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Cool Japan / Takoyaki (たこ焼き or 蛸焼 / Fried or Grilled Octopus)

たこ焼き たこ吉 [ Making of The TAKOYAKI ]

Takoyaki (たこ焼き or 蛸焼, literally fried or grilled octopus) is a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan (see below). It is typically filled with diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
File:Cooking takoyaki by d'n'c TsurugaokaHachiman, Kamakura.jpg
(Cooking takoyaki)

Nowadays, it is commonly brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
File:Takoyaki-1.jpg
(Takoyaki served with mayonnaise)

It was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935 under the influence of Akashiyaki. Takoyaki was initially popular in Kansai but later spread to Kanto and other areas. Today, it is popular in many areas throughout Japan. Takoyaki can be purchased in many yatai street food stalls, but today there are many well-established takoyaki specialty restaurants/eateries that are very popular. Osaka and the Kansai area is particularly famous for it. It is often sold in many commercial outlets, such as supermarkets and 24-hour convenience stores.
File:TakoyakiUeno.jpg
(Takoyaki served with grated daikon and tsuyu)

Yaki is derived from "yaku" (焼く) which is one of the cooking methods in Japanese cuisine, meaning "to fry or grill", and can be found in the names of other Japanese cuisine items such as teppanyaki, yakitori, teriyaki and sukiyaki.

By TS on Mar 17, 2012
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。