Takoyaki Plate
More than a
decade before takoyaki became a big thing in the Philippines, I was already
cooking and eating authentic Kansai takoyaki.
My students
were from Kansai area—Nara, Osaka, and Wakayama—and in Japan, the place Kansai
is synomymous to takoyaki and okonomiyaki. Even the Japanese people who are not
from Kansai region are not confident to cook takoyaki in the presence of
someone form Kansai.
Anyway, one
of my students, a gentleman from Wakayama, gifted me this with this takoyaki
plate. Sadly, I can’t get the right ingredients to make authentic takoyaki, and I have forgotten the
exact measurements of each ingredient.
Some people might
say that I just have to estimate the amount of the ingredients, but NO, this is a big no. Just a bit
too much or a bit too little of any ingredient can drastically change the taste
and texture of the takoyaki. Takoyaki stores have mushroomed in the city and even
in nearby provinces, and I have tasted some of them. Nothing beats Kansai takoyaki.
Someday, when
this pandemic is over, I would love to meet with my Japanese friends and cook/eat
takoyaki with them again.
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