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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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.

Chef Ryota Akai of Japan forms takoyaki during a demonstration of takoyaki cooking at Mitsuwa Market in Costa Mesa, California.
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