📝 About This Recipe
Transport your taste buds to the vibrant street markets of Osaka with these iconic, crispy-on-the-outside, creamy-on-the-inside octopus puffs. This recipe captures the perfect balance of savory dashi-infused batter and the tender chew of poached octopus, elevated by a symphony of umami-rich toppings. It is a communal, soul-warming snack that celebrates the playful spirit of Japanese soul food.
🥗 Ingredients
The Savory Batter
- 200 grams All-purpose flour (sifted)
- 600 ml Dashi stock (chilled; can use instant dashi powder mixed with water)
- 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 chunks)
- 1/2 cup Tenkasu (Tempura Scraps) (adds essential crunch and richness)
- 2 tablespoons Kizami Beni Shoga (Pickled Red Ginger) (finely minced)
- 3 stalks Green Onions (finely chopped)
Toppings & Finishers
- 1/4 cup Takoyaki Sauce (or Tonkatsu sauce)
- 2-3 tablespoons Japanese Mayonnaise (Kewpie brand is highly recommended)
- 1 tablespoon Aonori (dried green seaweed powder)
- 1 handful Katsuobushi (dried bonito flakes that 'dance' when hot)
- 3 tablespoons Neutral Oil (for greasing the pan)
👨🍳 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 thin and smooth. Transfer the batter into a pitcher or a measuring cup with a spout for easy pouring.
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3
Prepare your fillings: ensure the octopus is cut into small cubes, the green onions are finely sliced, and the pickled ginger is minced.
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4
Preheat your takoyaki pan over medium heat. Use a paper towel or a brush to generously oil each mold and the flat surface of the pan—don't be shy with the oil, as it helps create a crispy crust.
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5
When the pan is hot (you should see a light wisp of smoke), pour the batter into each hole until it is completely full and even overflowing slightly onto the flat part of the pan.
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6
Quickly drop a piece of octopus into each hole. Sprinkle the green onions, pickled ginger, and tempura scraps over the entire surface of the pan.
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7
Cook for about 2-3 minutes. Use a takoyaki pick or a bamboo skewer to 'draw' lines in the overflowing batter between the holes, separating them into individual squares.
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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 help form a perfect sphere.
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9
Continue rotating the balls frequently. The batter will be soft initially, but as it cooks, it will hold its shape. Keep turning them until they are perfectly round and golden brown all over.
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10
If the balls feel light or hollow, you can add a tiny bit more batter into the hole before the final flip to ensure they are plump.
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11
Once the exterior is crispy and deep golden (about 8-10 minutes total cooking time), remove the balls from the pan and place them on a serving plate.
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12
Brush generously with takoyaki sauce, drizzle with Japanese mayonnaise in a zigzag pattern, and finish with a sprinkle of aonori and a handful of dancing bonito flakes.
💡 Chef's Tips
For the best texture, ensure your dashi is cold when mixing; this prevents the gluten from over-developing, keeping the center creamy. Don't skimp on the Tenkasu (tempura scraps); they melt into the batter to provide a rich, fatty mouthfeel that defines authentic takoyaki. Use a generous amount of oil in the pan—almost like shallow frying—to achieve that signature 'street food' crunch on the exterior. If you can't find octopus, you can substitute with cooked shrimp, cubes of cheese, or even pieces of sausage for a 'Western' twist. When flipping, don't worry if the first few look messy; just keep tucking the batter in and rotating, and they will eventually round out perfectly.
🍽️ Serving Suggestions
Serve immediately while piping hot; the interior should be almost molten, so warn your guests! Pair with a cold Japanese lager or a refreshing highball (whisky and soda) to cut through the richness. A side of Sunomono (Japanese cucumber salad) provides a bright, acidic contrast to the savory balls. For a fun party vibe, serve them in traditional bamboo boats with extra toothpicks for easy snacking. Offer a small dish of extra pickled ginger on the side for those who enjoy a spicy, vinegary kick.