1. Oil the pan. Not too much, just enough for a thin coat.





2. Fill the pan with batter. We fill it all the way to the top, and maybe a litte overflowing if we have enough batter.





3. Add your goodies. You can put lots of different things in your takoyaki. We put negi, ginger and tako for a regular takoyaki. But for the kids, we put a little cheese, or hot dog chunks. We even had some sweet takoyaki with chocolate and dried fruit. It was... interesting.



4. Rotate the takoyaki. When the outside of the takoyaki is cooked enough to hold it together, use a wooden skewer to loosen the outside, the turn the takoyaki over. You will want to do it while the batter in the middle is still runny, so that it will fill the pan again when you turn the takoyaki over. After that side is cooked, you can rotate as needed to evenly cook, although you shouldn't need to do this much.





5. Remove the takoyaki and add toppings. We usually add takoyaki sauce, okonomiyaki sauce, bonito flakes, green nori flakes, and kewpie mayonnaise on top.