Japanese gastronomy is so colorful! No? Well Hello how are you. If you are on the other side of the world like us, maybe it is a bit strange but here we tell you that you have to encourage you to try it. Apart from being delicious, it is very visually attractive.
The octopus takoyaki are adorable octopus balls that you can not stop doing at home and will you leave all the information you need to know to prepare these delicacies.
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About the Takoyaki
Takoyaki is a delicious Japanese specialty that has gained popularity worldwide . These small balls of spongy dough, crispy on the outside and soft inside, are stuffed with tender octopus pieces, which gives them their distinctive name.
Originally from Osaka, Japan, it has become a fast food option throughout the country . "Takoyaki" is a Japanese word that literally translates as "grill octopus" in Spanish . This descriptive name reflects the very essence of this dish, since it is made up of small balls of dough cooked in a special pan and filled with tender octopus pieces.
Other varieties of octopus balls
In addition to this sandwich, there are other variations of octopus balls in Japanese cuisine. Octopus balls can also refer to other preparations, such as small octopus croquettes. These croquettes are a delicious mixture of potato puree, pieces of octopus and condiments, empanized and fried until a crunchy texture on the outside and soft inside is obtained . Japanese octopus balls are a culinary exquisiteness that stands out for its unique flavor and lovely presentation.
Something moves in the Takoyaki!
In the Takoyaki, what moves is not an intrinsic component of the dish , but rather an optical illusion created by a specific element: the dry pretty flakes, known as Katsuobushi . These ultra fine and dry flakes come from the beautiful, a type of fish, and are essential to add a distinctive touch.
Before serving the hot and newly prepared takoyaki, Katsuobushi flakes are sprinkled on the balls. Due to the residual heat of the dish, the flakes begin to move almost imperceptibly . This movement resembles undulations or vibrations, creating a unique visual experience that adds appeal to the presentation.
The Dry Bonito Capos dance is not only aesthetic, but also contributes to the flavor profile. The flakes melt slightly with the heat, releasing their rich umami flavor on the balls and complementing the combination of the spongy dough and the tender octopus .
History of the origin of Takoyaki
This dish has its roots in the Kansai region, specifically in the city of Osaka, Japan . Although there is no precise date of its creation, it is estimated that this appetizing street dish began to gain popularity in the 1930s.
- Osaka is known for its rich gastronomic scene and its street food culture . The invention is attributed to a man named Tomekichi endo, who experienced with the idea of cooking pieces of octopus in a mass of pancakes .
His culinary creativity and the adaptation of traditional Japanese cuisine techniques gave rise to him as we know him today . The specialized pan used to prepare Takoyaki, with its semi -manical molds, was also a key innovation in the process of creating this delicious delicacy.
Five infallible data about Takoyaki
- Festive origin : it had its beginnings at local fairs and festivals, which contributed to its festive character and its association with events and celebrations.
- Special utensils : Preparation requires a special pan called "Takoyakiki". This pan has semi -peric holes in which the dough is poured and the balls are cooked. Turning them skillfully while they cook is a unique technique that requires practice.
- Unique sauces and condiments : It is typically served with a combination of Takoyaki sauce, Japanese mayonnaise, dry beautiful flakes (katsuobushi) and aonori (green algae powder). The combination of these condiments creates a complex and delicious flavor profile.
- Creative adaptations : although traditionally contains octopus, there are numerous creative variations. Some include ingredients such as cheese, Kimchi , Mochi (rice cake) and even chocolate, demonstrating the versatility of this delicious preparation.
- Takoyaki in the world : thanks to its popularity, it has transcended the borders of Japan and has become appreciated worldwide. International restaurants and fairs have adopted this Japanese specialty, introducing themselves to diverse gastronomic cultures.
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Takoyaki recipe
Yield : 4 portions
Preparation time : 45 minutes
Ingredients
- 2 cups of flour for takoyaki (or common wheat flour)
- 4 cups of dashi broth
- 2 eggs
- 1 cup cooked octopus, cut into small pieces
- 1/2 cup of chopped green onion
- 1/4 grated ginger cup
- Takoyaki sauce (or a mixture of soy sauce and mirin)
- Japanese mayonnaise
- Dry beautiful flakes (katsuobushi)
- Aonori (green algae powder)
Simple steps to make takoyaki
- In a bowl mixes the flour, the dashi broth and the eggs until a soft dough is obtained. Heat the pan over medium heat and grease slightly.
- Pour the dough into the special molds inside the pan, carrying them almost to the top. Place pieces of octopus, green onion and grated ginger in each mold.
- With sticks or a skewer, turn the balls so that the dough is cooked uniformly. Remove from the pan and place on a plate.
- Cover with Takoyaki sauce, Japanese mayonnaise, dry beautiful flakes and sprinkle with Aonori.
