Weight: 1 kilogram
Contents: Pre-cooked takoyaki balls, usually stuffed with diced octopus, green onions, pickled ginger, and tempura scraps
Origin: Often imported from Japan, Korea, or made locally depending on the brand
Cooking methods:
Air fryer: 180°C (350°F) for 10–12 minutes
Oven: Preheat to 200°C (390°F), bake for 15–20 minutes
Pan fry: With a splash of oil, turn regularly until golden
Microwave: Fastest, but less crispy – about 3–5 minutes (check the label)
Takoyaki sauce (sweet-savory, like okonomiyaki sauce)
Japanese mayo
Bonito flakes (katsuobushi)
Aonori (seaweed powder)
Malaysia
