Takoyaki
Takoyaki was invented in Osaka in the 1930s and remains the city's most iconic street food, sold from stalls with rows of the distinctive moulded pans.
Ball-shaped Japanese street food filled with tender octopus, batter, and pickled ginger, cooked in a special moulded pan until crisp outside and molten within — finished with a swirl of takoyaki sauce, mayonnaise, and bonito flakes.
Ingredients
Method
Whisk flour, dashi and eggs into a thin, smooth batter.
Heat a takoyaki pan (or aebleskiver pan) and oil the moulds well. Fill each with batter and drop in a piece of octopus and pickled ginger.
As the edges set, use a skewer or pick to rotate each ball a quarter turn, letting raw batter flow in to fill the gap. Repeat until fully round and golden.
Plate and drizzle with takoyaki sauce and mayonnaise, then top with bonito flakes while hot so they flutter.
Rotate the balls gradually in small turns rather than all at once — this is what forms their perfectly round shape.
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