{"id":1349,"date":"2023-04-14T18:00:45","date_gmt":"2023-04-14T09:00:45","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1349"},"modified":"2025-07-21T18:03:57","modified_gmt":"2025-07-21T09:03:57","slug":"23026","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23026\/","title":{"rendered":"How to eat take-out takoyaki<\/em> | Reheat at home and restore to freshly-cooked condition!"},"content":{"rendered":"

Shake off the toppings<\/h2>\r\n
\"Shake<\/div>\r\n

Takoyaki<\/em> 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.<\/p>\r\n

\"Shake<\/div>\r\n

First, shake off the kezuribushi<\/em> (bonito flake) and aonori<\/em> (green seaweed flake) toppings, reserving them in a dish.<\/p>\r\n

\"Shake<\/div>\r\n

After transfering the kezuribushi<\/em> and aonori<\/em> to a separate dish, your takoyaki<\/em> should look like this.<\/p>\r\n

Warm in the oven<\/h2>\r\n
\"Warm<\/div>\r\n

Place your now topping-free takoyaki<\/em> into the oven. So that each takoyaki<\/em> can be individually warmed, space them apart from each other on top of aluminum foil.<\/p>\r\n

\"Warm\"Warm<\/div>\r\n

Warm for about 5 minutes in the oven. Keep an eye on the takoyaki<\/em>, and use chopsticks to turn them over for even warming. Be mindful not to burn yourself while turning!<\/p>\r\n

\"Warm<\/div>\r\n

Once finished warming, return the takoyaki<\/em> to their serving platter.<\/p>\r\n

Dress with sauce and mayonnaise<\/h2>\r\n
\"Dress\"Dress<\/div>\r\n

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.<\/p>\r\n

\"Dress<\/div>\r\n

Lastly, finish by scattering the reserved kezuribushi<\/em> and aonori<\/em> over top. Now you can enjoy takoyaki<\/em> just like freshly-cooked, at your own home.<\/p>\r\n

Try this simple twist \u2013 Negidako<\/em> and natto<\/em>!<\/h2>\r\n
\"Try<\/div>\r\n

Next, let\u2019s create a delicious twist on take-out negidako<\/em> (takoyaki<\/em> with spring onions), using ingredients commonly available in a Japanese household.
\r\nWe\u2019ll need an order of negidako<\/em>, and a pack of natto<\/em> (sticky fermented soybeans).<\/p>\r\n

\"Try<\/div>\r\n

The dipping sauce cup contains tentsuyu<\/em> (tempura dipping sauce) and daikon oroshi<\/em> (grated daikon radish). Stir up a pack of natto, and drop it in!<\/p>\r\n

\"Try<\/div>\r\n

Next, stuff some negi<\/em> (spring onion) and kizami nori<\/em> (silvered seaweed) inside a takoyaki<\/em>, and dip it into the natto<\/em> dipping sauce mixture. The sticky, stretchy texture and fragrance of natto brings even more classic Japanese flavor!<\/p>\r\n

\"Try<\/div>\r\n

Now you know how to enjoy take-out takoyaki<\/em> at home, with flavor and texture just like freshly-cooked. Please give it a try!<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":2,"featured_media":1345,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,58,76],"class_list":["post-1349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-b-gourmet","tag-local-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1349"}],"version-history":[{"count":13,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1349\/revisions"}],"predecessor-version":[{"id":2318,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1349\/revisions\/2318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1345"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}