Landstown High School

The Wondrous of Takoyaki

Michael Williams
Honors English 12
Mrs.Baker
May 13, 2015

Dear Reader:
My name is Michael. When I was just a wee boy, I traveled a lot due to military
parents you know how it is. Well during my travels I ran into this delicacy known as
Takoyaki. This food is so delicious with little room for error. But when made perfectly it is
to die for. The way they present the food to you is just the best also. I may not
understand what they are saying but, oh my god i think i just fell in love. Its like its like,
some divine intervention took place right in front of my eyes.
I must know what this wondrous food is made of and how to make it on my
own, I thought. But soon realized that there were a lot of techniques involved in making
it, all of which involved too much extra work. This paper contains the best way that I
have found to whip up this treat in quick batches while also being able to subsidize the
sale of it.

Sincerely, Michael

Table of Contents
1...The Wondrous of Takoyaki
2...Dear Reader,
3...Table of Contents
4...Takoyaki Description ()
5...Takoyaki Recipe
6...Chef's Instructions on how to make takoyaki
7...Takoyaki Popularity
8...Notes Page
9...Bibliography

Takoyaki Description ()

Takoyaki is a Japanese snack in the shape of little spheres containing pieces of

octopus. It literally translates to octopus (tako) fried (yaki) and some may call it
Octopus Balls or Octopus Dumplings.
Takoyaki was originated in Osaka around 1935 and became popular in other
areas of Japan. Its one of most popular street foods along with Okonomiyaki
() and can be found at the street vendors,in convenience stores,
supermarkets, food courts, and of course takoyaki specialty restaurants.
Takoyaki is made with dashi flavored batter filled with a few pieces of octopus, crispy
scraps of tempura, green onions, and pickled red ginger. Its usually served with
takoyaki sauce and Japanese mayo, topped with a sprinkle of dried green seaweed and
katsuobushi. Takoyaki is always served piping hot. Its slightly crispy outside and gooey
inside. Delicious, scrumptious, all of those words that are synonymous to tasty is a great
descriptor of this food.

Takoyaki Recipe

3.5 - 5 oz (100 - 145g) octopus (cooked)

cup (4g) katsuobushi (dried bonito flakes) and more for garnish
1 cup (5.3 oz/150g) all-purpose flour
2 tsp. baking powder
1 tsp. konbucha (or tsp. salt)
2 large eggs
1 tsp. soy sauce

1 cup dashi stock

cup finely chopped green onion
cup Tenkasu (tempura scraps)
Topping
Dried green seaweed (Aonori) for garnish
Pickled red ginger (Beni Shoga) for garnish
Takoyaki Sauce or Tonkatsu sauce
Japanese mayonnaise
Batter
300G All-Purpose flour
3 Eggs
1 Liter of Cold Water
3G Salt
1/2 Teaspoon Kombu Dashi stock granules
1/2 Teaspoon Katsuo Dashi stock granules
2 Teaspoons soy sauce
Cubes of boiled Octopus, Cubed Protein
Sliced Green Onions
Tempura Bits or Rice Krispies
Shredded Cheese

28 Servings of takoyaki should be able to be made with this list.

Chef's Instructions on how to make takoyaki

Beat the eggs and add the water, and stock granules. Add the egg-water mixture to the
flour and salt and mix well. Heat up your pan and oil the individual cuppies with a brush
or towel covered in oil. Pour the batter into the individual compartments up to the top,
overflow will be acceptable. Add green onions, sliced octopus, and tempura bits into the
already mixed batter.
At some point, the bottom of the takoyaki will be cooked through. You can use a skewer
(toothpick) or any utensil you have ready to roll them 90 degrees, if you cant turn the
takoyaki easily, it probably needs to cook for a bit longer. Wait a minute or so and then
do another 90 degree turn. The balls will become easier to turn the more they cook.

When the takoyaki is done they are lightly brown and crispy on the outside and they turn
easily in their holes. It should take about 10 minutes per batch, from start to finish. To
serve, place the takoyaki on a plate and drizzle with mayonnaise and takoyaki sauce.
Generously sprinkle on the katsuobushi, aonori, dashi, and beni shoga. Enjoy with
caution.

Takoyaki Popularity
Takoyaki was first popularized in Osaka, where a street vendor named Tomekichi Endo
is credited with its invention in 1935. Takoyaki was inspired by akashiyaki, a small round
dumpling from the city of Akashi in Hygo Prefecture made of an egg-rich batter and
octopus. Takoyaki was initially popular in the Kansai region, and later spread to the
Kant region and other areas of Japan. Takoyaki is associated with yatai street food
stalls, and there are many well-established takoyaki specialty restaurants, particularly in
the Kansai region. Takoyaki is now sold at commercial outlets, such as supermarkets
and 24-hour convenience stores.

Notes Page
Takoyaki. Wikipedia. Wikimedia Foundation, n.d. Web. 13 May 2015.
<http://en.wikipedia.org/wiki/takoyaki> Takoyaki Description

Takoyaki Recipe i Am a Food Blog. i am a food blog RSS. N.p., Apr. 2012. Web.
13 May 2015. <http://iamafoodblog.com/takoyaki-recipe/> Takoyaki Popularity

Takoyaki Recipe Just One Cookbook . Just One Cookbook.

N.p., 2013. Web. 13 May 2015. <http://www.justonecookbook.com/takoyakirecipe/>
Takoyaki Recipe

Bibliography
Takoyaki. Wikipedia. Wikimedia Foundation, n.d. Web. 13 May 2015.
<http://en.wikipedia.org/wiki/takoyaki>

Takoyaki Recipe i Am a Food Blog. i am a food blog RSS. N.p., Apr. 2012. Web. 13
May 2015. <http://iamafoodblog.com/takoyaki-recipe/>

Takoyaki Recipe Just One Cookbook . Just One Cookbook. N.p.,

2013. Web. 13 May 2015. <http://www.justonecookbook.com/takoyaki-recipe/>