This past weekend, I hosted my very first home party here in Singapore, welcoming local friends into our space. I wanted to offer something warm and distinctly Japanese – and what better than a Takoyaki Party to set the tone? Takoyaki, the beloved savory pancake balls with octopus in the center, are not just a dish – they create a relaxed, collaborative mood that invites conversation and laughter. Fortunately, none of the guests had dietary restrictions when it came to octopus or the typical ingredients used, so we could all dive into the experience together.
It was my first time playing host in this way, and it turned out to be more than just a meal – it became a fun, hands-on workshop. Everyone enjoyed the “flip moment” – that satisfying motion of turning each takoyaki sphere with a pick. There were lots of little cheers and laughter at the table as guests tried their hand at flipping the batter. I added a few twists to the traditional version too – using non-oil batter and cheese fillings, which surprised and delighted many. It was fun to watch their reactions and hear how they’d never had anything quite like it before.
Of course, since takoyaki is more of a snack than a full meal, I prepared several side dishes to round out the table.
I was surprised that dashi-marinated Japanese veggies seemed to be a good surprise to the guests.
These dishes are called “Age-bitashi (fried & marinated)” or “Yaki-bitashi (Sauteed & marinated)”, often enjoyed cold in summer.
Super quick recipe
1. Prepare broth of around 1 cup – I used non sodium dashi pack, but you can also use dash powders / sauce and dilute. Flavor with sugar & salt & soy sauce (&sake & mirin) to your likings.Vinegar matches well too.
2. Cut & prepare veggies, either deep fry or sautee with 3-4 TBS of veggie & sesame oil. No need for flours. (I enjoy local hard tofu)
3. Marinate in 1, and let the taste sink in. Good served both room temp / cold.
These sides helped to balance the menu, and I was especially happy that the marinated vegetables – served cold, with a refreshing umami flavor – turned out to be a surprise favorite among the guests. Since we had guests from various cultural and religious backgrounds, I was mindful of food allergies and halal considerations when planning the menu. Thankfully, everything seemed to be well received.
Looking back, I do have a few lessons for next time! I spent too much time in the kitchen and not enough sitting at the table. To improve that, I’d like to prep more in advance, and perhaps even try a buffet-style layout so guests can help themselves freely. It would give me more time to connect and enjoy the moment with everyone. I’m already thinking about the next opportunity to create a warm, Japanese-inspired experience at home. Maybe an Oden Night next?
🐙🥳🐙🥳🐙🥳
週末のワイン＆タコパ（たこ焼きパーティー）、どうにか成功でほっっ！でした。
色々な国の方がいらしたので、基本的にお野菜＆鶏肉です（あ、タコもオーケーでした。企画倒れならず笑）。
タコ焼きを作る工程自体楽しんでもらえましたし、楽しくワイワイした雰囲気のうちに会話も弾んで、あっという間のひとときでした。
思った以上に揚げびたし（写真を見たら、途中追加したオクラのガクが、お、お恥ずかしい～～～～！😢）が特に好評で嬉しかったです。
ちなみに、個人的に、ローカルスーパーの硬いお豆腐（日本の木綿が10倍に硬くなったようなもの）がお気に入りです。
一方、反省点として、
・オクラ。。。🫠
・もっと準備！事前に盛り付けなども済ませておく：テーブルでの時間を大切にしないと、と気づきました。特に最初は大切！
・他にも大小含めて沢山…ちゃんと次回に活かします(前向き😇)❣️
※出来上がりのお写真は殆ど撮れておらずですが、この他、ポテサラ・唐揚げ・きのこのマリネサラダを用意しました✨
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