📝 About This Recipe
Transport your kitchen to the vibrant streets of Dotonbori with these iconic Japanese octopus balls. Featuring a crisp outer shell and a creamy, dashi-rich center, each bite delivers a perfect contrast of textures and a savory umami punch. This authentic recipe balances tender poached octopus with the crunch of tempura scraps and the zing of pickled ginger for the ultimate snack experience.
🥗 Ingredients
The Batter
- 200 grams All-purpose flour (sifted)
- 600 ml Dashi stock (chilled; can be made from powder or scratch)
- 2 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 cubes)
- 1/2 cup Tenkasu (Tempura Scraps) (adds essential crunch)
- 2 tablespoons Kizami Beni Shoga (pickled red ginger, finely chopped)
- 3-4 stalks Green onions (finely sliced)
Toppings & Garnish
- 1/4 cup Takoyaki Sauce (or Tonkatsu sauce)
- 2-3 tablespoons Japanese Mayonnaise (such as Kewpie brand)
- 1 tablespoon Aonori (dried green seaweed powder)
- 1 handful Katsuobushi (dried bonito flakes)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, salt, and soy sauce. Gradually pour in the chilled dashi stock while whisking constantly to ensure there are no lumps.
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2
Add the beaten eggs to the flour mixture and whisk until the batter is smooth and thin. Transfer the batter into a pitcher or measuring cup with a spout for easy pouring.
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3
Prepare your fillings: Ensure the octopus is cut into uniform cubes, the ginger is minced, and the green onions are finely sliced.
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4
Heat your Takoyaki pan over medium-high heat. Using a brush or paper towel, generously grease every hole and the flat surface between them with neutral oil. You should see a light wispy smoke when it's ready.
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5
Pour the batter into the holes until they are completely full and the batter slightly overflows onto the flat surface of the pan.
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6
Quickly drop one piece of octopus into the center of each hole.
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7
Sprinkle the green onions, pickled ginger, and tempura scraps evenly over the entire pan.
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8
Cook for about 2-3 minutes. Use a takoyaki pick or a bamboo skewer to 'cut' the overflowing batter into individual squares around each hole.
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9
Attempt to turn the balls 90 degrees. If they don't move easily, wait another 30 seconds. As you turn them, tuck the excess cooked batter from the flat surface into the hole to create a full sphere.
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10
Continue rotating the balls frequently. The key to a perfect sphere is constant movement. Every time you turn them, they become more rounded.
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11
Cook for another 4-5 minutes, rotating regularly, until the exterior is a deep golden brown and feels slightly crispy to the touch.
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12
Remove the balls from the pan and place them on a plate. Brush generously with Takoyaki sauce, drizzle with Japanese mayonnaise in a zigzag pattern, and finish with a dusting of aonori and a handful of dancing bonito flakes.
💡 Chef's Tips
Use a generous amount of oil; it essentially 'fries' the outer skin to create that signature crunch. Chilling your dashi stock helps keep the interior of the takoyaki creamy rather than cakey. Don't be afraid of the mess! Filling the pan until it overflows is the secret to getting perfectly round, large balls. If you can't find octopus, shrimp or even cubes of cheese (for a 'Cheese-tako' twist) make excellent substitutes. Keep the balls moving constantly during the second half of cooking to ensure even browning and a perfect shape.
🍽️ Serving Suggestions
Serve immediately while piping hot—the interior stays molten for several minutes! Pair with a cold Japanese lager or a refreshing Highball (whisky and soda). Offer a side of Edamame with sea salt for a balanced snack spread. For a spicy kick, add a dot of Sriracha or Shichimi Togarashi (Japanese seven-spice) on top. A simple cabbage slaw with sesame dressing provides a nice crunch alongside the soft takoyaki.