Takoyaki is always an interesting one -- we know it, crave it, but hardly ever make it. Is it the octopus? The likeliest reason as to why it's not more of a common occurence is because of the cooking method and technique. Always up for the challenge, Supper Club decided on devoting the June gathering to it. And, as always, we had the challenge of creating a Matt-friendly version. A few hours later, the kitchen was messier than usual, drips of batter all over the stove, but happy and satisfied friends sat around to catch up and take in just how difficult making takoyaki is. Some notes:
There are two general techniques to making takoyaki. 1) Fill the entire pan and continue to fold everything into the spheres where they magically disappear (no one knows where all of the batter goes) or 2) Put enough just to fill the circles and continue to add as you go.
Making the takoyaki perfectly spherical is both difficult and challenging. With 9+ spheres going on all at the same time, there is a lot to do and not much time. Don't forget about the mounting stress from the hanger.
Once you get the takoyaki technique down, you can really get creative! We tried a bacon and octopus combo and a bacon and BBQ chicken. Next time, taco takoyaki! Or kimchi takoyaki! The options are endless.
No pie for this Supper Club. What happened? Not sure why but that seems like a huge error. Never again!
MENU
Bacon and cheese takoyaki
Octopus takoyaki
Shrimp takoyaki
Octopus and shrimp takoyaki
