What do you get when you put together six people, two takoyaki machines and shochu? A room full of very happily sated friends.
Our takoyaki were made with eggs, baby octopus, cabbage, pickled red ginger, green onion, drizzled with kewpie mayo, ottogi sauce (Japanese pork cutlet sauce), and topped off with a sprinkling of bonito flakes and strips of nori.
Ideally, Osaka-style takoyaki are grilled crisp on the outside, but not overdone, with a slightly mushy center that's supposed to melt in your mouth. Takoyaki can also be consumed dipped in miso soup.