Takoyaki (Japanese Octopus Balls)
The easiest way is using Takoyaki mix. If you cannot find Store-bought Takoyaki flour, use this recipe. Be careful! The inside of takoyaki is very hot.
Takoyaki is a beloved Japanese snack, originating from Osaka. These are savory, ball-shaped treats made with a liquid batter and cooked in a special molded pan. Traditionally filled with diced octopus, takoyaki is known for its unique texture - crispy on the outside and gooey inside.
Equipment
- 1 Takoyaki pan
Ingredients
Batter
- 3 large eggs lightly beaten
- 4.25 cups cold water
- 2 tsp instant dashi
- 2 tsp soy sauce
- 1/2 tsp salt
- 2.5 cups all-purpose flour about 300g
Takoyaki Filling
- 1/2 lb boiled octopus cut into 0.5” cubes
- 1 bunch green onions sliced
- 1 cup tempura bits optional
- Beni shoga pickled ginger, if desired
Takoyaki Toppings
- Mayo preferably Japanese/Kewpie brand
- Takoyaki sauce
- Bonito flakes
- Aonori or seaweed strips
- Special Equipment:
- Takoyaki Pan
Instructions
- Prepare the Batter: Mix eggs, water, dashi, soy sauce, and salt. Add flour gradually, mixing until smooth. Let it rest.
- Heat the Pan: Grease the takoyaki pan and warm it up over medium heat.
- Add Filling: Pour batter into molds, add octopus, green onions, and optionally tempura bits and pickled ginger.
- Cook: Once the bottom sets, turn each takoyaki with a skewer until evenly browned.
- Serve: Top with mayo, takoyaki sauce, bonito flakes, and aonori.