Takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito. There are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vinegar), goma-dare (sesame-and-vinegar sauce) or vinegared dashi.
A takoyaki pan or—much more rarely—takoyaki-nabe is typically a griddle made of cast iron with half-spherical moulds. The heavy iron evenly heats the takoyaki, which are turned with a pick during the cooking process to pull the uncooked batter to the base of the rounded cavity. Commercial gas-fueled takoyaki cookers are used at Japanese festivals or by street vendors. For home use, electric versions resemble a hotplate; stovetop versions are also available.
Octopus is a creative snack, and you can change the toppings on the ball. The most common are dried bonito and nori, but would you want to be different? Using unusual materials is a key.
You can try shellfish toppings like this.
Seasoned Surf-clam Salad
Or choosing lobster like this.
Seasoned Curry Lobster
When you eat it, on the premise of good taste, the appearance is also good-looking. And there are many kinds of these materials you can use. So check out our website in “Product” and find more new materials that you want.