Staying in Roppongi and Azabu-juban area in Tokyo, I searched high and low for takoyaki but to no avail. It was in Musashi-koyama that I had a first glimpse of my much sought takoyaki balls.
(The picture here, however, is taken at Hibiya Park, during the "Global Festa" of non-profit organizations)
Takoyaki balls are served 6 pcs per order, at 500 yen. Uncooked, you'll see a liquid concoction being poured in the metal pan with several half-moon indention. The cook then puts finely chopped greens and meat flakes, and octopus pieces in the middle. Then, while the liquid cooks, s/he will masterfully move the half-liquid-half-solid into a round ball using a pair of chopsticks. Just watching the takoyaki-master is a treat in itself.
When I shared my takoyaki balls to my friends, they all agreed it was good (except for one who begged to disagree). But I had my fill of takoyaki, with large pieces of octopus meat inside and savory brown sauce topped with meat flakes. Yummy, really.
While strolling one day at Okachimachi (one station away from Akihabara), I bumped into these two ladies, preparing something very similar to takoyaki balls, but way much bigger. This is called "bakudan." The base and the ingredients are the same as takoyaki, but with added quail egg and sausage. It also goes with the same brown sauce and meat flakes as topping (although they offer more variety in toppings, e.g. with added mayonnaise, and other toppings that unfortunately I wasn't able to take note of).
One piece of bakudan costs Y315, a little more pricey than takoyaki. The quail egg and sausage added a variety of flavor, but for me, I'd still go for the simpler takoyaki.
Mmmm, that being said, let me venture out and search for a takoyaki stand here in Asakusa.
Note: I finally discovered the Takoyaki ball stall in Roppongi!!
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