Takoyaki, the most “insignificant” significant Japanese local delicacy ( Ding Yiyin)

Takoyaki (たこ焼き) is a popular ball-shaped, pan-fried dumpling made of batter. Among all the Japanese local snacks Takoyaki is probably the most well-renowned. Despite its usual pingpang- ball size, it was one of the most popular local foods that has been introduce abroad and enjoyed its prominence in Japan as well.
The invention of Takoyaki was inspired by Akashiyaki through a street vendor named Tomekichi Endo in Osaka, 1935. First enjoyed its populace in Kantai and then introduced to Kanto and other areas. Nowadays Takoyaki can be purchased in many street food stalls and in takoyaki specialty restaurants and eateries.

The batter for making Takoyaki are mixed with diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion. There are various types of Takoyaki, mostly different on toppings.

It became common to brushed Takoyaki balls with soy sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegar dashi. Most Takoyaki balls are grilled a bit crispy on the outside and are hot and soft inside. The fresh baby octopus slices inside the ball just add the icing on the cake.

For people who found small Takoyaki balls boring. I would suggest them to try a Takoyaki store in Ikebukoro where you could get “giant” Takoyaki balls. In an ordinary stores you may need a dozen of Takoyaki balls to be full. Here only one would do the work. Of course there are many flavors to be chosen from and I will let you to discover that yourself!!!