had a description and picture of what they referred to as“Takoyaki” たこ焼き. But it was not the famous Osaka snack of a small grilled dumpling containing a small piece of octopus that would usually come to mind when you hear the name “ ”. This particular “takoyaki” is quite different and appears to be chunks octopus leg (“Butsugiri” ぶつ切り) which is skewered, grilled and served with soy sauce and wasabi. I happened to have a cooked (boiled) octopus leg and decided to imitate this “takoyaki”, although I have never tasted or seen it before and this may not be the way they prepared this dish.
I thinly sliced the thickest potion as “sashimi” (left in the above picture) and cut the rest into sizable chunks. I skewered them (I prepared two skewers) and grilled them in the toaster oven on broil for about 5 minutes turning once. As you can see some of the edges got slightly charred. Besides soy sauce, I also made “Karashi sumiso” からし酢味噌 from “saikyou miso” 西京味噌.
The sashimi was very tender and excellent. As to “takoyaki”, we are not sure. Grilling made it a bit more chewy and warm but appeared not to add anything more. We prefer just simple “Butsugiri” seasoned with “karashi sumiso” but we need to visit this place called “Akita-ya” 秋田屋 in Hamamatsu-chou 浜松町 in Tokyo and try this before passing on the final opinion.