I've made several batches of takoyaki now. This is much better (and proper) way of making takoyaki, as opposed to what I was doing prior, which is improvising using a cakepop maker. The takoyaki pan has grooves running up and down and laterally between the takoyaki chambers, so after pouring the batter, just trace using a bamboo stick or takoyaki poker to divide the batter, just jam it in that notch and trace. So easy! And no doubting yourself whether or not one takoyaki had more batter than the one next to it. I also like the sturdy construction of this takoyaki pan. It's built to last.
Sometimes good octopus and fresh octopus is not easy to get in Los Angeles. I pulled from the takoyaki Git repository and made a fork to the default recipe, replacing octupus with BACON. I call this creation BACOYAKI. What you do is this, cut a couple of bacon strips into good bite sizes. Then, before adding any batter, place a bacon chunk into each takoyaki (bacoyaki?) chamber. Let each bacon piece cook somewhat, but not too much, just enough to develop some color. If a piece of bacon is exceedingly fatty, soak it up using some kitchen paper. At this point go ahead and pour the batter as you normally would, and make the BACOYAKI as you normally would. Enjoy!!!
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