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5. The takoyaki are done when they’re lightly brown and crispy on the outside and
they turn easily in their holes. Overall I’d say it takes about 10-15 minutes per batch,
from start to finish, depending on how crispy or soft you like your takoyaki.
6. To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and
takoyaki sauce. Genrously sprinkle on the bonito flakes and aonori. Enjoy, but be
careful, the insides are hot!
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