Mmm, octopus balls. No, not literally, but yes, literally. These little puffs are made of eggy batter and pieces of octopus. These takoyaki are a Japanese streetfood mainstay, grilled in special cast iron molds.
Side one is cooked to a golden crispy brown, then flipped with a wooden skewer, letting side two cook to the same doneness. They're served in paper trays, doused with mayonnaise (or Kewpie), a sweet and savory sauce (like teriyaki), and sprinkled with tempura crumbs, dried fish shavings, and dried seaweed.I picked up a tray of 8, to go, from Nijiya Market in Japantown for $2.99. Unsurprisingly, they definitely skimped on the octopus. But the batter was delicious and savory. Not a bad deal though, for just three bucks, I got a delicious streetfood lunch.
2 comments:
I love takoyaki. We were lucky enough to try organic takoyaki served out of the back of a lady's van when we visited Osaka a few months back. It was the middle of the night (around 2am) in a car park eating and drinking with the locals on a weeknight. We don't have any of that sort of thing here in New Zealand. Most places are closed by 10pm on weeknights.
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