I first had takoyaki stateside and loved it. Then, a few years ago on a trip to Thailand, I was disallowed by my travel companion from stopping at a takoyaki stand set up near the escalator inside a Bangkok mall. I hadn’t been able to let that disappointment rest.
Even those who find the idea of octopus off-putting will probably love takoyaki. The amount of meat is small, just enough to provide a little chewy center at the middle of a fluffy, waffle-like little sphere.
Takoyaki done right has so much going for it: a crispy outer shell, a light-and-squishy savory interior, an instant of contrasting octopus texture, toppings that not only hit the creamy and the umami spots but also actually put on a show.
Of course, if you’re ambitious, you can make your own takoyaki. The Internet’s rife with recipes. I haven’t gone this route yet. It seems akin to making your own french fries — something you could master with time, trouble and expense, while right out there in the food court, they’re being made perfectly, in a matter of minutes, with expertise. Tako Kyuuban Takoyaki Seattle’s takoyaki-makers told me they never get bored with making them, it’s just boring waiting for people to come order them.
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