Tako-yaki
Takoyaki ( Japanese た こ 焼 き , "fried octopus") is a small warm dish from Kansai . A piece of octopus arm is placed in a ball of dough about the size of a plum. A special roasting iron with 16 or more round recesses is used for cooking, similar to the preparation of poffertjes or a one-sided waffle iron. Turning it around requires a bit of skill to get an appealingly round shape. The often eight takoyaki per serving are the according to taste with a sauce similar to okonomiyaki sauce and optionally with mayonnaise garnished. Aonori (dried seaweed) and Katsuobushi (dried bonito fish grated in wafer-thin flakes ) are often added to the sauce .
Takoyaki is popular as a snack at festivals and in amusement parks. Especially in the Kansai region of Japan, the mini vans at the train station exits are a familiar sight. On the way home from work, takoyaki are fried and sold in the stern converted into snack stands. These are not eaten with chopsticks , but with a Japanese toothpick .
Takoyaki are often still very hot when they appear edible on the outside, so it's very easy to burn your tongue.
Typical ingredients are water, flour, egg, octopus , shōga , tenkasu and spring onions.
With vegan versions of Takoyaki, either mushrooms or tofu can be used as a substitute for squid.
See also: Akashiyaki , Okonomiyaki
Web links
Individual evidence
- ↑ Jasmin Erler, Laura Weslau: Umami - vegan Japanese cooking . Books on Demand , Norderstedt 2016, ISBN 978-3-7431-5289-2 , pp. 56 .