“Tako” means “octopus” and we cook this seafood in various ways like sashimi, tempra, and boiled octopus.
Takoyaki is originally a local food in Osaka and now a very popular light meal in Japan. I often have it as a lunch or a snack.
We can get ingredients of takoyaki cheaply. Flour(I use blended one for takoyaki), chopped cabbage and Japanese leek, pickled ginger and octopus.
About forty takoyaki(each one has a diameter of 4 cm) were made from quantities of ingredients in photo below.
I think many Japanese people have a takoyaki cooker like this.
We can also get takoyaki at street stand or from vendors.
Using a takoyaki pick, my husband is forming paste poured into cooker into balls…
We can wait lunch enjoying this process of making takoyaki ball.(^^)
Almost completed!
Takoyaki sauce is salty(soy sauce)-sweet flavor.
Green dried seaweed and shaving of dried bonito are put on takoyaki ball with sauce.
I like to eat it with mayonnaise♡
Thank you for reading this to the end.
