5 Best Authentic Japanese Street Food Recipes

1. Takoyaki (Octopus Balls) Recipe

Ingredients

• 2 cups all-purpose flour
• 2 eggs
• 2 cups dashi stock
• 200g octopus, diced into small cubes
• 2 green onions, finely chopped
• 1/4 cup pickled ginger (benishoga), chopped
• Tempura scraps (tenkasu)
• Vegetable oil for cooking

Sauce and Toppings

• Takoyaki sauce (or a mix of Worcestershire sauce and ketchup)
• Japanese mayonnaise
• Bonito flakes (katsuobushi)
• Dried seaweed flakes (aonori)

Equipment

• Takoyaki pan or muffin tin
• Takoyaki turning tool (or wooden skewer)

Step-by-Step Instructions

1. Prepare the batter:

• Whisk together the flour, eggs, and dashi stock until smooth.
• Let the mixture rest for 30 minutes to eliminate lumps.

2. Prep ingredients:

• Dice the octopus into small, uniform cubes.
• Chop the green onions and pickled ginger.
• Have the tempura scraps ready.

3. Cooking process:

• Heat the takoyaki pan with a generous amount of oil.
• Pour the batter to fill each hemisphere.
• Add the octopus, green onions, ginger, and tempura scraps.
• Use the turning tool to shape them into perfect spheres.
• Cook until they are golden brown and crispy.

4. Serving:

• Transfer the takoyaki to a plate.
• Drizzle with takoyaki sauce.
• Add Japanese mayonnaise.
• Sprinkle with bonito and seaweed flakes.
• Serve immediately while hot.

2. Yakitori (Grilled Chicken Skewers) Recipe

Ingredients

• 500g chicken thighs
• Wooden or metal skewers
• Sea salt
• Tare sauce:
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 2 tbsp sugar

Preparation

1. Cut the chicken into uniform bite-sized pieces.
2. Soak the wooden skewers in water for 30 minutes.
3. Thread the chicken onto the skewers.

Marinade Instructions

1. In a bowl, combine soy sauce, mirin, sake, and sugar.
2. Simmer the mixture until it thickens slightly.
3. Set aside half for basting and the other half for serving.

Cooking Method

1. Preheat your grill or grill pan to medium-high heat.
2. Grill the skewers for 3-4 minutes on each side.
3. Brush them with tare sauce while grilling.
4. Turn the skewers and continue grilling until they are nicely charred.

Serving Suggestions

• Sprinkle with shichimi togarashi (seven-spice powder).
• Serve with extra tare sauce on the side.
• Garnish with finely chopped green onions.

3. Okonomiyaki (Savory Pancake) Recipe

Batter Ingredients

• 1 cup all-purpose flour
• 2/3 cup dashi stock
• 2 eggs
• 1/4 cabbage, finely shredded
• 2 green onions, chopped
• Optional protein: sliced pork belly or seafood

Toppings

• Okonomiyaki sauce
• Japanese mayonnaise
• Bonito flakes
• Dried seaweed

Instructions

1. In a bowl, mix together the flour, dashi stock, and eggs until well combined.
2. Gently fold in the shredded cabbage and chopped green onions.
3. Heat a griddle or large pan over medium heat.
4. Pour the batter onto the griddle, forming a thick pancake.
5. If you’re using protein, add it on top of the batter.
6. Cook for about 4-5 minutes on each side until golden brown.
7. Finish by topping with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and dried seaweed.

4. Taiyaki (Fish-Shaped Sweet Pastry) Recipe

Batter Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 cup sugar
• 1 egg
• 2/3 cup milk
• 2 tbsp melted butter

Filling Options

• Sweet red bean paste (anko)
• Custard
• Chocolate
• Nutella

Special Equipment

• Taiyaki pan or fish-shaped waffle iron

Instructions

1. Combine the dry ingredients
2. Incorporate the wet ingredients
3. Let the batter rest for 30 minutes
4. Preheat the taiyaki pan
5. Pour in the batter, add your filling
6. Close the pan and cook until golden brown
7. Serve warm.

5. Karaage (Japanese Fried Chicken) Recipe

Ingredients

• 500g chicken thighs
• 1/4 cup potato starch
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp ginger, grated
• 2 garlic cloves, minced
• Vegetable oil for frying

Marinade

1. Combine soy sauce, sake, ginger, and garlic
2. Marinate the chicken for 30 minutes
3. Drain any excess liquid
4. Coat the chicken in potato starch

Frying Method

1. Heat oil to 170°C (340°F)
2. First fry: 3-4 minutes
3. Remove and let it rest for 5 minutes
4. Second fry: 1-2 minutes until crispy

Serving

• Serve with lemon wedges
• Sprinkle with shichimi togarashi
• Garnish with finely chopped green onions

Pro Chef Tips

• Always use fresh ingredients
• Keep the oil at the right temperature
• Avoid overcrowding the cooking surface
• Serve immediately for the best flavor
• Practice makes perfect!

Equipment Recommendations

1. Iwatani Portable Butane Stove
2. Taylor Precision Cooking Thermometer
3. Lodge Cast Iron Skillet
4. Japanese Knife Set

Ingredient Sourcing

• Asian grocery stores
• Online specialty retailers
• Your local supermarket’s International Food Section.

For more tips Discover The Best Japanese Street Food Magic