Recipe at: http://www.themeatmen.sg/takoyaki
Delicately thin crisp exterior, soft creamy batter - these unmistakable little round balls hailing from Osaka has never missed a spot in the countless of Japanese food guides out there. Although traditionally stuffed with octopus slices, other variations have also popped up along the way. Such as ham and cheese, which are usually a hit among kids, as well as shrimp pieces for an equally delicious substitute for octopus.
Make sure to coat your takoyaki pan thoroughly with oil or the batter will end up sticking. Generously pour the batter into hole and fill it up with your favourite ingredients. Fret not if the mixture starts to overflow, a bit of stuffing and pushing of the extra batter will do the trick. As the bottom start to form, keep your takoyaki balls turning until it forms that crisp brown surface. Don’t worry if the batter inside does not get cooked, for the authentic versions of this popular street snack retains that soft yet melt-in-the-mouth texture of partially cooked batter.
This delightful combo of textures is best savoured piping hot fresh from the pan - so what better way to enjoy the true flavours of this Japanese streetside delicacy straight from your kitchen!
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