Seoul Food Girl in Japan:How to make Takoyaki in true Osaka fashion

Forget spending a fortune in America or taking a trip to Japan, making your own takoyaki is easier than you think.

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How to make Takoyaki live video:

A takoyaki grill is needed.

      Bubbly balls of goodness shimmering with moving flakes and green sparkles is the best way to describe the famous Japanese dish takoyaki (た こ焼き). During my first trip ever to Japan, my friend and I stopped by the famous takoyaki restaurant in Dotonbori in Osaka. Osaka is the best place in Japan to try takoyaki as the delicious octopus fried balls originated in the coastal city in 1935. To be honest, I was very skeptical about trying takoyaki for the first time because of the crazy hype fellow travelers and friends expressed as they lost their minds telling me about it. Speaking from past experience trying popular food items in tourist locations usually turns out to be a let down and more of a tourist trap or experience rather than being popular for the actual taste and quality of the food. But all of my premonitions were wrong about takoyaki as I bit into a flaky and crunchy yet gooey ball of absolute joy and decided it was by far on the top 5 list of things I had eaten in Japan. Returning back to Tokyo to work 10 months after my short trip to Osaka, I found myself with a Japanese family making my own takoyaki for the first time. 

My great takoyaki teachers.

Takoyaki Ingredients:

-Batter
-Octopus
-Tempura
-Fish flakes
-Pickled ginger
-Green onion
-Seaweed flakes (kim)

Simply add all of the ingredients to the inside of the balls and turn them with a toothpick. Then season as shown in the video.

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