1.Takoyaki
Takoyaki with a batter of flour, eggs, and “dashi” (Japanese soup stock). You pour it into a round, ball shaped steel mold, adding bite-sized boiled octopus and baking it. The secret to eating delicious takoyaki is to buy it right off the hot molds, and eat it while it’s hot.There are many variations to the takoyaki recipe, for example, ponzu
(soy sauce with dashiand citrus vinegar),
goma-dare (sesame-and-vinegar sauce) or
vinegared dashi
2.Okonomiyaki
.
okonomiyaki is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, grated nagaimo (a type of yam), water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as green onion, meat octopus, squid, shrimp, vegetables, konjac, mochi or cheese. Okonomiyaki is sometimes compared to an omelette or a pancake.
3. Taiko Manju
Taiko-Manju is a type of Japanese baked sweet. It's made from a batter of flour, eggs, and sugar baked in a drum shaped steel or copper mold with steamed bean paste in the middle. In other regions of Japan, they’re called “Ohban-yaki” or “Kaiten-yaki” or ”Imagawa-yaki”. It is made by dropping the dough and making a circle on a flat heated plate like making pan cakes and sandwiching sweet red bean paste with two pieces of pan cakes.
4. Kushikatsu
Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables.In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat.
Kushikatsu can be made with chicken, pork, seafood, and seasonal vegetables.These are skewered on bamboo kushi; dipped in egg, flour, and panko; and deep-fried in vegetable oil. They may be served straight or with tonkatsu sauce.