Japanese Takoyaki Recipes

Japanese Takoyaki Recipes - On this occasion we will provide several articles relating to the discussion of Japanese Typical Takoyaki, Here we will provide some reviews and discussions regarding Japanese Takoyaki.

The name Takoyaki is taken from Japanese, which is from the word "tako" which means octopus and "yaki" which means grilled. The origin of this takoyaki was first made by Endo Tomekichi at his shop called Aizu in Osaka. This snack is best eaten hot, especially accompanied by a cup of warm tea. Now Takoyaki is often easily found in malls in Indonesia, even in small roadside carts.

Takoyaki is one of the snacks (snack) originating from the Kansai kotan, Japan. The shape is quite unique, which is round with a little katsuobushi topping on it, and is best enjoyed with chili sauce / soy sauce. Its appearance is very similar to round tofu but with a smaller diameter of 4cm. The word Takoyaki itself is taken from 2 syllables, namely Tako and Yaki. These two syllables also have a meaning, you know, namely Tako which means octopus, and yaki which means grilled. So literally takoyaki can be interpreted as grilled octopus. Indeed, you could say that the main raw material for making this snack uses processed octopus which is used as a filling for the main dough.

In Indonesia itself, takoyaki is climbing the peak of its popularity. This can be seen from the many takoyaki shops in the style of UKM or Franchise that are selling them on foot. It can be said that octopus or squid is not too familiar in Indonesia. This can be seen from the lack of recipes or specialties from Indonesia that use raw materials for octopus or squid. In the country, the raw materials for octopus and squid are quite quiet, this can be seen from the lack of restaurant menus that offer processed squid and octopus menus. Apart from being devoid of enthusiasts, the prices of octopus and squid are quite expensive. Because of this, many takoyaki cultivators are tricking their menu with other ingredients such as chicken, shrimp or sausage.

In their home country, takonyaki itself is quite popular, the number of takoyaki food stalls are mushrooming as if it is proof that octopus meat is quite popular there. It is no secret that Japanese people are very fond of what is called Seafood food. For them, seafood has a high level of nutritional value. So do not be surprised if Japanese people are able to eat seafood 3 to 4 times a week. The seafood in the land of the rising sun itself is unique, some are served raw with a dip in soy sauce. There are also those that are processed into mixed food ingredients such as takoyaki or onigiri.

Takoyaki is usually served with several types of toppings, sauces and soy sauce. Usually the topping on takoyaki comes from nori or katuobushi. Both types of toping are made from processed fish meat, if in Indonesia they usually use smoked skipjack fish because the aroma is much more delicious. Making takoyaki is also not arbitrary, you need a special pan (pan) and skill in making the shape so that it becomes perfectly round. So for ordinary people or those who have never tried to make this food, surely it will be quite difficult because this requires quite a lot of practice.

Simple Takoyaki Ingredients:

• 175 gr flour
• 2 egg yolks
• 1 btr chicken egg
• 350 ml of liquid broth
• 1/2 teaspoon baking powder
• 100 gr baby octopus, wash, peel then steam and cut into cubes
• 1 spring onion, chopped
• 100 ml bulldog sauce, ready to eat
• 50 ml mayonnaise
• Katsuobushi to taste (can be bought at supermarkets)
• Right amount of oil
• 1/2 teaspoon salt
• 5 sheets of dry Nori ready to use

How To Make:

• Beat eggs and egg yolks until blended, then pour in the liquid broth little by little until evenly distributed
• Then mix the flour, baking powder and salt. Then enter into the broth mixture, stir until the mixture is thick and well blended
• Heat the Takoyaki molds, grease with oil, and spread the dough to 1/2 the mold
• Add the squid and spring onions, pour in the flour mixture again to cover the contents of the takoyaki, then cover the mold
• Cook until the dough expands, turning the Takoyaki using a stick to keep it round
• Cook until Takoyaki is evenly cooked, then remove from heat.
• Place the takoyaki on a serving plate, sprinkle with katsuobushi and chopped nori, then serve with mayonnaise and bulldog sauce.