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Takoyaki

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method: ,
Cuisine:
Courses: , , ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

Takoyaki, or Japanese octopus balls, is a popular street food originating from Osaka. These perfectly round dumplings are crispy on the outside, tender on the inside, and traditionally filled with diced octopus, though other fillings can be used.

The batter is soft and savory, creating a creamy base that pairs beautifully with the toppings: tangy takoyaki sauce, creamy mayonnaise, and delicate bonito flakes that seem to dance with the heat. Every bite is a delightful mix of flavors and textures, making takoyaki a must-try Japanese dish.

Ingredients
    For the Batter:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups dashi stock (Japanese soup stock)
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon salt
    • For the Filling:
  • 4 ounces cooked octopus, diced into small pieces
  • 1/4 cup pickled ginger, finely chopped (optional)
  • 1/4 cup green onions, finely chopped
  • 1/4 cup tempura scraps (tenkasu)
    • For the Topping:
  • Takoyaki sauce (store-bought or homemade)
  • Japanese mayonnaise (Kewpie brand)
  • Bonito flakes (katsuobushi)
  • Aonori (seaweed flakes)
Instructions
    Prepare the Batter:
  1. 1
    In a large mixing bowl, combine the flour, eggs, dashi, soy sauce, and salt.
  2. 2
    Whisk until the batter is smooth and free of lumps. The consistency should be slightly thinner than pancake batter.
    3. Heat the Takoyaki Pan:
  3. 3
    Heat a takoyaki pan over medium heat and generously oil each mold with a brush or cooking spray.
    4. Fill the Molds:
  4. 4
    Pour the batter into each mold, filling them almost to the top. Quickly add a piece of octopus, a bit of pickled ginger, green onions, and tempura scraps to each mold.
    5. Cook the Takoyaki:
  5. 5
    Allow the batter to cook for about 1-2 minutes until the edges start to set.
  6. 6
    Use skewers or chopsticks to gently turn each ball a quarter turn, letting the uncooked batter flow out to form a sphere.
  7. 7
    Continue turning the balls in increments until they are evenly browned and fully cooked, about 5-7 minutes.
    8. Serve the Takoyaki:
  8. 8
    Once the takoyaki are golden and crispy on all sides, remove them from the pan and place them on a serving plate.
    9. Garnish and Enjoy:
  9. 9
    Drizzle the takoyaki with takoyaki sauce and Japanese mayonnaise. Sprinkle bonito flakes and aonori or chopped nori on top. Serve hot and enjoy!
Maricel's Tips
  • For the best results, make sure you have a takoyaki pan which can be found online. Ensure your takoyaki pan is well-heated and generously oiled before adding the batter

  • Don't be afraid to experiment with fillings—while traditional takoyaki uses octopus, you can also try shrimp, cheese, or even sausage for a fun twist on this classic street food!
Keywords: Takoyaki recipe, Japanese octopus balls, Osaka street food, how to make takoyaki, octopus dumplings, takoyaki sauce and toppings, Japanese snack ideas, crispy takoyaki batter.
Read it online: https://maricelskitchen.com/recipe/takoyaki/