The Tako
Tako is Japanese for octopus. Aside from it being a scrumptious choice in the sashimi menu, it is also used in other more creative ways in the Japanese cuisine. The Takoyaki is probably one of the best culinary inventions conjured by the Rising Sun. I had the privilege of being taught how to make these octopus balls back in high school.

To make Takoyaki, you need to have the Takoyaki pan. It's akin to a muffin pan, except the holes are smaller and rounder. If you have this kitchen hardware ready, you will also need to ready a few short barbeque sticks, which you will use to turn the balls over.

To make the batter for this yummy, mix in some Takoyaki flour (bought in any Japanese convenience store. Potato flour is a good substitute), water, salt, pepper, and eggs. Mix well. Add in the star of the show - the octopus. Add in some chopped up green onions, and some of those crunchy flavored shrimp bits.

Heat up your Takoyaki pan and oil the pan lightly. Pour the batter until it fills up the holes. Let it cook for a while, then use your barbeque stick to flip the ball. Once all of them are cooked, serve it in a dish, and smother with Jap Mayo and Takoyaki (or Yakisoba) sauce on top. Sprinkle with those bonito shavings. EAT!

The delicious-ness of this snack, in my opinion, hinges on two main things: The octopus (freshness and size), and the flour used. If you have those two down to pat, then you should have no problems recreating this snack. If you're too lazy, however, you can just go to the nearest Jap resto and have yourself this snack.

As seen in...
A LOT of Japanese shows have featured this amazing dish. One to note is Gokusen - Sensei's Yakuza bodyguards have a Takoyaki stall as their cover.