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Overall Rating: 5 out of 5 5 out of 5
really good, April 19, 2009
By hyperform

"I love takoyaki and this recipe really nails it. However, it doesn't mention that the takoyaki pan should be VERY HOT for grilling. Those who haven't seen them actually made might miss that part. I use a towel soaked in soybean oil to grease the holes in the pan before frying.

I like to make them, if I can't get tako, with kamaboko or kani kama. I like the taste of the sakura ebi more when it is mixed in to the batter versus sprinkled on top--they can be a little TOO strong sometimes. Also I use Bulldog tonkatsu sauce because it is very widely available and the Otafuku okonomiyaki sauce (which is also really common) has pork in it, which I don't eat. Kewpie Mayonnaise is a must! American just doesn't taste the same.

Also there is a youtube user called "cookingwithdog" that has a video of takoyaki being made that is helpful for the beginner (and funny to watch!)."

26 of 26 people found this review helpful.
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