When I was growing up in Osaka, takoyaki was one of my favorite snacks. Originally from Osaka, this tasty treat has spread throughout Japan and abroad, including the US. Nevertheless, Osaka is the place to go for takoyaki. Everywhere you go in the city, stalls and shops offer endless variations on this scrumptious snack.
Takoyaki starts with a batter that is poured into a special griddle with half-spheres. A small piece of octopus (tako) is placed in each one. As the batter on the bottom half cooks, the takoyaki balls are rotated for even cooking. When done, they are typically covered with takoyaki sauce, katsuobushi (bonito flakes), aonori (seaweed) and mayonnaise.
For the octopus-squeamish, don’t worry! The small bit of octopus is so overwhelmed by all of the flavors, you may not even notice the slightly chewy texture of the octopus.
I remember growing up in the industrial Osaka suburbs, where small factories and metal shops flourished. Across from our tiny row house, a woman made takoyaki in her house to earn extra money on the side. I would stop by almost every day after school to buy some. Ten for 50 yen, or about half a dollar.
They come with toothpicks for eating. The takoyaki are so hot, it’s almost a game trying to enjoy the flavor while not burning your mouth!
I have a small takoyaki griddle now and will pull it out on occasion. As I turn the balls in the griddle, I feel nostalgic for my childhood.