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
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups dashi stock
- 1/2 tsp baking powder
- 1/2 tsp soy sauce
- 4 oz cooked octopus, diced
- 1/4 cup green onions, finely chopped
- 1/4 cup tenkasu (tempura scraps)
- Takoyaki sauce
- Japanese mayonnaise
- Aonori (dried seaweed flakes)
- Katsuobushi (dried bonito flakes)
Nutrition Facts
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Instructions
Prepare the batter: In a large bowl, whisk together flour, eggs, dashi stock, baking powder, and soy sauce until smooth. Let the batter rest for 10 minutes.
Heat the takoyaki pan: Preheat the takoyaki pan over medium heat. Brush each mold with a small amount of vegetable oil.
Fill the molds: Pour the batter into each mold until about 3/4 full. Add a piece of octopus, some green onions, and tenkasu to each mold.
Cook the takoyaki: After about 2 minutes, when the edges start to set, use a skewer or chopstick to turn each ball 90 degrees. Add more batter if needed.
Shape the balls: Continue turning the takoyaki until they form round balls. Cook for another 3-4 minutes until golden brown and crispy.
Serve: Transfer the takoyaki to a plate. Drizzle with takoyaki sauce and mayonnaise, then sprinkle with aonori and katsuobushi. Serve immediately.
Chef's Tips
- Batter Consistency: The batter should be slightly thinner than pancake batter for perfect takoyaki.
- Octopus Prep: Boil the octopus with a piece of kombu (kelp) for extra flavor before dicing.
- Turning Technique: Use a takoyaki pick or skewer for easier turning and shaping.
- Serving Tip: Serve immediately for the best texture - crispy outside and soft inside.
- Variations: Try adding cheese or substituting octopus with shrimp for different flavors.
