Takoyaki Parties Never Get Old

Yet another Takoyaki party! But is it TENKASU or AGEDAMA?

Many Japanese people from the Kansai area in western Japan have a Takoyaki kit as part of their kitchenware items. If there’s a home gathering of Japanese expats takoyaki will probably make an appearance before long.

Takoyaki - cut octopus
Cut up octopus to insert into the center of each Takoyaki ball. “Tako” means Octopus.
Takoyaki - ingredients
Tenkasu, green onions, shouga (ginger), and, rare, but ok, cabbage.

The rice crispies looking thing you see above is called Tenkasu in Kansai-dialect. Until recently, I thought tenkasu was the regular name.

天かす てんかす “Tenkasu” Used in Kansai. The name comes from the left over stuff when you make Tenpura. The “ten” from “tenpura” and “kasu” basically means trash or residue.

揚げ玉 あげだま “Agedama” Used in the rest of Japan, it seems. Age means to “fry up,” and “dama” is a ball.

Takoyaki - ingredients
The batter should spill out of the depressions, no problem. It’ll roll together in the end.
Takoyaki - Cooking
Turn them as they cook to get this shape. All done!
Add Takoyaki sauce, seaweed (aonori), fish flakes (katsuobushi), and mayo if you like!

If you’ve never heard of Takoyaki, google it up. There are countless explanations!

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