Japanese Takoyaki (Octopus Balls in Savory Batter)

Name: Japanese Takoyaki (Octopus Balls in Savory Batter)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 200 g Cooked octopus, finely diced; 200 g Takoyaki flour mix (or all-purpose flour + 1 tsp baking powder); 600 ml Dashi stock; 2 large Large eggs; 4 stalks Green onions, chopped; 50 g Beni Shoga (pickled ginger), chopped; 50 g Tenkasu (tempura scraps), optional; null as needed Vegetable oil, for greasing; 100 ml Takoyaki sauce; 100 ml Japanese mayonnaise; 10 g Katsuobushi (dried bonito flakes); 5 g Aonori (dried green seaweed flakes)

Difficulty

medium

Time

1h 10m

Price Category

average

Calories

Medium

Takoyaki is a popular Japanese street food, consisting of small, spherical balls made from a savory batter. Each ball typically contains a piece of cooked octopus, along with other ingredients like pickled ginger, green onion, and tempura scraps. Best enjoyed fresh and hot, they are generously topped with takoyaki sauce, Japanese mayonnaise, dried bonito flakes, and aonori seaweed. Bring the authentic flavors of Japan into your kitchen by making this delicious treat at home!

Steps

Prepare Ingredients

Prepare your ingredients: finely dice the cooked octopus, green onions, and pickled ginger. In a large bowl, whisk together the takoyaki flour mix (or all-purpose flour and baking powder) with the dashi stock and eggs until you have a smooth, lump-free batter.

Start Cooking

Heat your takoyaki pan over medium heat and lightly grease all the molds. Pour enough batter into each mold to fill it, allowing some batter to overflow slightly onto the flat surface.

Fill and Turn

Before the batter fully sets, place a piece of octopus, some chopped green onion, pickled ginger, and tenkasu (if using) into each mold. Once the edges of the batter are cooked and crispy, use a bamboo skewer or a thin pick to turn the balls 90 degrees, allowing the uncooked batter to flow underneath. Continue turning until the balls are perfectly spherical and golden brown on all sides, which takes about 5-7 minutes.

Serve

Remove the cooked takoyaki balls from the pan and arrange them on a plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise. Sprinkle with katsuobushi (bonito flakes) and aonori (dried green seaweed flakes). Serve immediately while hot and crispy!

	Per 100g	Per Serving 250g
Calories	220 kcal	550 kcal
Protein	12g	30g
Fat	13g	32.5g
Carbohydrate	18g	45g
Fiber	1g	2.5g
Sugar	2g	5g

Download

seafood

pan-fried

everyday

snack

crispy

Japanese

all seasons

Hot

Japanese Takoyaki (Octopus Balls in Savory Batter)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Ingredients

Start Cooking

Fill and Turn

Serve

Extra Tips

► Don't overcrowd your takoyaki pan, this allows for easier turning and even cooking of the balls.

► Use a bamboo skewer or a thin pick to turn the balls, it helps achieve that perfect spherical shape.

► Adding tenkasu (tempura scraps) gives an extra crunch to your takoyaki, don't skip it if you love the texture!

Nutrition