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Jun 26, 2006 04:22 PM

Fries and a coke with your octopus balls?

According to this article, takoyaki is getting ready to wrap it's tentacles around the U.S.- Are we ready for it?

Gindako is a great chain of takoyaki shops in Japan. In an ideal ball, the octopus bit is tender, with just the right amount of snap to it. The contents in the batter are cooked throughly, but still ooze. And the ouside skin is crisp enough to give the whole ball a perfect spherical form. You also need the right amount of creeping bonita flakes on top...

Is it possible for this to make it in America- outside of the East Village and parts of SF and LA?. As much as I want it to happen, I'm just not sure America's ready for takoyaki- or ever will be on a mainstream level.

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  1. Yes! Make it your mission!

    Even in the LA area, takoyaki is far from ubiquitous. I don't see any reason why it wouldn't be popular. Lobster corn-dogs (made with and without corn meal in the batter) seem to be a rage and takoyaki isn't that much of a stretch.

    I begged my SIL so relentlessly about making takoyaki for me that she finally brought me a "kit" (pan, special flour, Bulldog sauce) last time she went home to Tokyo. You can get all this stuff here. I'm getting pretty good at making them, but it's a lot of effort and you have to eat them immediately and generally not worth it unless you're entertaining.

    1. How about those Lobster "takoyaki" that Morimoto made on ICA (Morimoto vs. Eme). I was drooling!