On the bustling Dotonbori tourist street, beneath an umbrella of outlandish and often neon-lit restaurant signage, stands a statue of a delightfully retro clown named Kuidaore Taro (くいだおれ太郎). The subject of countless pictures in travel brochures, he has become a symbol of Osaka and the desire to eat yourself into poverty.
Luxurious sushi and Michelin star restaurants are certainly represented here, but in my humble opinion some of the finest, most iconic foods of Osaka come served on sticks. Small morsels of powerful flavours served hot and fast, easily accessible, and reasonably priced.
These three delicious dishes are sure to satisfy the budding food tourist.
1. Takoyaki (たこ焼き)
A beloved Osaka staple, these balls of batter housing a bite-sized chunk of octopus are served on almost every corner. Sweet and savoury with a molten centre, people can customize their takoyaki (たこ焼き) with (but are not limited) to a Japanese brown sauce (ソース), mayonnaise, and katsuobushi fish flakes (かつおぶし.)
They are so adored that my Japanese wife jokes that people in Kansai would gladly eat these little treats served next to rice as a main course. Popped onto a small boat-shaped tray and served with two skewers.
Great as they are for sharing, I would recommend that each eater use both skewers. Many an Osaka sidewalk has experienced a dropped takoyaki or two.
2. Kushi-age (串揚げ)
Sometimes simplicity is best. Kushi-age (串揚げ) are any number of skewered foods, breaded with panko and fried. There is a familiarity to the dishes served by the masters of the deep-frying arts of Osaka and yet the Japanese take on fried food are indisputably enticing.
Soft-boiled quail eggs (うずら卵), lotus root(レンコン), and logs of cheese encased in a crunchy panko coating are among my personal favourites. Dipped (one time only) in a sweetened, soy-based sauce and chased with a long, leisurely sip of beer. Is it any wonder that this hearty dish is a local favourite?
3. Dote-yaki (どて焼き)
Dote-yaki is perhaps the most challenging food item on this list, but fear not because this delicacy is the perfect candidate for a picky eater’s transition into the culinary world of non-premium meats.
Dote-yaki is a dish comprised of slow-braised beef tendons in miso, the long cooking has produced a texture (part meaty and part jellied) that is utterly unique. Tender, with the slightest bit of resistance when your teeth make contact with the meaty bites. As you chew there is a burst of beefy goodness and a weight to the collagen-filled, sweet, and savory miso broth.
Served on sticks with small chunks of Japanese konnyaku yam cakes (コニャク) and topped graciously with sliced green onions, the Osaka specialty is another fabulous must-try Kansai dish.
Closing
I hope this short list of popular dishes serves as a brief introduction into Osaka’s regional cuisine. Regional cuisines are one of the great joys of travel. The styles, customs and flavours of dishes representing a place often play a significant role in what defines that place’s culture.
I hope that you take the time to try some of these amazing dishes knowing that you have seen a unique slice of Japan rather than the whole. I also hope that when you return home, you will proudly tell your friends rather than having, “fantastic Japanese food” that you had, “incredible street food in Osaka.”
Header image credit: Osaka Convention and Tourism Bureau
