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 Ho
hum, here we have stir-fried lo mein noodles with veggies
and shrimp, AKA yakiudon
but with flatter noodles. Nothing new there except for
the snow peas, which I've recently starts using. Why
didn't someone tell me how crisp and tasty those things
are? But that's not really all that special. Certainly
the broccoli is to be
expected, and grapes are far from out of the ordinary.
But check out those walnut-looking things in the upper
right. Those are takoyaki.
Furthermore, they are homemade takoyaki, made
on my own stove with a big heavy iron takoyaki pan!
(Except Kroger's doesn't sell octopus, so I had to make
do with shrimp.) I'm not posting a recipe for this just
yet, as cooking the things is very tricky and I want
to be able to give good directions to all my faithful
readers. Which means I've got to figure it out myself,
as certainly none of the websites I've found give decent
advice to beginning takoyaki cooks. If you know of a
site that gives good hints on turning technique, for
heaven's sake tell me!
Oh, and in the little container is mayonnaise. I've
shrugged off the Japanese inclination to put mayo on
everything, but when I tried it with these ('cause I
had no takoyaki sauce) I was startled at how well the
flavors went together.
Wanna talk
about it?
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