional takoyaki chefs have rows and rows of cast iron pans with half spherical molds. If you ever come across a takoyaki stand, stay awhile and check out the takoyaki makers.
Thankfully for us (especially these days), you don’t have to travel to Osaka to try them – they’re basically found everywhere in Japan and are quite popular in North America too. Takoyaki is one of Osaka’s quintessential street foods. Takoyaki literally translated means octopus fried, but they aren’t just fried octopus – they’re tiny, piping hot balls of batter filled with green onions, ginger, crispy tempura bits and octopus. A couple of years ago a good friend of mine gave me an electric takoyaki maker for my birthday.
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