Molten octopus dumplings, straight off the griddle.
What it is
Takoyaki are golf-ball dumplings of batter with a chunk of octopus, cooked in a special dimpled pan, turned with picks until round and crisp outside, molten inside. Topped with sauce, mayo, seaweed and bonito.
What it means
Osaka's iconic street snack, now a festival and food-stall staple across Japan. Watching the cook flip rows of them with two picks is half the joy.
Why it's wonderful
Hot, savory and a little dangerous — the centre is lava-soft. Crisp shell, creamy middle, sweet-salty sauce and that wisp of bonito waving in the steam.
What to order
- Classic sauce & mayo
- Negi (scallion) or ponzu
- Eat hot — but mind the molten center
- Great with beer