Takoyaki (Japanese Octopus Balls)

🧂 Ingredients

• 200 g All-purpose flour(For the batter)
• 2 Eggs(Large)
• 600 ml Dashi stock(Chilled or room temperature. Can be made from dashi powder and water.)
• 200 g Cooked octopus(Boiled until tender, then cut into 1-1.5 cm (approx. 1/2 inch) cubes.)
• 4 Green onions (scallions)(Finely chopped. Use both white and green parts.)
• 50 g Pickled red ginger (beni shoga)(Finely chopped. Adds a sharp, tangy contrast.)
• for greasing Vegetable oil or neutral cooking oil(For greasing the takoyaki pan.)
• for topping Takoyaki sauce(A thick, savory-sweet sauce, similar to Worcestershire sauce but sweeter.)
• for topping Kewpie mayonnaise(Japanese mayonnaise, known for its rich, tangy flavor.)
• for topping Bonito flakes (katsuobushi)(Thinly shaved dried bonito fish.)
• optional, for topping Aonori (dried green seaweed flakes)(Adds a subtle oceanic flavor and color.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a large bowl, whisk together the flour and eggs until combined. Gradually pour in the dashi stock while whisking continuously until you have a smooth, thin batter, similar in consistency to crepe batter. Season with a pinch of salt if desired. Set aside.

   ⏱️ 10 minutes
2. 2

   Prepare the fillings: Ensure your cooked octopus is diced, green onions are finely chopped, and pickled ginger is minced. Have these ready near your cooking station.

   ⏱️ 5 minutes
3. 3

   Heat and grease the takoyaki pan: Place a takoyaki pan (a special cast-iron or non-stick griddle with hemispherical molds) over medium-high heat. Once hot, generously brush each mold and the surrounding flat surface with vegetable oil. The oil should sizzle lightly.

   ⏱️ 5 minutes
4. 4

   Fill the molds: Pour the batter into each mold, filling them completely and allowing the excess batter to flow onto the flat surface of the pan, creating a thin layer. Immediately drop one piece of diced octopus into the center of each mold. Sprinkle some chopped green onions and pickled ginger over the batter.

   ⏱️ 3 minutes
5. 5

   Begin the flip: As the edges of the batter start to set and turn golden brown (this happens quickly), use a takoyaki pick or skewer to gently break the cooked batter around the edges of each mold. Then, carefully push the excess batter from the flat surface into the molds. Begin to rotate each ball 90 degrees, tucking the uncooked batter underneath.

   ⏱️ 5 minutes
6. 6

   Continue cooking and turning: Continue to cook the takoyaki, rotating them frequently with the pick. As they cook, use the pick to shape them into perfect spheres. Keep turning until all sides are evenly golden brown and crispy, and the inside is cooked through. This should take about 10-15 minutes in total for this stage.

   ⏱️ 10-15 minutes
7. 7

   Serve: Carefully remove the cooked takoyaki from the pan and arrange them on a serving plate. Drizzle generously with takoyaki sauce and Kewpie mayonnaise. Sprinkle with aonori (if using) and finally, top with a generous amount of bonito flakes. The heat from the takoyaki will cause the bonito flakes to 'dance'. Serve immediately while hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓A specialized takoyaki pan is essential for achieving the correct shape and texture. Non-stick versions are easier for beginners.
• ✓The turning technique takes practice. Don't be discouraged if your first few aren't perfectly round; they will still taste delicious!
• ✓Ensure the pan is sufficiently hot before adding batter to get a crispy exterior.
• ✓The bonito flakes will 'dance' due to the steam and heat rising from the takoyaki, a visually appealing characteristic.
• ✓You can adjust the amount of dashi stock slightly to achieve your preferred batter consistency.

🔄 Variations

• Add a small cube of cheese inside each ball before flipping.
• Experiment with other fillings like shrimp, corn, or mochi.
• For a vegetarian version, omit the octopus and add ingredients like mushrooms or edamame.

🥗 Nutrition

Per serving