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Countless street stalls spring up at various times throughout the year, such as on New Year's Day to serve people making their first visit of the year to a shrine and at festivals. Takoyaki balls are even sold by mom-and-pop candy stores where children tend to gather in large numbers. Opportunities to prepare takoyaki balls at homes across Osaka are so great that it is said that "akoyaki griddles in Osaka are part of a bride's household effects." This dish is so popular that most homes in the Kinki region as well as homes in other parts of Japan inhabited by people who hail from the region feature a takoyaki griddle or similar device, and both men and women are familiar with the process of making this delicacy on their own.
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Dissolve flour and eggs in water or a broth-based soup until the mixture achieves a saucy consistency, apply heat to a special griddle using a dedicated cooking stove, and fill this griddle to the brim with the prepared batter.
Next, place bite-sized pieces of diced octopus in the center of each ball together with red pickled ginger, tenkasu, dried shrimp, and green onions and wait for the underside surface to form a thin membranous layer as the ball continues to cook before taking a specially designed skewer to flip the balls over. Repeat this process several times to form a spherical shape. After the balls have been grilled a lovely golden brown color, such that they emit a pleasant aroma, pour some sauce on top and complete your masterpiece by adding mayonnaise and topping with shaved dried bonito and aonori seasoning according to your taste. |
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