Osaka's Famous Octopus Balls
Takoyaki is a ball-shaped Japanese snack that is crispy on the outside and soft and gooey on the inside. Its name literally translates to “grilled octopus” (tako-yaki), and it is arguably the most famous street food to come from the culinary paradise of Osaka. Watching skilled vendors expertly flip the batter balls in their special cast-iron pans is part of the fun.
How Takoyaki is Made
The process is fascinating to watch. A savory batter made from wheat flour is poured into a special molded pan with half-spherical indentations. A piece of diced octopus is dropped into the center of each ball, along with tempura scraps (tenkasu), pickled red ginger (beni shoga), and green onions. As the batter cooks, the vendor uses a pick to skillfully and rapidly flip the balls, forming them into perfect spheres.
The Perfect Toppings
Fresh off the grill, the piping hot takoyaki are placed in a paper tray and brushed with a sweet and savory brown sauce, similar to Worcestershire sauce. Then, they are drizzled with Japanese mayonnaise and generously sprinkled with fine green seaweed flakes (aonori) and a flurry of dried bonito flakes (katsuobushi). The heat from the takoyaki makes the thin bonito flakes “dance,” adding a final touch of theater to this delicious snack.
A Word of Caution
Be careful on your first bite! Freshly made takoyaki are notoriously hot on the inside. It's best to poke a hole in one to let some steam escape before you attempt to eat it whole. Despite the risk, the irresistible combination of flavors and textures makes takoyaki a must-try experience in Japan.