Making takoyaki - the highlights (14/17)

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One of the magical things about watching a good chef make takoyaki is how quickly and elegantly their hands move.  To form the takoyaki the batter is first cooked somewhat on the pan, and then the half-cooked batter is delicately (and quickly) rolled into a ball using chopsticks.  There are eight images total in this sequence (the other four should be before or after this one in the gallery); compare all the images of this sequence to see the process.  The last 7 of these frames were shot over only two seconds.<br />
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Chef Ryota Akai of Japan forms takoyaki during a demonstration of takoyaki cooking at Mitsuwa Market in Costa Mesa, California.
One of the magical things about watching a good chef make takoyaki is how quickly and elegantly their hands move. To form the takoyaki the batter is first cooked somewhat on the pan, and then the half-cooked batter is delicately (and quickly) rolled into a ball using chopsticks. There are eight images total in this sequence (the other four should be before or after this one in the gallery); compare all the images of this sequence to see the process. The last 7 of these frames were shot...
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Size: 2550x3300 / 4.3MB
Keywords:
  • takoyaki
  • chef
  • hands
  • cooking
  • Japan
  • Japanese
  • food
  • Mitsuwa

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