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Takoyaki (たこ焼き) / Japanese Food

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Takoyaki (たこ焼き or 蛸焼) (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion, topped with okonomiyaki sauce, ponzu, mayonnaise, green laver (aonori), and katsuobushi (fish shavings), first popularized in Taisho-era Osaka, where a street vendor named Endo Tomekichi is credited with its invention in 1935.
Takoyaki can be found in shops called issen-yoshoku (壹銭洋食), which roughly translates to "one-penny Western food". There is a similarly named dish called ikayaki but it is a broiled whole squid and bears no resemblance. Yaki is derived from "yaku" (焼く)  which simply means "to bake or grill" in Japanese, and can be found in the names of other Japanese cuisine items such as teriyaki  or sukiyaki.
Takoyaki Recipe is as follows.

http://www.ph-ayumi.org/blog/data/ph-ayumi/takoyaki.jpg
(Takoyaki served by Takoyaki Shop / Image)

http://hafu.jp/atoor/takoyakiya.jpg
(Takoyaki Shop / Image)

http://n.h7a.org/blog/images/takoyaki.jpg
(Takoyaki as home cooking / Image)

Ingredients:

  • 200g chopped boiled octopus
  • cooking oil
  • benishoga (pickled ginger) (to taste)
  • chopped negi (or scallions) (to taste)
  • tenkasu (or rice crispies) (to taste)

Batter:

  • 450cc water
  • 1 piece konbu (kelp), 10cm square
  • 15g powdered katsuo-bushi (shaved dried bonito)
  • 200g flour
  • 2 eggs

Sauce:

  • commercial takoyaki sauce
  • or worcestershire sauce
  • or bulldog sauce
  • or mayonnaise (Best Foods or Hellman's)

Cooking time: 10-20 minutes
Servings: 50-60 pieces (4-5 persons)

By J.S. on May 24, 2010

tag : Takoyaki (たこ焼き) / Japanese Food

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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。