night I made some more takoyaki.
I varied the recipe and worked on my technique a bit,
and I things are improving. I'll keep tweaking the recipe
until I'm satisfied with it, then update what's
on my site. (The recipe currently posted works fine,
but there's room for improvement.) The takoyaki pictured
here have little black bits visible because I made them
with red cabbage - that's what was in my fridge - and
the leaves are so dark they look black. The blue container
contains mayonnaise, my usual takoyaki condiment.
Then there's ohitashi,
which this time I made without soy sauce because I like
spinach better with mayo. And there are slices of baked
sweet potato, and strawberries, and peanut mochi.