Batapi: Classic Japanese Buttered Peanut Snack
Before I have my friends over and host a drinking party, I sometimes go shopping at a convenience store near my house and prepare alcoholic beverages and “Otsumami (おつまみ)” for the party.
Actually, Otsumami is the Japanese word for finger foods and nibbles eaten as accompaniments for alcoholic drinks, and each convenience store in Japan usually stocks a large variety of Otsumami snacks.
Representative examples of Japanese Otsumami snacks include these dried squid snacks, cheese kamaboko, Kaki no Tane, and what I introduce here “Batapi (バタピー)”, all of which are classics that have been widely enjoyed in Japan through the ages.
What is Batapi?
Actually, “Batapi (バタピー)” is a compound word composed of “Bata (バタ)” and “Pi (ピー)”. The former Bata stands for butter, while the latter Pi is short for peanuts, and Batapi refers to a classic Japanese battered peanut snack.
By the way, according to this Japanese recipe site, the basic making method of Batapi peanuts is as follows,
- Heat a frying pan and put in a pat of butter
- Once the butter starts to bubble, add blanched peanuts to the pan
- Fry the peanuts lightly and sprinkle salt over it
- Place the cooked peanuts on a sheet of cooking paper and remove the excess oil
- Enjoy the buttered peanuts Batapi!
Despite that, the majority of Batapi peanuts being sold at supermarkets and convenience stores in Japan are not oily at all but dry. As a matter of fact, we Japanese, except for cooking enthusiasts, hardly make Batapi at home but purchase in grocery stores.
Since Batapi has been a favorite of drinkers in Japan, many Japanese food companies are producing their own Batapi peanuts, adding their own unique twists.
As an example, what sets the Batapi I have now apart from its counterparts is the use of Jane’s Krazy Mixed-Up Salt.