π About This Recipe
Transport your senses to the vibrant street stalls of Dotonbori with these authentic Takoyaki. These iconic Japanese spheres feature a crisp, golden exterior that yields to a creamy, savory center studded with tender morsels of octopus. Perfectly balanced with umami-rich dashi and topped with a symphony of sweet sauce, Japanese mayo, and dancing bonito flakes, they represent the pinnacle of Japanese soul food.
π₯ Ingredients
The Batter
- 200 grams All-purpose flour (sifted)
- 600 ml Dashi stock (chilled; use kombu/shiitake dashi for pescatarian)
- 2 pieces Large eggs (beaten)
- 1 teaspoon Soy sauce
- 1/2 teaspoon Baking powder (for a lighter texture)
The Fillings
- 150 grams Boiled octopus (Tako) (cut into 1/2-inch cubes)
- 1/2 cup Tenkasu (Tempura scraps) (provides crunch and richness)
- 2 tablespoons Beni Shoga (Pickled red ginger) (finely minced)
- 3-4 stalks Green onions (finely chopped)
Toppings & Garnish
- 1/4 cup Takoyaki sauce (or Tonkatsu sauce)
- 3 tablespoons Kewpie Mayonnaise (Japanese style in a squeeze bottle)
- 1 tablespoon Aonori (Dried seaweed powder)
- 1/2 cup Katsuobushi (Bonito flakes) (dried fish flakes that 'dance' on heat)
π¨βπ³ Instructions
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1
In a large mixing bowl, whisk together the sifted flour and baking powder. Gradually pour in the chilled dashi stock while whisking constantly to ensure no lumps form.
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2
Add the beaten eggs and soy sauce to the flour mixture. Whisk until smooth. The batter should be very thin and wateryβthis is the secret to 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 the batter rest in the refrigerator for at least 15 minutes.
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4
Preheat your takoyaki pan over medium-high heat. Use a brush or rolled paper towel to generously oil every hole and the flat surface of the pan.
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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 starts to overflow onto the flat top of the pan.
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6
Quickly drop one piece of octopus into the center of each hole. Sprinkle the green onions, pickled ginger, and tempura scraps over the entire pan.
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7
Cook for about 2-3 minutes. Use a takoyaki pick or a bamboo skewer to 'cut' the batter along the grid lines between the holes.
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8
Gently flip each ball 90 degrees. 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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9
Continue rotating the balls frequently. They will start to round out as they cook. If a ball is missing some volume, pour a tiny bit more batter into the hole and flip again.
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10
Cook for another 4-5 minutes, rotating constantly, until the balls are a deep golden brown and the exterior feels crispy to the touch.
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11
Transfer the hot takoyaki to a serving plate. Arrange them in rows for a classic street-food presentation.
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12
Drizzle generously with takoyaki sauce in a zigzag pattern, followed by a lattice of Kewpie mayonnaise.
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13
Finish by dusting with aonori and a handful of katsuobushi. Serve immediately while piping hot.
π‘ Chef's Tips
Don't be afraid of the mess; overflowing the batter is essential for making perfectly round balls. Use a generous amount of oil to ensure a crispy 'fried' exterior and easy flipping. If you don't have octopus, you can substitute with shrimp or even cubes of cheese for a twist. Keep the balls moving! Constant rotation ensures an even golden color and prevents burning. If your batter is too thick, the inside will be bread-like rather than the traditional creamy custard texture.
π½οΈ Serving Suggestions
Serve with a cold Japanese lager or a refreshing Highball (whisky and soda). A side of sunomono (Japanese cucumber salad) provides a bright, acidic contrast to the rich balls. Offer extra pickled ginger on the side for those who like a spicy, vinegary kick. Pair with a hot cup of Genmaicha (roasted rice green tea) for a cozy afternoon snack. Serve on a traditional bamboo boat (kyobune) for an authentic festival feel.