Home party to enjoy cooking takoyaki together
“Tako-pa” is a home party which young people love. It’s very popular especially in Osaka where Takoyaki was born, because every family has one Takoyaki maker at home! If you have friends from Osaka or are living in Osaka, there is a big chance that you are invited to “tako-pa”!! There, we enjoy arranging Takoyaki with putting other original ingredients other than octopus.
Soul food from Osaka
ypically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). There are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vinegar), goma-dare (sesame-and-vinegar sauce) or vinegared dashi.
1. Mochi (rice cake)
But for Takoyaki, you can choose this “Kiri-mochi” (cut mochi).
Each piece of mochi is packed like this. To put inside Takoyaki, you cut these cut mochi into smaller piece. When fried, mochi is melt because of heat and it becomes sticky.
Cheese is also very popular ingredient for arranged Takoyaki. (Actually young Japanese people love to use cheese for everything as topping!)
But for Takoyaki, you don’t have to very good or expensive cheese. For example, we have processed cheese for Pizza topping like this photo. This kind of cheese is already cut into small peace and get melted very soon, so perfect for arranged Takoyaki!
Another recommendation is this sliced cheese. It’s very popular in Japan, as we can use them for many arranged dish! Each cheese is sliced thin and packed like this.
Here are another way from putting cheese in takoyaki. With these sliced cheese, you can put them on Takoyaki as well.
Kimchi (Korean: 김치 Korean pronunciation: [kimtɕʰi]; English pronunciation: /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as “spicy” or “sour”. In traditional preparation kimchi is often allowed to ferment underground in jars for months at a time.
It is Korea’s national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Kimchi also has many different kinds depends on the main ingredients.
Kimchi is a kind of hot pickles. Though it’s Korean traditional dish, it’s very popular in Japan. There are many people who always have Kimchi in the fridge. It’s goes super well with rice! And this dish can be a nice ingredient for Takoyaki too!
“Suzi-kon” is a Japanese dish with sinewy meat of beef and Konnyaku. It’s stewed with soy source and sugar.