Takoyaki is a little octopus ball – here’s what Wikipedia had to say –
Takoyaki (たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).
Look there’s mayo! Let’s give it a try!
Nissin U.F.O. Osaka Takoyaki Flavour Yakisoba – Singapore
Detail of the bottom panel (click to enlarge). Contains fish. To prepare, fill to line with boiling water for 4 minutes. Drain. Add in powder and seasoning oil and mix well. Finally, garnish with mayonnaise and seaweed – and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A sachet of seaweed garnish.
Loose bits from the bowl.
Finished (click to enlarge). Added shichimi, sesame seed, and spring onion. Noodle gauge is nice and chew is soft as expected. The flavor is almost like bacon seafood which was very good. Little meaty bits played throughout and the combo of mayo and laver (powdered seaweed) were apt and enjoyable. 4.25 out of 5.0 stars. EAN bar code 8888279103200.
Watch me cook on Instant Noodle Recipe Time!