📝 About This Recipe
Originating from the vibrant street stalls of Osaka, Takoyaki are crispy, golden spheres of savory batter filled with tender morsels of octopus. These iconic 'octopus balls' offer a delightful contrast between their crunchy exterior and a creamy, melt-in-your-mouth center infused with dashi. Topped with a sweet-savory sauce, Japanese mayo, and dancing bonito flakes, they are the quintessential Japanese soul food experience.
🥗 Ingredients
The Savory Batter
- 200 grams All-purpose flour (sifted)
- 600 ml Dashi stock (cold; homemade or instant)
- 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)
- 3-4 stalks Green onions (finely chopped)
Toppings & Garnishes
- 1/4 cup Takoyaki Sauce (or Tonkatsu sauce)
- 3 tablespoons Kewpie Mayonnaise (Japanese style in a squeeze bottle)
- 1 handful Katsuobushi (Bonito flakes) (dried fish shavings)
- 1 teaspoon Aonori (Dried green seaweed) (powdered)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, salt, and soy sauce. Slowly 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 batter and whisk until fully incorporated. The batter should be very thin and watery—this is the secret to a creamy interior. Let it rest for at least 15 minutes.
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3
Prepare your fillings: chop the octopus into small cubes, mince the pickled ginger, and slice the green onions thinly.
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4
Preheat your takoyaki pan over medium-high heat. Use a brush or paper towel to generously oil each mold and the flat surface of the pan; the oil helps create the crispy crust.
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5
Once the pan is smoking slightly, pour the batter into each hole until it is completely full, and continue pouring until the entire surface of the pan is covered in a thin layer of batter.
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6
Quickly drop one piece of octopus into each hole. Sprinkle the green onions, red ginger, and tenkasu evenly over the entire pan.
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7
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
Push the excess batter from the flat surface into the holes and use your pick to flip each ball 90 degrees. It will look messy at first, but don't worry!
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9
Wait another 30 seconds, then flip the balls another 90 degrees until the raw batter flows to the bottom and creates a full sphere.
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10
Continue rotating the balls frequently for 4-5 minutes. If a ball feels light or hollow, you can add a tiny drop of batter to fill it out.
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11
The takoyaki are ready when they are golden brown, crispy on the outside, and rotate easily in the mold.
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12
Transfer the hot balls to a serving plate. Brush generously with takoyaki sauce, drizzle with Kewpie mayo in a zigzag pattern, and finish with a sprinkle of aonori and a handful of bonito flakes.
💡 Chef's Tips
Always use a generous amount of oil; it essentially fries the outer skin to achieve that signature crunch. If you can't find octopus, shrimp or even cubes of cheese make excellent 'Takoyaki-style' alternatives. Don't be afraid of the mess when flipping; tucking the 'overspill' batter into the holes is what makes the balls perfectly round. Ensure your dashi is cold when mixing the batter to prevent the flour from clumping and to keep the texture light. Serve immediately! Takoyaki lose their crispness quickly as the steam from the inside softens the shell.
🍽️ Serving Suggestions
Pair with a cold Japanese lager or a refreshing Highball (whisky and soda). Serve alongside a simple cabbage salad with sesame dressing to cut through the richness. Offer extra pickled ginger on the side for those who enjoy a spicy, acidic kick. For a spicy twist, add a few drops of Sriracha or Shichimi Togarashi (seven-spice powder) on top. Enjoy as a fun, interactive party snack where guests can help with the flipping!