Japanese Takoyaki
Delicious octopus-filled batter balls, a popular Japanese street food, crispy outside and soft inside.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1.5 cups dashi stock
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp baking powder
- 200g boiled octopus, chopped
- 1/4 cup green onions, finely chopped
- 1/4 cup tenkasu (tempura scraps)
- Takoyaki sauce
- Japanese mayonnaise
- Bonito flakes
- Aonori (dried seaweed flakes)
- Vegetable oil for greasing
Nutrition Facts
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Instructions
Prepare the batter: In a large bowl, mix flour, eggs, dashi stock, soy sauce, salt, and baking powder until smooth. Let rest for 15 minutes.
Heat the takoyaki pan: Preheat the takoyaki pan over medium heat and generously grease each hole with vegetable oil.
Fill the pan: Pour batter into each hole until about 3/4 full. Add a piece of octopus, some green onions, and tenkasu to each hole.
Cook the takoyaki: After about 2 minutes, when the edges start to set, use skewers to turn each ball 90 degrees. Let uncooked batter flow out.
Shape into balls: Continue turning the takoyaki frequently to form perfect spheres. Cook until golden brown all over (about 10 minutes total).
Serve: Transfer to a plate, drizzle with takoyaki sauce and mayonnaise, then top with bonito flakes and aonori.
Chef's Tips
- Batter consistency: The batter should be slightly thinner than pancake batter for perfect takoyaki texture.
- Octopus preparation: Briefly boil the octopus with a piece of kombu for extra flavor before chopping.
- Turning technique: Use two skewers for easier turning and shaping of the takoyaki.
- Alternative fillings: Try cheese, shrimp, or sausage if octopus isn't available.
- Serving suggestion: Eat immediately while hot for the best texture and flavor.
- Pan maintenance: Keep the pan well-seasoned and clean for non-stick performance.
