Chef Ryota Akai of Japan forms takoyaki during a demonstration of takoyaki cooking at Mitsuwa Market in Costa Mesa, California. To form the takoyaki the batter is first cooked somewhat on the pans, and then the half-cooked batter is delicately (and quickly) rolled into a ball using chopsticks. Compare all the images of this sequence to see the process; the last 7 of these frames were shot over only two seconds.
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