I really like sushi and sashimi, but had a hard time with eating it when octopus, or, tako is on the menu.
My Japanese friends would tell me, “Oh, that’s because you haven’t had it fresh!” or, “You haven’t had `good` tako!” etc.
Tako, which has the same pronunciation as the famous traditional Mexican dish, was always difficult for me. So, what I did one day at the request of my wife was make homemade takoyaki, also known as the often mocked “octopus balls.”
Normally, you can’t make them without a special grill, but I happened to land a new grill with a special adapter included.
The picture attached is the result of my new grill and a simple recipe I found on Cookpad, but if you search for “takoyaki recipe”, you’re bound to get many options. I used a pancake batter that was modified especially for takoyaki.
They were very tasty and great right off the grill, topped with special sweet and tangy takoyaki sauce, mayo, seaweed powder (aonori), and bonito flakes. Barbecue sauce might be good, too… Since then, I’ve opened up to octopus more and more, even enjoying comfortably the spicy dish takowasabi.
If you’re like me and aren’t an octopus fan, try a couple takoyaki instead.