Takoyaki (Japanese snack), how to cook.

Seen at Tokyo Station. Pan temperature: 200℃ (392℉) Ingridients: 1. Batter (wheat flour) 2. Octopus 3. Tenkasu (tempura scraps) 4. Red Ginger 5. Green Onion Toppings: Most commons topping is powdered seaweed with Mayonnaise. Recently cheese sauses are popular as well. Whole process took about 30 minutes to get one stack of Takoyaki ready. Those who wants to know more about this dish can visit Takoyaki’s Wikipedia page: