Takoyaki is a popular Japanese dumpling made of batter, diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion, topped with okonomiyaki sauce, ponzu, mayonnaise, green laver (aonori), and katsuobushi (fish shavings), first popularized in Taisho-era Osaka, where a street vendor named Endo Tomekichi is credited with its invention in 1935. Takoyaki can be found in shops called issen-yoshoku , which roughly translates to "one-penny Western food". There is a similarly named dish called ikayaki but it is a broiled whole squid and bears no resemblance. Yaki is derived from "yaku" which simply means "to bake or grill" in Japanese, and can be found in the names of other Japanese cuisine items such as teriyaki or sukiyaki.
Ingredient:
Flour 140 gms.
Baking Powder 5 gms.
Sugar6 gms.
Salt 2 gms.
Fresh Milk 2 Tea Spoon
Egg 2
Dried Fish Soup 2 1/4 Cup
Stuff Ingredient:
Fresh Octopus
Chopped Cabbage
Chopped Carrot
Preparation:
1. Mix together baking powder with flour, sugar and salt.
2. Mix fresh milk with Japanese sauce, egg, fish soup and then continually pour the mix ingredient that we mix before.
3. Warm the electric Takoyaki cooker, turn on the power to no. 3-4 then put some vegetable oil. Put octopus, cabbage and carrot. Role it up in the round hole until it cook. Severed with mayonnaise and topped with Dried Fish.
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Travel Guide
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