Tako-yaki

Tako- yaki (Japaneseたこ焼き, dt baked octopus ) is a small hot dish from Kansai. In a about a plum dough ball a bit Oktopusarm is admitted. To cook to use a special Brateisen with 16 or more circular depressions, similar to a one-sided waffle iron. The turning requires a bit of skill to get a pleasing round shape. The often eight Tako- yaki per serving be garnished to taste with a sauce similar to the Okonomi -yaki sauce and optionally with mayonnaise. On the sauce then often looks even Aonori ( dried seaweed ) and katsuobushi ( thinly shredded flakes of dried bonito fish).

Popular is Tako -yaki, among others, as a snack at festivals and amusement parks. Especially in the Kansai region of Japan are the micro -vans to the railway station outputs a familiar sight. In the repurposed to food stalls tails are fried and sold on the way home from work Tako- yaki. Eaten these are not with chopsticks, but with a Japanese toothpick.

Takoyaki are often still very hot when they appear edible from the outside, so you can very easily burn your tongue.

Typical ingredients are water, flour, egg, octopus, shoga, Tenkasu and spring onions.