Ever since I bought my beloved takoyaki grill pan, I’ve been dying to make my own takoyaki. But. I don’t have a reliable recipe. I’ve been researching but I only manage to find one recipe that seems authentic enough and the rest I keep on searching for diets that work fast for women. I want to be able to eat lots and lots of takoyaki and stay slim).  If I want an authentic takoyaki, then I must have all the japanese ingredients that aren’t readily available in the supermarkets here. I resigned myself to to replicate the local takoyaki versions here, like Samurai’s and Takuyaki.

(Served with A1 Steak sauce as substitute for Takoyaki sauce and mayonnaise.)

I made a few number of attempts before, but the balls are too dense, it was tiring for my jaw to chew. So if I am craving for Takoyaki, I had no choice but to buy, even though I wasn’t happy with that fact that I have to buy even when I can make some since I have a takoyaki grill pan.

A few hours ago, Mommy and I ordered some Takoyakis in Samurai. What we didn’t know was that a couple of orders of the big set was ordered before hand so that is 32 takoyakis all in all and they were still cooking the balls. So we got to watch them. We asked how they do it and after the long waiting time (which is fine) we walked away with an idea how to cook it.

Once we reach home, I wasted no time and prepared my won takoyaki. Just flour, eggs and water. I didn’t mind not putting in any other ingredients to taste as I’m after testing the softness or the balls. Oh we have an extra lumpiang bangus filling so I sprinkled that in.

It’s a success!

Now I know how to do it but I don’t have an exact measurement for now and it’s not perfect yet but I know have the correct base recipe for the consistency I want. I’ll still try to tweak and tweak this recipe until I perfect this. For now I’m so happy. I don’t have to buy takoyakis again.