Takoyaki Ball Maker

Camping is not only about BBQ! We recommend a takoyaki maker as an item to add variety to camp cooking. Not only takoyaki, but depending on your ideas, you can try various dishes such as baby sponge cakes, ahi jjos, grilled rice balls, etc., which will surely be a lot of fun. Why not enjoy a different kind of outdoor activity? *When making takoyaki, please cook with the top and bottom separated, not sandwiched.

The silicon resin coating on the surface prevents food from sticking to it and makes it easy to clean. The top and bottom can be separated, so the joints are easy to wash and clean.

The handle can be removed for easy carrying without bulk.

*Wear heat-resistant gloves. *Please make sure that the heating is level and stable. 1. Make the batter with commercially available takoyaki mix, etc. 2. Cut the octopus, all-purpose green onion, red ginger, etc. of your choice into their respective sizes. 3. While heating the main unit, spread cooking oil and blend it all together. 4. Heat the main unit and add the well mixed When the edges of the holes are set, separate the holes with a bamboo skewer, pull the overflowed dough into the holes, and rotate to trace the edges. When the moisture content of the dough is very high, such as when cooking takoyaki, the top and bottom of the body should be used separately. If the top and bottom of the main unit are sandwiched on top of each other, the dough will leak out during cooking, and when the main unit is opened, the dough will fly out with great force due to the internal pressure. Scratches on the surface of the main unit will further increase the likelihood of burning, so be careful not to scratch the surface.

*Wear heat-resistant gloves. *Please make sure that the heating is level and stable. 1. Make the batter with a commercially available pancake mix. 2. Lightly overheat the top and bottom of the main unit and coat it well with cooking oil. 3. Connect the top and bottom of the main unit and put a generous amount of batter in the bottom part on the stove. 4. Cover the top, lock the lid, and cook on medium heat for about 1 minute. 5. Turn the cooker over with the lid locked and cook on medium heat for 1 minute and 30 seconds. 6. Turn the cooker over again and cook on medium heat for 30 seconds. 7. Turn off the heat, and when the dough and steam emanating from the gaps in the cooker have diminished, unlock the lid, After the steam and dough have stopped gushing out from the gaps, remove the lock and slowly open it to check the inside of the cooker. *Dough may come out from between the main unit during heating depending on the amount of dough and moisture. Never put your face close to the main unit when opening it. The internal pressure may cause the dough inside to pop out vigorously. When opening the main unit, turn off the heat and wait until the steam has subsided before opening the main unit. When a good charring is confirmed, remove the cooker from the main unit. If it is burnt, use disposable chopsticks or a small turner to remove it. *Take care not to scratch the surface of the main body, as this will cause it to burn even more easily.

*Wear heat-resistant gloves. Cut the ingredients of your choice (bacon, small tomatoes, mushrooms, Camembert cheese, etc.) into bite-sized pieces.2. Mix a little of each of grated garlic, salt, and black pepper into olive oil.3. When the takoyaki cooker is about 1/3 full, pour the oil mixture into the hole of the takoyaki maker and add the ingredients. When the ingredients are cooked through, the dish is ready. Serve on French bread if desired. Be careful not to add too much olive oil. The oil will overflow when the ingredients are added. Drain the ingredients well to avoid oil splashes. Be careful not to splash oil when cooking. Be careful not to scratch the surface of the body, as this will cause it to burn more easily.