Takoyaki is a signature street food of Osaka, Japan and has become so popular that they can be found all over the streets of Korea, China and Thailand. In fact, there’s even a takoyaki museum in Osaka that’s become a popular destination to get your fix as well as buy octopus themed merchandise. These delicious spheres are made with pieces of octopus that are cooked with a seasoned batter in a special takoyaki pan that makes the outsides crisp while the center remain soft and squishy. It’s best eaten while they’re molten hot and the bonito flakes on top are still dancing. The other ingredients like the pickled ginger and seaweed powder give takoyaki very complex flavors that meld together into a well balanced bite.
Takoyaki pan and other tools
We love using our electric takoyaki pan since it gives us the freedom to cook takoyaki at the dinner table and it keeps the proper temperature so that they cook up perfectly. The cotton brush I use quickly oils the griddle and is the type that are traditionally used by street vendors. We tried using a silicone brush, but it doesn’t give us as much control over how much oil we place in each well compared to the cotton brush. Since we are using an electric non-stick griddle, it is important to protect the surface. Therefore, we really like using non-stick plastic takoyaki picks to flip our takoyaki. They are easy to clean and feel very comforatable to hold.
The products below are the ones we used in the video. The whole set cost us about $45 on Amazon.
Click on the images below to find out more details.
All of these ingredients can be found at most large Asian market or online at Tokyocentral.com. The equipment can be found using the Amazon links provided.