How to eat take-out takoyaki | Reheat at home and restore to freshly-cooked condition!
Takoyaki, a classic Japanese street food of ball-shaped dumplings, is also beloved as an easy take-out item. For this article, we asked Tsukiji Gindaco for some tips on how to reheat takoyaki at home, restoring your take-out to freshly-cooked condition, complete with crisp exterior.
【Advised by】TSUKIJI GINDACO（築地銀だこ）
Table of Contents
Shake off the toppings
Takoyaki is normally sold dressed with sauce and mayonnaise, so when getting take-out, be sure to ask for packets of sauce and mayonnaise on the side.
First, shake off the kezuribushi (bonito flake) and aonori (green seaweed flake) toppings, reserving them in a dish.
After transfering the kezuribushi and aonori to a separate dish, your takoyaki should look like this.
Warm in the oven
Place your now topping-free takoyaki into the oven. So that each takoyaki can be individually warmed, space them apart from each other on top of aluminum foil.
Warm for about 5 minutes in the oven. Keep an eye on the takoyaki, and use chopsticks to turn them over for even warming. Be mindful not to burn yourself while turning!
Once finished warming, return the takoyaki to their serving platter.
Dress with sauce and mayonnaise
Apply sauce and mayonnaise. A tip for expertly applying the mayonnaise is to cut a small opening, which will allow you to distribute fine strands of mayonnaise just like at a restaurant.
Lastly, finish by scattering the reserved kezuribushi and aonori over top. Now you can enjoy takoyaki just like freshly-cooked, at your own home.
Try this simple twist – Negidako and natto!
Next, let’s create a delicious twist on take-out negidako (takoyaki with spring onions), using ingredients commonly available in a Japanese household.
We’ll need an order of negidako, and a pack of natto (sticky fermented soybeans).
The dipping sauce cup contains tentsuyu (tempura dipping sauce) and daikon oroshi (grated daikon radish). Stir up a pack of natto, and drop it in!
Next, stuff some negi (spring onion) and kizami nori (silvered seaweed) inside a takoyaki, and dip it into the natto dipping sauce mixture. The sticky, stretchy texture and fragrance of natto brings even more classic Japanese flavor!
Now you know how to enjoy take-out takoyaki at home, with flavor and texture just like freshly-cooked. Please give it a try!
* The published information is current as of October 2022. Prices and other details are subject to change.
Founded in 1997 in Kiryu, Gunma Prefecture, this is the largest takoyaki chain restaurant in Japan. It currently operates more than 500 locations not only in Japan, but also in other Asian countries, including Taiwan.
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