📝 About This Recipe
Transport your taste buds to the bustling neon streets of Dotonbori with these iconic Japanese octopus balls. Featuring a crisp outer shell that yields to a creamy, dashi-rich center, each bite offers a delightful contrast of textures and savory umami flavors. Perfectly seasoned and topped with a symphony of sweet sauce, creamy mayo, and dancing bonito flakes, they are the ultimate interactive street food experience.
🥗 Ingredients
The Batter
- 200 grams All-purpose flour (sifted)
- 600 ml Dashi stock (cooled to room temperature)
- 2 Large eggs (beaten)
- 1 teaspoon Soy sauce
- 1/4 teaspoon Salt
The Filling
- 150 grams Cooked octopus (Tako) (cut into 1/2-inch bite-sized pieces)
- 1/2 cup Tenkasu (Tempura scraps) (adds crunch and richness)
- 2 tablespoons Kizami Beni Shoga (Pickled red ginger) (finely chopped)
- 3 stalks Green onions (finely chopped)
Toppings & Finishing
- 1/4 cup Takoyaki sauce (or Otafuku sauce)
- 3 tablespoons Kewpie Mayonnaise (Japanese style in the squeeze bottle)
- 1 tablespoon Aonori (Dried green seaweed) (powdered)
- 1 handful Katsuobushi (Bonito flakes) (large thin shavings)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the eggs, soy sauce, and salt. Gradually add the cooled dashi stock while whisking to combine.
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2
Sift the flour into the liquid mixture. Whisk gently until smooth, but do not overmix. The batter should be quite thin and watery, which ensures a creamy interior.
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3
Transfer the batter into a pitcher or a measuring cup with a spout for easy pouring. Let it rest for 10-15 minutes.
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4
Heat your takoyaki pan over medium-high heat. Use a brush or a rolled paper towel to generously oil every hole and the flat surface between the holes.
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5
Once the pan is smoking slightly, pour the batter into the holes until they are completely full and the batter overflows slightly onto the flat top of the pan.
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6
Quickly drop a piece of octopus into the center of each hole.
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7
Sprinkle the green onions, pickled ginger, and tempura scraps over the entire surface of the pan.
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8
Cook for 2-3 minutes until the bottom of the balls has set. Use a takoyaki pick or a bamboo skewer to 'cut' the connecting batter between the holes.
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9
Push the overhanging batter into the holes as you flip each ball 90 degrees. This creates a round shape. If they seem stuck, add a tiny drop of oil.
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10
Continue rotating the balls frequently until they are perfectly spherical and golden brown on all sides. This usually takes another 4-5 minutes.
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11
For extra crispness, brush a tiny bit more oil onto the balls during the final minute of cooking.
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12
Remove the balls from the pan and place them on a serving plate. Brush generously with takoyaki sauce.
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13
Drizzle with Kewpie mayonnaise in a zigzag pattern, then sprinkle with aonori and a generous handful of bonito flakes. Serve immediately while piping hot.
💡 Chef's Tips
The secret to 'restaurant-style' takoyaki is a thin, watery batter; don't be tempted to add more flour or they will become bready. Always oil the pan more than you think you need to prevent sticking and achieve that signature fried crunch. If you don't like octopus, you can substitute with cooked shrimp, diced ham, or even cubes of cheese for a 'Chizuyaki' variation. Don't be afraid to make a mess when flipping; the 'overflow' batter is what creates the full, round shape once tucked inside. Always use a dashi stock (kombu and bonito) rather than plain water to give the batter its essential umami depth.
🍽️ 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, vinegary kick. For a complete street food feast, serve with Yakisoba (stir-fried noodles). Enjoy as a 'Tako-pa' (Takoyaki Party) where guests take turns flipping their own balls at the table.