Takoyaki Under Osaka Fireworks

At a lantern-lit Osaka riverside festival, chef Kenji Mori prepares traditional takoyaki from thin dashi batter, cooked octopus, scallions, beni shoga, and tenkasu. Watch each piece transform in a cast-iron pan into a crisp, golden sphere with a soft center before six servings are finished with sauce, mayonnaise, aonori, and dancing bonito flakes beneath the fireworks.