To me everything about this recipe looks good EXCEPT the octopus so the sausage form of it sounds a lot better to me lol. I don't think I can ever bring myself to eat something with all those tentacles.
@@chriswhinery925 you should give it a try dude. Maybe sushi as a good entry point? Or pulpo a la Gallega, an incredible Spanish octopus dish seved with potatos and a ton of smoked paprika and olive oil. I bet you'll rue the day you shunned octopus...
@@chriswhinery925 man, that's a pity. I was born and raised in Seattle, and have lived in Brazil for the past 25+ years, so I am a huge fan of seafood. You're missing out man! But you can't discuss taste, be it cars, clothes, religion or food...
I think the one major detail you missed is that when making the Kewpie mayo, it uses egg yolks rather than whole eggs, which is what gives it the rich creamy texture.
A lot of 'western' mayonnaise recipes do this too, but it's a little bit inconvenient for home cooking because then you have to keep and find sth to do with just the egg whites lol. The difference here is minimal enough that it's probably not worth it if you're just doing it for yourself.
I’m a huge One piece fan. There’s a scene where a character has a Takoyaki stand and Luffy can’t get enough of it. Ever since then, this has been my favorite Japanese snack. I’m definitely going to make these soon.
yeah always find it weird when people are like "octopus is very weird and it's such a weird experience eating it". maybe i grow up eating it quite often so eh
You can find those pans for making takoyaki all over the place in Chinese and Asian markets here in the USA. They're often made of cast iron, and also often nonstick pans. The cast iron takoyaki pans are identical to aebelskiver pans used in Europe for making aebelskivers...and aebelskivers are made the same way but with *very* different ingredients. 🙂
I lived in Japan for a few years and one of the first Japanese foods I had there was takoyaki! I was almost put off at first because of the octopus 🐙 but didn't want to offend my Japanese colleagues and I was there to experience new things. It was so yummy! I soon learned that squiggly wiggly octopus and squid are tasty. Grilled squid on a stick was a festival favorite of mine as well. This video came out at the perfect time since I'm making Japanese croquettes for dinner tonight and couldn't find the katsu sauce at the store. I was just going to use ketchup but didn't realize how easy it was to make and have all the ingredients on hand! Thanks! I have cabbage in my garden this year and would love to see your take on okonomiyaki!
Another method to make them shaped without a pan is to put the batter into ice cube trays (a silicone tray would be best) and freeze solid, then while still frozen fry them in oil (shallow is fine, just make sure at least half covered and rotate when needed). This works extremely well and they keep their form, and an advantage is you can make a large batch in advance and keep frozen until you want some. I would make a bit thicker batter than in this video though, and when I did it the few times I've made takoyaki I mixed all the add-ins (I've used cabbage, green onion, octopus and prawns in mine) directly into the entire batter before putting into the tray rather than into each individual portion (though I guess you could do that to ensure more evened portions). Another method I tried once, the first time, was a free form shaping of a much thicker batter with spoons and dropping directly into the oil which should be deep enough to basically cover it all. Definitely comes out much rougher looking but the end result is still good, I do prefer the frozen method feeling the thinner batter produces a better result and keeping some frozen is just handy.
My daughter and I love quirky Asian food, and Takoyaki is definitely that. A good memory for us is being in Boston and at 1AM deciding we needed to hop on the Red Line and go get some Takoyaki. It was so cool being there late and seeing that place absolutely hopping!
I use my takoyaki pan for awesome cornbread and apple fritters. Also, they make awesome pancake balls when filled with bacon or maple sausage and covered with syrup and fruit.
Omg, I love your way of creating a dish my western brain didn't think to create the same flavor experience. Thank you so much! I do have one question... Can you make okinomiyaki next in your Japanese set of recipes?
I love that you are willing to tackle challenging and unfamiliar foods (for your audience) and showing people how to go the extra mile, in this case with the full octopus. I will say, it's kind of funny that you don't at some point in the video just say "okonimiyaki sauce" but I appreciate that you have to balance the familiar and unfamiliar for your videos. I've actually been to the Otafuku factory in Hiroshima where they go into an amazing amount of detail into the history of both the dish (okonomiyaki) and the sauce. Okonomiyaki for that matter would be another great dish to make! I also appreciate your clear reverence for Japanese food, it's really unfortunate that most Americans know nothing more than sushi and ramen. You nailed it that Japan truly has mastered junk/comfort/drunk food, there really are more options than one could list.
Bonito flakes are called katsuobushi. Bonito is the name of the fish used to make them, aka skipjack tuna. Just got back from Japan also and had dry aged bonito sashimi smoked over straw. Delicious.
Awesome recipe, man! It's cool to see you make everything from scratch! Very similar to how my Japanese partner and I make them when craving them! Another good way to add sweetness and saltiness into the takoyaki-sauce is to use Indonesian 'Kecap Manis' instead of molasses. This, in combination with soy sauce, ketchup and worcestershire sauce really is almost identical to the brands you can buy. The only thing I have to say (and which most people on non-japanese youtube do, by the way), is that 'nori' is not the same as the 'aonori' you find sprinkled over your takoyaki in Japan! The words are similar, but they are a different seaweed and not used for the same purposes!
For anyone that is skeptical about MSG: Put about an inch of hot water into two glasses. In one glass, ad and dissolve a big pinch of salt; in the other, do the same with a small pinch of MSG. Taste each separately. Then combine the two liquids and taste again.
I got a huge craving after watching this video and went and bought the ingredients. It turned out SOO GOOD!! 🤤🤤🤤 Thanks for the recipe! (I used soy sauce instead of the dashi powder, leek instead of scallions, sugar instead of molasses, bacon instead of octopus and fried in a pan, not a takoyaki pan).
This is one of my favorite dishes in japanese restaurants. Thank you so much for this recipe!!! 🙌🔥 I never thought I could try it at home but now I have the perfect instruction. 😌💖👩🍳
Great job as usual, I follow dozens of cooking channels and by far yours is the one I look forward to each week. Thank you especially for the Chicago deep dish episode👍
Thanks Bri, for showing us how to do this at home. I love takoyaki but the unending queues at my favourite takoyaki stand is why I have not eaten this in years.
You are the absolute bomb for cooking videos on TH-cam. How about a bloopers reel on a Monday? Some of the goofs you've shared have been very funny (intentional or not).
I'm proud of you Bri. You did it justice. I used to love eating takoyaki when I lived in Ashiya (about a half hour west of Osaka). My mom (born and raised in Japan) made it a few times for us, but then she would complain that it was a pain in the ass to make. Haha
2023 and some people still think🐙 is cringe ? Jesus Christ Btw, glad to see you’re soon going to have 1 million of subscribers 😅 ! Cheers from San Diego California
We need a Brian Lagerstrom subscription service like Hello Fresh/Plated/Blue Apron. Sometimes theres some dishes you make that look absolutely fire, but I hate buying full ingredients for one dish. That was the best part of those services, in my opinion.
Thank you for making a more unique recipe than usual! I've been wanting more octopus recipes! Thanks for the great video like usual Bri! Hope you had a great time in Tokyo!
Hi bri, Love that you tend to use more reusable glass bowls instead of plastic containers for your ingredients in your more recent videos. Love a sustainable channel 😅❤ Greetings from Germany
As a Dane, I can't help but think of æbleskiver, which is a Danish pastry made from putting a kind of jazzed up pancake batter into the same kind of pan. Once you rotated the takoyaki balls, they basically look exactly like æbleskiver save for the fillings peeking out. Æbleskiver are all the rage over here during christmas season, tough these days most don't make their own and just buy them frozen and bake them. I guess if anyone is looking for another purpose for your taroyaki pan, then that's one avenue to explore.
Overfilling is actually a good thing. It's kinda why the sides of the pan is tall. I used that same method you did when I was just starting but now I like the overfill method better.
👍🏻 Fascinating, thanks Bri! I recently came across a YT short, of a batch of these being prepared by a street vendor. Very intriguing, but not a word of explanation. So, a big Thank You for filling in the blanks and making sense of it all!
My experience with Takoyaki in Japan, almost 20 years ago, was homemade, the full length of the tentacles, battered and served on a stick. The way I would describe it to my friends back home in the US was Octopus corndogs.
As a native UK person, that sauce made by Lee & Perrins is pronounced Woostersheer. The “oo” is short, like in book and took. So yeah, there’s nowt as odd as British place names. Worcestershire Sauce is pronounced Woostersheer, but it’s also called Worcester Sauce, which is similarly pronounced Wooster. By the way, Lee & Perrins aren’t the only manufacturer of Worcester Sauce. The UK supermarket chain Sainsbury’s do their own brand which is just as good and at least a third cheaper than L& P. It’s great stuff and I use it in almost everything from Spaghetti Bolognese to Pizza Sauce to Welsh Rarebit. Yummy stuff.
impressive Brian im glad youre not scared to try making things out of most of our leagues but looks easy with your step by step directions ill try making it love asian food thanks:)
Wow, that dish is one of the best things you've made and I can't wait to try it. I'm not very knowledgeable when it comes to Japanese cuisine so I hope you do more of them. Is that an open can in your fridge at the 5 minute mark?
Outstanding teaching moment Brian, as always. Love Octopus, but assuming some leftovers, will this keep in fridge, and stand up to a quick pan or oven re-heat?
I would never have known this existed let alone wanted to try it! If you told me yesterday that I’d be salivating over some kind of octopus junk food I’d call you a liar!!! Great work, keep it up!
Hey Bri…… I haven’t seen it mentioned so, the fish flakes, katsuobushi, kinda do a little dance I think in response to heat or something. It looks like something is alive on the plate! The flakes are so delicate, I think.
There is a small city in Massachusetts - Worcester, most of us massholes pronounce in "Wuster",. Worchestershire sauce ("Wustershire") - No need for all the extra syllables 🙂
An amazing technique for cooking octopus is "scaring" it. After the water boils quickly remove the octopus from the water and dump it back again, 4 to 6 times. This helps loosen muscle fibers and gets you a much softer texture without losing that chewiness. Also, if the octopus is fresh(and never been frozen). It helps freezing it first to help with the breaking of the muscle fibers(hitting it against a counter, or with a rolling pin also helps, but freezing it is less Gore haha). You should come to the north of Spain to eat some amazing octopus!!
I haven’t even watched this yet Bri it I know I will make it a ton of times. We found the Chinese store on Olive in St Louis so we have all of the ingredients. Keep the recipes buddy. You rock.
Hey Bri! Just wanted to correct your statement at 0:20. The dried fish flakes aren't called "Bonito", they're called "Katsuobushi", which is made from dried, smoked, and fermented Bonito fish.
Got to try this dish when I visited some friends on Huntsville AL and omg. They were so good. That was the first time I had tried octopus before and it wasn’t nearly as chewy as I was expecting it to be
Many years ago I played the video game Katamari Damacy. It had Takoyakis in it but I was never quite sure what they were until now. Thank you for reminding and educating me.
You popped up on my feed, and your work is just what I'm looking for, yay, TH-cam hit it right. Not, necessarily for octo or many such exotic product.. I'm after the base recipes, ie; Kewpie, batters and other well used sauces. Miigwetch.
I won't do this ever as octopus in general is not my cup of tea and we'll just leave it at that. I still watched this video because you are just so entertaining.
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
As a poor college student here in Japan we replace the octopus most often with cut up sausages... honestly not even that bad, definitely worth a try!
I'm surprised that somebody in Japan didn't try to use some other chopped meat besides octopus in a takoyaki on a commercial scale.
To me everything about this recipe looks good EXCEPT the octopus so the sausage form of it sounds a lot better to me lol. I don't think I can ever bring myself to eat something with all those tentacles.
@@chriswhinery925 you should give it a try dude. Maybe sushi as a good entry point? Or pulpo a la Gallega, an incredible Spanish octopus dish seved with potatos and a ton of smoked paprika and olive oil. I bet you'll rue the day you shunned octopus...
@@williamryan2067 Probably not, I don't like most seafood. For the most part anything with a fishy taste isn't good to me.
@@chriswhinery925 man, that's a pity. I was born and raised in Seattle, and have lived in Brazil for the past 25+ years, so I am a huge fan of seafood. You're missing out man! But you can't discuss taste, be it cars, clothes, religion or food...
I think the one major detail you missed is that when making the Kewpie mayo, it uses egg yolks rather than whole eggs, which is what gives it the rich creamy texture.
A lot of 'western' mayonnaise recipes do this too, but it's a little bit inconvenient for home cooking because then you have to keep and find sth to do with just the egg whites lol. The difference here is minimal enough that it's probably not worth it if you're just doing it for yourself.
@@Libertas4Ever Obviously the solution is to simultaneously follow Adam Ragusea's lazy macaron recipe!
As a one of Japanese subscribers, I really appreciate your presentation of Takoyaki! Thank you and I am looking forward to watching new videos!
Thanks for watching! I hope I did it justice. It was one of my fav bites from the trip.
Your attention to detail is incredible, every step of the recipe is executed with such precision and care 👌👌👌
Thanks for saying that Nila!!
...except that first frying pan flip. That was mental.
I’m a huge One piece fan. There’s a scene where a character has a Takoyaki stand and Luffy can’t get enough of it. Ever since then, this has been my favorite Japanese snack. I’m definitely going to make these soon.
Lol Hachi's takoyaki stand is what prompted me to try it too. Can 100% say One Piece introduced me to my favourite Japanese street food (so far).
@@mariblue72 Lol. I’m so glad someone knew exactly what I was talking about and I’m not the only one 😂
anyone who thinks octopus is cringe is double cringe times infinity
Thanks Mr O'Neal, very cool of you to defend octopus.
You tell em shaq
I'd do some questionable things to see you and bri do a video together.
yeah always find it weird when people are like "octopus is very weird and it's such a weird experience eating it". maybe i grow up eating it quite often so eh
Yeah but who would win in a food fight? Octopussy or Garbanzo balls?
I'm looking forward to seeing more japanese recipes after your trip. hope you had a blast while there~
It was unreal! More to come.
M! S! G!
Finally, Brian gives recognition on air to the king of flavor! The most magical white powder that you can buy legally!
Yes, so attacked for ages... turns out it is OK to eat it now.
You can find those pans for making takoyaki all over the place in Chinese and Asian markets here in the USA. They're often made of cast iron, and also often nonstick pans. The cast iron takoyaki pans are identical to aebelskiver pans used in Europe for making aebelskivers...and aebelskivers are made the same way but with *very* different ingredients. 🙂
They can also makeThai kanom kroc and west African masa or waina. Amazing how different they are.
I lived in Japan for a few years and one of the first Japanese foods I had there was takoyaki! I was almost put off at first because of the octopus 🐙 but didn't want to offend my Japanese colleagues and I was there to experience new things. It was so yummy! I soon learned that squiggly wiggly octopus and squid are tasty. Grilled squid on a stick was a festival favorite of mine as well. This video came out at the perfect time since I'm making Japanese croquettes for dinner tonight and couldn't find the katsu sauce at the store. I was just going to use ketchup but didn't realize how easy it was to make and have all the ingredients on hand! Thanks! I have cabbage in my garden this year and would love to see your take on okonomiyaki!
Okonomiyaki is on the shortlist! Thanks for watching.
@@BrianLagerstrom You have nearly turned Takoyaki into Okonomiyaki lol. I love Okonomiyaki.
@@BrianLagerstrom Make sure to try the different styles they are quite different, Personally Hiroshima style Okonomiyaki is my favourite style.
Another method to make them shaped without a pan is to put the batter into ice cube trays (a silicone tray would be best) and freeze solid, then while still frozen fry them in oil (shallow is fine, just make sure at least half covered and rotate when needed). This works extremely well and they keep their form, and an advantage is you can make a large batch in advance and keep frozen until you want some. I would make a bit thicker batter than in this video though, and when I did it the few times I've made takoyaki I mixed all the add-ins (I've used cabbage, green onion, octopus and prawns in mine) directly into the entire batter before putting into the tray rather than into each individual portion (though I guess you could do that to ensure more evened portions).
Another method I tried once, the first time, was a free form shaping of a much thicker batter with spoons and dropping directly into the oil which should be deep enough to basically cover it all. Definitely comes out much rougher looking but the end result is still good, I do prefer the frozen method feeling the thinner batter produces a better result and keeping some frozen is just handy.
My daughter and I love quirky Asian food, and Takoyaki is definitely that. A good memory for us is being in Boston and at 1AM deciding we needed to hop on the Red Line and go get some Takoyaki. It was so cool being there late and seeing that place absolutely hopping!
I absolutely love takoyaki in its regular form, but that giant takoyaki pancake is something I really need in my life too.
I use my takoyaki pan for awesome cornbread and apple fritters. Also, they make awesome pancake balls when filled with bacon or maple sausage and covered with syrup and fruit.
Oh gush! How many medications are you taking to stay alive 💊 💊
Omg, I love your way of creating a dish my western brain didn't think to create the same flavor experience. Thank you so much!
I do have one question... Can you make okinomiyaki next in your Japanese set of recipes?
I was just thinking about this :D amazing timing
I found a pan for this in my stepfather's kitchen. He was Japanese. I had no idea what it was for, and now I'm going to try this!
I love that you are willing to tackle challenging and unfamiliar foods (for your audience) and showing people how to go the extra mile, in this case with the full octopus. I will say, it's kind of funny that you don't at some point in the video just say "okonimiyaki sauce" but I appreciate that you have to balance the familiar and unfamiliar for your videos. I've actually been to the Otafuku factory in Hiroshima where they go into an amazing amount of detail into the history of both the dish (okonomiyaki) and the sauce. Okonomiyaki for that matter would be another great dish to make! I also appreciate your clear reverence for Japanese food, it's really unfortunate that most Americans know nothing more than sushi and ramen. You nailed it that Japan truly has mastered junk/comfort/drunk food, there really are more options than one could list.
You know what I really like? You not only teach the recipe but also the technique. Keep it up!
Bonito flakes are called katsuobushi. Bonito is the name of the fish used to make them, aka skipjack tuna. Just got back from Japan also and had dry aged bonito sashimi smoked over straw. Delicious.
this youtube channel is just a love letter to the immersion blender
I loved takoyaki when I lived in Japan, it's just so darn good. Street food was one of the absolute best things about Japanese cuisine.
Awesome recipe, man! It's cool to see you make everything from scratch! Very similar to how my Japanese partner and I make them when craving them!
Another good way to add sweetness and saltiness into the takoyaki-sauce is to use Indonesian 'Kecap Manis' instead of molasses. This, in combination with soy sauce, ketchup and worcestershire sauce really is almost identical to the brands you can buy.
The only thing I have to say (and which most people on non-japanese youtube do, by the way), is that 'nori' is not the same as the 'aonori' you find sprinkled over your takoyaki in Japan! The words are similar, but they are a different seaweed and not used for the same purposes!
For anyone that is skeptical about MSG:
Put about an inch of hot water into two glasses. In one glass, ad and dissolve a big pinch of salt; in the other, do the same with a small pinch of MSG.
Taste each separately.
Then combine the two liquids and taste again.
I'm so glad you had a fun time in Tokyo and got to eat many delicious foods!
Brian the real hero for showing how to do it without the mould 🙌🏽
I got a huge craving after watching this video and went and bought the ingredients. It turned out SOO GOOD!! 🤤🤤🤤 Thanks for the recipe!
(I used soy sauce instead of the dashi powder, leek instead of scallions, sugar instead of molasses, bacon instead of octopus and fried in a pan, not a takoyaki pan).
This is one of my favorite dishes in japanese restaurants. Thank you so much for this recipe!!! 🙌🔥 I never thought I could try it at home but now I have the perfect instruction. 😌💖👩🍳
I hope you try, these are super fun.
Great job as usual, I follow dozens of cooking channels and by far yours is the one I look forward to each week. Thank you especially for the Chicago deep dish episode👍
Thanks Bri, for showing us how to do this at home. I love takoyaki but the unending queues at my favourite takoyaki stand is why I have not eaten this in years.
Thank you for a nice video about takoyaki, the best street food in Japan👍
You are the absolute bomb for cooking videos on TH-cam. How about a bloopers reel on a Monday? Some of the goofs you've shared have been very funny (intentional or not).
I'm proud of you Bri. You did it justice. I used to love eating takoyaki when I lived in Ashiya (about a half hour west of Osaka). My mom (born and raised in Japan) made it a few times for us, but then she would complain that it was a pain in the ass to make. Haha
And thanks for the homemade versions of KewPie mayo and takoyaki sauce (we used "Bulldog" sauce at home)
(removes octopus beak) DEMONOTIZED!! lol This looks fantastic. And you did a great job breaking the process down so anyone can make them at home.
You are just fabulous. I have learned so much about cooking so please don’t stop! Pizza bread especially.
Thanks for watching
2023 and some people still think🐙 is cringe ? Jesus Christ
Btw, glad to see you’re soon going to have 1 million of subscribers 😅 !
Cheers from San Diego California
We need a Brian Lagerstrom subscription service like Hello Fresh/Plated/Blue Apron. Sometimes theres some dishes you make that look absolutely fire, but I hate buying full ingredients for one dish. That was the best part of those services, in my opinion.
It’s just amazing to see the progression of this channel. I remember the 50k subs Confetti cake 2 years ago.
Thank you for making a more unique recipe than usual! I've been wanting more octopus recipes! Thanks for the great video like usual Bri! Hope you had a great time in Tokyo!
Hi bri,
Love that you tend to use more reusable glass bowls instead of plastic containers for your ingredients in your more recent videos. Love a sustainable channel 😅❤
Greetings from Germany
I lived in Osaka for a few months. The place to go for foodies. I ate takoyaki almost everyday
Great video! Did you try Okonomiyaki? It's pretty similar to your "frittata"-shaped takoyaki and it's delicious too!
Great recipe! When you showed a single pancake version, it looked like okonomiyaki 😊 Sans the cabbage. Would you make a video about it?
that's exactly what I was thinking.
As a Dane, I can't help but think of æbleskiver, which is a Danish pastry made from putting a kind of jazzed up pancake batter into the same kind of pan. Once you rotated the takoyaki balls, they basically look exactly like æbleskiver save for the fillings peeking out. Æbleskiver are all the rage over here during christmas season, tough these days most don't make their own and just buy them frozen and bake them. I guess if anyone is looking for another purpose for your taroyaki pan, then that's one avenue to explore.
Overfilling is actually a good thing. It's kinda why the sides of the pan is tall. I used that same method you did when I was just starting but now I like the overfill method better.
👍🏻 Fascinating, thanks Bri!
I recently came across a YT short, of a batch of these being prepared by a street vendor. Very intriguing, but not a word of explanation. So, a big Thank You for filling in the blanks and making sense of it all!
love your channel. Moving forward, can you please look at low carbon cooking including induction cooking instead of gas!? 😁
Was super suspicious of Takoyaki before I had it. After trying it I can say with confidence that it is mighty fine.
Literally have been craving Takoyaki for a while now, thanks Brian!
It’s fate! I was thinking of making this for my boyfriend’s birthday. You’re timing is perfect.
Thank you!!!
My experience with Takoyaki in Japan, almost 20 years ago, was homemade, the full length of the tentacles, battered and served on a stick. The way I would describe it to my friends back home in the US was Octopus corndogs.
There is so much good food in Japan. It could probably keep you busy for half a year doing recipes.
Takoyaki is so good, glad to see you tackling this.
Stoked to try this recipe. I bought a takoyaki pan years ago but never confident to make them. I love takoyaki.
As a native UK person, that sauce made by Lee & Perrins is pronounced Woostersheer. The “oo” is short, like in book and took. So yeah, there’s nowt as odd as British place names. Worcestershire Sauce is pronounced Woostersheer, but it’s also called Worcester Sauce, which is similarly pronounced Wooster. By the way, Lee & Perrins aren’t the only manufacturer of Worcester Sauce. The UK supermarket chain Sainsbury’s do their own brand which is just as good and at least a third cheaper than L& P. It’s great stuff and I use it in almost everything from Spaghetti Bolognese to Pizza Sauce to Welsh Rarebit. Yummy stuff.
If you choose to buy a store-bought bbq sauce I highly recommend Bachan's
Man it must have been a blast in Tokyo.
it really was
That shot of BBQ into the lens made me physically jump back in my seat. Nice touch hahah
Yes Bri! The best of the lesser known Japanese snacks. I was wondering about trying to tackle these using one of those mini donut makers.
impressive Brian im glad youre not scared to try making things out of most of our leagues but looks easy with your step by step directions ill try making it love asian food thanks:)
Wow, that dish is one of the best things you've made and I can't wait to try it. I'm not very knowledgeable when it comes to Japanese cuisine so I hope you do more of them. Is that an open can in your fridge at the 5 minute mark?
I had takoyaki at Nudo this weekend and it made me miss Los Angeles. I can hardly imagine needing to miss the ones from Tokyo!
Amazing video, will try the recipe for sure!
Outstanding teaching moment Brian, as always. Love Octopus, but assuming some leftovers, will this keep in fridge, and stand up to a quick pan or oven re-heat?
Ive been wanting to try takoyaki ever since I first saw it.
You have such a unique way with words. Not to mention some pretty damned good recipes. Thanks. I wish you would do a cookbook. 😊
I would never have known this existed let alone wanted to try it! If you told me yesterday that I’d be salivating over some kind of octopus junk food I’d call you a liar!!! Great work, keep it up!
Thanks for covering takoyaki. One of my favorite foods. Do you have a good stuffed mushroom recipe?
broccoli, onions, and bacon
add mayo, sugar, vinegar
combine everything for broccoli salad. super tasty
very yummy octopus!!! aI am Italian here we all fish it and it's made with potatoes, onions, tomatoes and peppers
This one was fun, thanks Brian!
Hey Bri…… I haven’t seen it mentioned so, the fish flakes, katsuobushi, kinda do a little dance I think in response to heat or something. It looks like something is alive on the plate! The flakes are so delicate, I think.
thank you so much for this takoyaki recipe brian... i will make some next weekend!
Perfect timing my man. We are having a Takoyaki party at our friends house next weekend!
There is a small city in Massachusetts - Worcester, most of us massholes pronounce in "Wuster",. Worchestershire sauce ("Wustershire") - No need for all the extra syllables 🙂
*Wustersheer 😉
You are amazing. This dish is amazing. Thank you!
I was in tokyo last month! These are great i am soo happy to see your recipe!
An amazing technique for cooking octopus is "scaring" it. After the water boils quickly remove the octopus from the water and dump it back again, 4 to 6 times. This helps loosen muscle fibers and gets you a much softer texture without losing that chewiness. Also, if the octopus is fresh(and never been frozen). It helps freezing it first to help with the breaking of the muscle fibers(hitting it against a counter, or with a rolling pin also helps, but freezing it is less Gore haha). You should come to the north of Spain to eat some amazing octopus!!
10:41 Brian does his best Woody impression.
th-cam.com/video/p646cALLgeY/w-d-xo.html
I appreciate the shot where you sauce up the lens. That took planning and it’s fun to plan something silly like that :D
Brian Lagerstrom: Hey Bri, could you share a link to the squizz bottles that you use? I've tried several from Amazon and they all leak... ☹
I haven’t even watched this yet Bri it I know I will make it a ton of times. We found the Chinese store on Olive in St Louis so we have all of the ingredients. Keep the recipes buddy. You rock.
Everytime I go to New Ichiban in Swansea I ALWAYS get Takoyaki! It's soooo good!
Thanks for doing something really different!!!
This looks so damn good! Can you do Okonomiyaki next??
Hey Bri! Just wanted to correct your statement at 0:20. The dried fish flakes aren't called "Bonito", they're called "Katsuobushi", which is made from dried, smoked, and fermented Bonito fish.
I've seen two of your videos and they were both bangers good job man also vetted is fire thanks for the recomandation
The jump cut to "OR RIP OUT A BEAK" made me audibly laugh 🤣
Got to try this dish when I visited some friends on Huntsville AL and omg. They were so good. That was the first time I had tried octopus before and it wasn’t nearly as chewy as I was expecting it to be
Editing is excellent, my man
Many years ago I played the video game Katamari Damacy. It had Takoyakis in it but I was never quite sure what they were until now. Thank you for reminding and educating me.
Damn that looks delicious
Thank you for including the frying pan method. It looks really good! I love takoyaki, so I need to give that a try.
it's super satisfying to watch you take those final bites. 😅
The best Takoyaki I’ve ever seen!
You popped up on my feed, and your work is just what I'm looking for, yay, TH-cam hit it right. Not, necessarily for octo or many such exotic product.. I'm after the base recipes, ie; Kewpie, batters and other well used sauces. Miigwetch.
If you don't like octopus, then you probably had it wrong; it's amazing and very tasty!. Kudos for the recipe.
I won't do this ever as octopus in general is not my cup of tea and we'll just leave it at that. I still watched this video because you are just so entertaining.
I am pretty skeptical about your viewership actually trying this out but appreciate the spotlight on one of my favorite street foods
Yes!!!! I ordered Takoyaki three times this week. Probably should learn how to make it instead