Takoyaki originated in Osaka more than 50 years ago (as did okomomiyaki) and spread all over Japan. It is now one of the most popular street foods along with okonomiyaki, yakisoba and so on, and tastes extremely good with a good Japanese beer. It is so popular that nowadays even convenience stores sell it.

As with many dishes in Japan, takoyaki has many variations, such as shrimp as a substitute for octopus, tomatoes, cheese, chocolate, mochi, corn, bacon, avocado and so much more.

Takoyaki is relatively easy to make, but you must have a cast iron takoyaki pan or electric takoyaki pan, the latter being most common in Japan.

The traditional ingredients for 30 takoyaki balls as follows:

• 500 ml of dashi (fish-based Japanese stock)
• 2 eggs
• 1 teaspoon of soy sauce
• 1/4 teaspoon of salt
• 150 g of all-purpose flour
• 2-3 green onions, fined chopped
• 2 teaspoons of chopped benishoga (pickled red ginger)
• 150 g of octopus cut into 30 pieces
• oil
• takoyaki or okonomiyaki sauce
• mayonnaise
• aonori (green dried seaweed)
• katsuobushi (dried bonito flakes)

• In a large bowl mix dashi, eggs, soy sauce, salt and flour.
• Heat the takoyaki pan and coat the pan (holes and in between) with oil using a paper towel.
• Pour batter to fill the holes of the pan.
• Drop the octopus pieces in the batter in each hole and sprinkle chopped green onions and ginger all over the pan.
• Cook at medium heat for 1-2 minutes and turn over using a takoyaki turner. A chopstick can also be employed. This is the trickiest stage of the cooking.
  You can learn the technique form the video below.
• Cook another 3-4 minutes and turn constantly.
• Place the cooked takoyaki balls on a plate and pour takoyaki sauce and mayonnaise over them.
• Finally, sprinkle the takoyaki with aonori and katsuobushi.

Enjoy and don’t forget the beer!