But we're no longer in the Philippines. And here in Singapore, one of the best stalls that serve this scrumptious treat is Takopachi.
Now the takoyaki of my childhood was a simple enough affair -- dough with an octopus filling, topped with a special red sauce and powered aonori. Best eaten hot off the grill.
Fast forward to 2008; my first visit to the ex-BF (now Husband) in Singapore. Having realized that a love of takoyaki was something of an acquired taste (moment of which I remember vividly as a college classmate threw up a perfectly good ball after having persuaded her to try one), I was actually quite surprised when the ex-BF asked if I wanted to try one.
I was quite the happy camper until he placed these 3 fried balls that, aside from the usual toppings I was used to, also included a generous sprinkling of bonito (mackerel) flakes and mayonnaise. Suffice to say, I was the one who initially felt like throwing up that time.
But as the years passed and I was given more opportunities to try them out again (more than once, I may add), I now find my takoyaki is simply too bland without the bonito flakes and mayonnaise. Change of heart, I guess.
And Takopachi, has this recipe down to a tee.
|Takopachi stall at Takashimaya, Singapore|
A serving of 3 octopus-filled takoyaki balls costs S$2.50 (Php82.50*). They're also slightly bigger than the one Samurai sells.
|3 balls of deliciousness|
Now aside from the regular octopus, Takopachi also offers prawn and bacon & cheese-filled balls. Mixing flavors in a serving is allowed. But if you ask me, I'm still sticking to the original. I'm simply a creature of habit. J
*S$1 = Php33
Takopachi (Japanese Octopus Balls)
391 Orchard Road
#B2-07-8-3 Takashimaya Shopping Centre
Planning to visit? Drop by my "Getting Around Singapore" post (click here) for more details on how to get around the Lion City.