Street food is some of the most loved in the world… Middle Eastern gyros, American hot dogs, Indian chaat… and Japanese takoyaki!
Traditionally, takoyaki are fried octopus balls, made using a specialized pan and bamboo skewers. The crispy-on-the-outside, succulent-on-the-inside snacks are served piping hot and topped with lots of savory sauces and condiments.
Takoyaki are made using a takoyaki-ki, or specialized takoyaki pan. The pans are generally made of heavy cast iron or a lighter coated aluminum so that they retain even heat. Takoyaki-ki are heated over a gas flame and seasoned batter is poured into the deep, round wells. As the batter cooks, small, 1-inch pieces of octopus, or even meat and cheese, are dropped into each well. Once the outer edges of the batter have cooked, the piece is turned ninety degrees with a bamboo skewer and allowed to cook again. The piece is turned over and over until the balls are round and golden brown on the outside. Each piece is served hot out of the pan, and garnished with green onions, okonomiyaki sauce, seaweed powder, bonito flakes and mayonnaise.
One of the best parts about getting fresh takoyaki is watching the cooks prepare dozens at a time, their bamboo skewers working steady and fast as each well of batter is turned into delicious snack balls!
Have you made takoyaki before using this pan? We’d love to hear your stories!