📝 About This Recipe
Transport your taste buds to the vibrant neon streets of Dotonbori with these iconic Japanese octopus balls. Featuring a crisp, golden exterior that yields to a creamy, melt-in-your-mouth dashi-flavored center, each bite is a perfect harmony of savory seafood and sweet-tangy glaze. This beloved Asian fast food staple is as much fun to cook as it is to eat, making it the ultimate interactive snack for your next gathering.
🥗 Ingredients
The Savory Batter
- 2 cups All-purpose flour (sifted)
- 600 ml Dashi stock (cold; made from kombu and bonito or instant powder)
- 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 and richness)
- 2 tablespoons Pickled red ginger (Beni Shoga) (finely minced)
- 3-4 stalks Green onions (finely chopped)
- 3 tablespoons Neutral oil (for greasing the pan)
Classic Toppings
- 4 tablespoons Takoyaki sauce (or Tonkatsu sauce)
- 3 tablespoons Japanese Mayonnaise (Kewpie brand is highly recommended)
- 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 cold 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 thin and smooth. Transfer the batter into a pitcher or a measuring cup with a spout for easy pouring later.
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3
Prepare your fillings: chop the cooked octopus into small cubes, mince the pickled ginger, and slice the green onions. Keep these in separate small bowls near your cooking station.
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4
Place your takoyaki pan over medium heat. Using a brush or a rolled-up paper towel, generously oil each hole and the flat surface of the pan. The pan should be well-coated to prevent sticking.
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5
Once the pan is hot and slightly smoking, pour the batter into each hole until it overflows slightly onto the flat surface of the pan. This 'messy' look is intentional!
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6
Quickly drop one piece of octopus into each hole. Sprinkle the green onions, pickled ginger, and tenkasu generously over the entire pan.
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7
Let the batter cook for about 2-3 minutes. Use a takoyaki pick or a bamboo skewer to trace the grid lines between the holes, separating the batter.
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8
Gently flip each ball 90 degrees. As you flip, tuck the excess batter from the flat surface into the hole to create a full, round shape.
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9
Wait another minute, then flip another 90 degrees until the bottom is now the top. The balls should now be roughly spherical.
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10
Continue rotating the balls frequently for another 4-5 minutes. They are ready when the outside is golden brown and feels slightly crisp to the touch.
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11
Transfer the hot takoyaki to a serving plate. Brush generously with takoyaki sauce and drizzle with Japanese mayonnaise in a zigzag pattern.
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12
Finish by sprinkling a pinch of aonori and a handful of bonito flakes. Serve immediately while the bonito flakes are still 'dancing' from the heat!
💡 Chef's Tips
Use a generous amount of oil; it essentially 'fries' the outer skin for that authentic street-food crunch. Don't be afraid of the overflow batter; it's necessary to fill the spheres completely and get that perfectly round shape. If you can't find octopus, try cooked shrimp, cubes of cheese, or even pieces of sausage for a fun twist. Keep the balls moving constantly during the final minutes of cooking to ensure an even golden color and a perfectly cooked interior. Always use cold dashi for the batter to achieve the signature creamy, custard-like texture inside.
🍽️ Serving Suggestions
Pair with a cold Japanese lager or a refreshing Highball to cut through the richness of the sauce. Serve alongside a simple sunomono (Japanese cucumber salad) for a bright, acidic contrast. Offer extra pickled ginger on the side for those who enjoy a spicy, vinegary kick. Eat them while they are steaming hot, but be careful—the centers retain heat and can be very hot! For a complete 'Matsuri' (festival) experience, serve with Yakisoba on the side.