As far as Japanese street vendor foods are concerned, few are more notorious than takoyaki. Also known as ‘octopus balls’ or ‘octopus dumplings’, this delicacy is cooked using a special hot plate with rows of half-spherical moulds. Each of the moulds is filled with a savoury batter mixture before a bite-size piece of tako octopus meat is inserted into the middle. The takoyaki are turned with a pick or skewer every minute or so to ensure an evenly-cooked outside and a perfect ball-shaped dumpling in the end. Takoyaki are typically served in lots of six, eight or ten, brushed with a sweet/savoury takoyaki sauce and topped with mayonnaise,aonori seaweed and katsuobushi bonito fish flakes.
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