How Takoyaki Is Made

The batter for takoyaki is poured into special cast iron pans with half-spherical molds. Once the batter

is in, pieces of cooked octopus, pickled ginger, and green onions

are dropped into each well. The balls are then turned with a skewer so they cook evenly

and form a crispy exterior. After the takoyaki balls are golden and fully cooked,

they're served piping hot. They're traditionally topped with takoyaki sauce,

which is similar to Worcestershire sauce, but thicker and sweeter.

A drizzle of Japanese mayonnaise, a sprinkle of dried green seaweed called aonori,

and katsuobushi, which are dried bonito flakes, complete the dish.