batter,boiled octopus 、 greenonions and marinated ginger . Sold at
street stands, Takoyaki are grilled on an iron plate with many holes on it.
It is served with shaved dried bonito , flakes of green laver and a
thick sauce.
In Singapore I saw some shops used cheese, boiled corns ..instead of
octopus as they are too expensive there.I also tried to use boiled
prawns and cuttle fish.But they could not reach the standard
Outside of Takoyaki must be crispy , once you bite it, hot and creamy
batter is oozing out and it will melt in your mouth. Then, you can enjoy the
chewy texture of the octopus.
As for Takoyaki being crispy, juicy , chewy is vital.
The television program proved that good ones can float in the water as they have
bubble when they are grilled. If there are no bubbles, batter becomes
hard and heavy and not creamy so they will sink.
The holes of the iron plate are semi- spherical in shape but perfectly round by quickly using 2 awls .These two points are the special techniques of the making of Takoyaki.
I prefer Takoyaki in Kansai (Osaka Kyoto area) as it as in Kanto(Tokyo
Yokohama area) as Kakoyaki shops in Kanto spray oil after they are
almost cooked to make them crispy . So I feel oilier than Osaka's
which are the original . At times my tongue gets burnt !!
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