📝 About This Recipe
Transport your taste buds to the vibrant street stalls of Osaka with this elevated take on Japan's favorite snack. These savory spheres feature a tender, dashi-infused center cradling succulent octopus, encased in a uniquely shattered-glass crispy exterior achieved through a double-oil frying technique. Topped with umami-rich sauces and dancing bonito flakes, they offer a spectacular contrast of textures that defines the pinnacle of Japanese soul food.
🥗 Ingredients
The Savory Batter
- 200 grams All-purpose flour (sifted)
- 600 ml Dashi stock (cold; kombu and bonito based)
- 2 pieces Large eggs (beaten)
- 1 teaspoon Soy sauce (light or regular)
- 1/4 teaspoon Salt
The Fillings
- 150 grams Cooked Octopus (Tako) (cut into 1/2 inch bite-sized chunks)
- 1/2 cup Tenkasu (Tempura scraps) (adds crunch and richness)
- 2 tablespoons Beni Shoga (Pickled red ginger) (finely minced)
- 3 stalks Green onions (finely chopped)
Toppings & Finishing
- 4 tablespoons Takoyaki Sauce (or Otafuku sauce)
- 3 tablespoons Japanese Mayonnaise (Kewpie brand recommended)
- 1 tablespoon Aonori (Dried seaweed powder)
- 1/2 cup Katsuobushi (Bonito flakes) (large thin shavings)
- 1/2 cup Neutral frying oil (vegetable or canola oil)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the cold dashi stock, beaten eggs, soy sauce, and salt until well combined.
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2
Gradually whisk in the sifted flour. Do not overmix; a few small lumps are fine. The batter should be very thin and watery, which ensures a creamy interior.
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3
Preheat your takoyaki pan over medium-high heat. Using a brush or paper towel, generously coat every mold and the flat surface of the pan with oil.
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4
Once the pan is smoking slightly, pour the batter into the individual molds, allowing it to overflow slightly onto the flat top of the pan.
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5
Quickly drop one piece of octopus into each mold, then sprinkle the green onions, pickled ginger, and tempura scraps over the entire pan.
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6
Cook for about 2-3 minutes. Use a takoyaki pick or skewer to cut through the connected batter on the flat surface, creating a grid around each hole.
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7
Flip each ball 90 degrees, tucking the excess crispy bits from the flat surface into the hole as you turn. The ball will look messy at first; this is normal.
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8
Continue rotating the balls frequently (every 30 seconds) until they form a round shape and begin to turn golden brown.
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9
To achieve the signature 'fried exterior,' pour an additional teaspoon of oil into each mold around the balls. This 'shallow fries' the skin to a deep golden, crispy finish.
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10
Continue rotating for another 2 minutes in the extra oil until the exterior is hard and makes a 'clinking' sound when tapped with a skewer.
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11
Remove the balls from the pan and place them on a serving plate. Drizzle generously with takoyaki sauce in a zig-zag pattern, followed by the Japanese mayo.
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12
Dust with aonori and top with a handful of bonito flakes. Serve immediately while the flakes are still 'dancing' from the heat.
💡 Chef's Tips
Use cold dashi to prevent the flour from developing too much gluten, ensuring a silky interior. Don't be stingy with the oil; the extra oil at the end is the secret to the restaurant-style 'fried' crunch. If you don't have octopus, you can substitute with shrimp, squid, or even cubes of cheese for a modern twist. Always keep the balls moving during the final stages of cooking to ensure even browning and a perfect sphere. Clean your takoyaki pick between batches to prevent the batter from sticking.
🍽️ Serving Suggestions
Pair with a cold Japanese lager or a refreshing Highball (whisky and soda) to cut through the richness. Serve alongside a simple sunomono (cucumber salad) for a bright, acidic contrast. Offer extra pickled ginger on the side for those who enjoy a spicy, vinegar kick. For a spicy version, add a drizzle of Sriracha or a sprinkle of Shichimi Togarashi (seven-spice powder) on top.