Not those kind of balls

Some people like to kick off the weekend with drinks, and while I’m usually right there with those people, this weekend, which for me officially began at 3:30 this afternoon, started off with balls instead. No, not those kinds of balls. Octopus balls. Yea, no, still not those kinds of balls. Jeez, c’mon, an octopus doesn’t even have those kind, does it? Either way, we’re getting off topic here. I’m talking takoyaki, delicious fried Japanese savory snacks.

As soon as my shift ended I walked over to the tiny Otafuku in the East Village, known and loved for their takoyaki and other Japanese street eats, and got an order of octopus takoyaki.  Otafuku has them in three varieties— octopus, cheese and plain— but from everything I read online (i.e. a million and one gushing reviews) octopus was the way to go.

Otafuku

Octopus tokoyaki from Otafuku. The weekend has officially begun

For $6 I got half a dozen golf ball sized, fried-to-a-golden-brown-on-the-outside-and-gooey-hot-on-the-inside balls filled with octopus, scallion and pickled ginger. The guy at the counter handed them to me naked and asked what I wanted on them so I asked him what was good. His answer? “Everything.” Letting him go to town on my balls (you’re loving this ongoing balls thing, aren’t you?) I watched him dress them up in a drizzle of mayonnaise, a generous all-over pour of okonomi sauce (a thick, tangy, sweet brown sauce), a dusting of aonori ( crushed up seaweed) and finally a topping of bonito flakes (bonito being a type of fish).

Always a fan of mixed textures and tastes in my food, I liked that the octopus balls were slightly crunchy on the outside put softer and a bit creamier on the inside. The sweetness of the okonomi sauce also paired well with the tanginess of the mayo, both making for a thick, tasty sauce to go with the subtle flavor of the octopus.

The only thing that could’ve made my start to the weekend even better? A frosty beer to go with my balls.

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