a wheat flour-based batter and cook

a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion.[1][2] Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). There are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vineg
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ผลลัพธ์ (อังกฤษ) 1:

a wheat flour-based batter and cooked in a special takoyaki pan. it is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. [1] [2] takoyaki are brushed with takoyaki sauce, similar to worcestershire sauce, and mayonnaise. the takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).there are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vineg
cabbage

ผลลัพธ์ (อังกฤษ) 2:

a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion.[1][2] Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). There are many variations to the takoyaki recipe, for example, ponzu sauce with soy dashi and citrus (vineg
cabbage.

ผลลัพธ์ (อังกฤษ) 3:

A wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. [1 [ 2] Takoyaki takoyaki are brushed with sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).takoyaki There are many variations to the recipe, for example, ponzu (soy sauce and dashi with citrus vineg
cabbage