“Takoyaki” (Octpus dumplings) is one of Osaka’s local popular local specialities.
It is a baked ball of wheat flour of three to five centimeter diameter, into which a small piece of octpus is put.
Not only eating at a stand and a restaurant, but also cooking at home.
I have a takoyaki pan and they say every house int the city owns one.
By most account, takoyaki was created in 1935, when an Osaka restaurant cooked a batter made from flour and stock in the shape of ball, with diced octpus inside.
I sometimes eat rice with takoyaki as the main dish.
Many foreighners surprised that, because that would be like eating rice with bread as entree.
I enjoy takoyaki with variatinons.
I use sausage, rice cake and cheese, shrimp instead of octpus.
Not only that, I cook spanish “ajilio” -dish fried in garlic oil with a takoyaki pan.
I think takoyaki has very possible food.
