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 Know what takoyaki is? Yes, takoyaki is a traditional Japanese delicacy in the shape of a ball made from wheat flour dough.

Octopus that has been cut or diced typically stuffs it. Mayonnaise and takoyaki sauce are spread on the balls.

Takoyaki can be consumed between meals or as a snack, but in certain places it is also served as a side dish with rice.

Tomekichi Endo, an Osaka businessman, introduced takoyaki for the first time in 1935.

The dish akashiyaki, a type of tiny round dumpling from the city of Akashi that is created from a rich dough of eggs and octopus, served as the inspiration for takoyaki.

In Osaka, Tomakichi Endo opened a takoyaki business. The retailer is called Aizuya. The store opened in the 1930s and has since grown to be one of the area's oldest takoyaki establishments.

There are many different toppings and fillings available for takoyaki in today's market, including sausage, cheese, octopus, and many more.

The dish known as "octopus balls" swiftly spread throughout Japan and the rest of the world.

The main ingredients for making takoyaki

- 150 gr triangular flour

- 1 tsp dashi

- 1 tbsp soy sauce

- 350 ml of water

- 1/4 tsp salt

- 1 egg

Stuffing: octopus/sausage/cheese and others according to taste


- 1/2 bottle of tomato sauce

- 1 tsp soy sauce

- 2 tbsp English soy sauce

- 1 tsp sugar


- Katsuobushi

- Mayonnaise to taste

- Nori to taste

How to make:

- Combine all takoyaki ingredients and stir until smooth and smooth. then let stand for about 15 minutes

- Prepare the stuffing, then cut into pieces according to taste

- Heat the takoyaki mold, then grease it with enough oil/margarine. Use low heat. then Pour the half-mold takoyaki dough,


  then give enough stuffing, add more dough until it's full

- After a bit cooked, with the help of a skewer, turn the takoyaki until the top is at the bottom. Cook until evenly cooked

- Heat all sauce ingredients, cook until sugar dissolves. Serve takoyaki with sauce, mayonnaise and others

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