Make bite sized snacks using a takoyaki maker! They will be cute and bite-sized, so they are great for little gifts! Wonderful for Valentine's Day or Christmas sweets too. If you decorate them, they'll be even cuter.When baking these, cover with aluminium foil. Add the batter to the takoyaki maker, and leave until the surface is a bit dry. But be careful not to overcook them since will become hard! Please adjust the heat. Don't use the oiling brush you normally use for takoyaki, or your little cakes will become takoyaki-flavored. For 2 takoyaki maker batches worth. Recipe by Ro-zuminto

I made this colourful dish as a starter. Use the seasonal vegetables you have on hand and enjoy making a tasty terrine.The resulting slice looks different according how you arrange the vegetables. Use your imagination while you make it.You can use any vegetables. Okra, in particular, has a pretty star-shape. Recipe by Malon Love

My husband is from the Kansai region and just loves takoyaki. I tried several times to recreate the ones we've had at a certain restaurant in Osaka, and after many experiments and frequent trips there to analyze their takoyaki, we came up with this recipe.The flavor of the dashi stock really comes through, and the insides are creamy. I was finally able to create our ideal takoyaki bites!Make the dashi stock in advance and chill it well. A rich flavored dashi is the key to the flavor of the takoyaki.If you want to make the insides very creamy, use 150 g of cake flour.To make the outsides extra crispy, use a generous amount of oil.If you add cabbage and sakura shrimp it will become an okonomiyaki, so we just use these 4 ingredients for the filling. For 42 takoyaki - 2 to 3 servings. Recipe by Kichiri-monja

I was really happy with a vegetable terrine I made the other day. It was pretty and delicious, but my son thought it was a dessert and was so disappointed.So this tine, I tried using my son's favorite fruits to make a dessert terrine.There is quite a lot of fruit in this, so I doubled the amount of gelatin.You can use canned fruits, too! But be sure to heat fruits like melon or pineapple that have a lot of enzymes! Recipe by Meruchanlove

I wanted to make a Christmas colored terrine with vivid colors of red and green.It's great for Christmas if you add red and green ingredients. Make it as you wish. This terrine is great if you're gonna be short on time the day of, since you can make it the night before. Recipe by Renbasu

I live overseas, so I used to buy imported frozen takoyaki from Japan. But when I visited Japan, I bought a takoyaki maker and carried it back with me. I made my own takoyaki, recalling the ones I used to make growing up (I am from Osaka!) and created this recipe!!The key to making takoyaki that are crispy on the outside is to use plenty of oil!! Add fillings and toppings of your choice and have fun with these.I use bonito based dashi stock, but konbu based dashi stock is great too.The flour in the batter tends to sink to the bottom, so stir up the batter occasionally. For about 70 to 75 takoyaki. Recipe by noritarou

I remembered that when I was young, I saw this tamagoyaki recipe on a kids' cooking show and often used to make it.Pack this in your bento for cherry-blossom viewing, in charaben, or when you are making bento for someone dear to you.The ketchup colors the egg a deep red at first, but when heat is added it'll become pink, so don't worry! Make sure to grease the pan well to prevent sticking!Prevent the egg mixture from browning by cooking over a low heat. This will ensure that the cute pink color doesn't turn brown. Even if it does brown on the exterior, the inside will still have a pink color and be cute. Recipe by Atsuka

I made flowers with thin strips of peeler-sliced kamaboko.It's fun to bend and shape kamaboko because it doesn't break easily. Half-width strips make smaller flowers and seem to look more authentic. Have fun experimenting with kamaboko's capabilities. Recipe by Mikki-an

I made this for my husband who loves eggs. This is my best rolled omelette.This is kind of sweet so please use less sugar if you want it to be less sweet!Here are some tips for cooking:- Take your time even when the heat is off.- Very lightly oil every nook and cranny of the pan removing any extra with a paper towel by wiping the pan gently. For 2 servings. Recipe by Natsumi

This is my family's recipe for celebratory occasions.It looks delicious if you make it colourful. When you're able to splurge, topping them with salmon roe or flying fish roe makes them more extravagant! It's also cute if you top with sliced okra. Recipe by omizu3

I wanted to eat freshly made taiyaki rather than frozen, so I thought of using my hot sandwich maker. There's no need to worry about adjusting the heat or anything, and they were easy to make.For 8 portions, you will need about 300 g of anko. You can freeze leftovers. Of course, using canned adzuki beans is a lot easier. The cooking time probably differs depending on the hot sandwich maker, so keep an eye on it. However if you open the lid too early, the batter may stick to it, so watch out for that. For 8 portions. Recipe by Yukirinrin

Burdock root tea is basically finely chopped burdock, right? I didn't want to be wasteful, so I added them to my tamagoyaki.I tore the tea bag open and there was finely chopped burdock root inside. I figured "I could use this!" I was worried that it might be bitter, so I added a bit of mild, aromatic cheese.The 1.5 g is the weight of the teabag that I used.First, use the burdock root tea to prepare miso soup, then after that, you could use the tea leaves in the tamagoyaki--using the burdock root to its fullest. Recipe by Ayumeshi