Cookingdom Level 68 - Takoyaki

The ultimate guide for Cookingdom Level 68 Takoyaki, helping players master the cooking adventure of Cookingdom.

Cookingdom Level 68 Walkthrough Video

Cookingdom Level 68 Walkthroughs & Guide

Welcome to Cookingdom Level 68, where your mission is to craft the perfect Takoyaki using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.

This walkthrough gives you the exact steps to succeed in Cookingdom Level 68, detailing every ingredient, action, and placement needed.

Ingredients Needed

Ingredient	Quantity	Notes
Octopus	1	To be washed, boiled, and minced for the filling.
Shrimp	1 bowl	To be washed, boiled, peeled, and chopped for the filling.
Spring Onions	1 bunch	To be washed and chopped for the filling.
Tomatoes	3	To be washed and diced for the filling.
Eggs	2	Used for the takoyaki batter.
Flour	1 bowl	Sifted into the batter mixture.
Dashi/Broth	1 jug	The liquid base for the takoyaki batter.
Corn	1 bowl	Used as a filling.
Worcestershire Sauce	1 bottle	A key ingredient for the takoyaki sauce.
Ketchup	1 bottle	Used in the takoyaki sauce.
Soy Sauce	1 bottle	Used in the takoyaki sauce.
Honey	1 jar	To sweeten the takoyaki sauce.
Sugar	1 jar	To sweeten the takoyaki sauce.
Mayonnaise	1 bottle	Used as a topping.
Bonito Flakes (Katsuobushi)	1 bowl	Used as a topping.
Seaweed Flakes (Aonori)	1 bowl	Used as a topping.
Oil	N/A	For greasing the takoyaki pan.

Step 1. Prepare Fillings and Batter

Begin by washing the octopus, shrimp, spring onions, and tomatoes. Boil the octopus and shrimp, then mince the octopus and chop the shrimp, spring onions, and tomatoes. In a separate bowl, prepare the batter by cracking eggs, sifting in flour, adding a packet of dashi powder, pouring in broth, and whisking until smooth.

Tip: Completing the washing and chopping mini-games quickly is essential to manage time effectively.

Step 2. Mix the Takoyaki Sauce

In a bowl, combine Worcestershire sauce, ketchup, and soy sauce. Add honey and sugar for sweetness. Crack an egg into the mixture and whisk everything together thoroughly to create the signature takoyaki sauce.

Tip: Ensure all sauce ingredients are fully combined to get a smooth consistency.

Step 3. Cook the Takoyaki

Turn on the takoyaki pan and brush oil into each mold. Pour the prepared batter into the molds. Add the fillings: minced octopus, chopped shrimp, corn, diced tomatoes, and chopped spring onions. Pour a little more batter over the top, then use a pick to turn the balls as they cook to form perfect spheres.

Tip: The turning phase is crucial. Rotate the takoyaki balls frequently to ensure they cook evenly and become golden-brown all around.

Step 4. Garnish and Plate the Takoyaki

Once cooked, transfer the takoyaki balls to serving trays. Brush the prepared takoyaki sauce over them. Generously sprinkle bonito flakes, drizzle with mayonnaise in a zigzag pattern, and finish with a sprinkle of seaweed flakes.

Tip: Apply the garnishes in the correct order (sauce, bonito flakes, mayonnaise, seaweed) for an authentic presentation and a high score.

Step 5. Serve the Completed Dish

Present the two beautifully garnished trays of takoyaki to the customer. The customer, a capybara, enjoys the dish in a festive night market setting complete with fireworks.

Tip: Serving the dish promptly after garnishing ensures the customer is happy and you receive the best rewards.

Tips and Tricks for Cookingdom Level 68

This level involves making multiple components from scratch (fillings, batter, sauce). Try to complete the prep stages before focusing on the cooking.

Pay close attention during the cooking phase; the takoyaki can burn if not turned at the right moments.

The final garnishing stage has multiple layers. Don't forget any of the toppings.