Takoyaki
Japanese octopus-filled batter balls, crispy outside and soft inside, topped with savory sauces and bonito flakes.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 cups takoyaki flour (or all-purpose flour)
- 2 eggs
- 1.5 cups dashi stock (or water)
- 1 tsp soy sauce
- 1 tsp mirin
- 200g boiled octopus, diced
- 1/4 cup tenkasu (tempura scraps)
- 2 green onions, finely chopped
- 1/4 cup pickled red ginger, chopped
- Vegetable oil for greasing
- Takoyaki sauce (or okonomiyaki sauce)
- Japanese mayonnaise
- Bonito flakes
- Aonori (dried seaweed flakes)
Nutrition Facts
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Instructions
Prepare the batter: In a bowl, mix takoyaki flour, eggs, dashi stock, soy sauce, and mirin until smooth. Let it rest for 10 minutes.
Heat the takoyaki pan: Preheat the takoyaki pan over medium heat. Brush each mold generously with vegetable oil.
Fill the molds: Pour the batter into each mold until about 80% full. Add a piece of octopus, some tenkasu, green onions, and pickled ginger into each.
Cook the takoyaki: After about 2 minutes, when the edges start to set, use skewers to flip each ball 90 degrees. Pour more batter to fill the gaps.
Shape into balls: Continue turning the takoyaki frequently to form round balls and cook evenly until golden brown (about 10 minutes total).
Serve: Transfer to a plate, drizzle with takoyaki sauce and mayonnaise, then top with bonito flakes and aonori. Serve immediately.
Chef's Tips
- Batter Consistency: The batter should be slightly thinner than pancake batter for perfect texture.
- Octopus Prep: Briefly boil the octopus with a piece of kombu for extra flavor before dicing.
- 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.
- Leftover Batter: Store unused batter in the fridge for up to 2 days; stir well before using.
- Crispy Tip: For extra crispiness, cook on slightly higher heat for the last minute.
