Takoyaki (Octopus Balls)
The iconic street food of Osaka. Crispy on the outside, creamy and molten on the inside, loaded with tender pieces of octopus.
Ingredients
- 1 cup Takoyaki flour mixn1.5 cups Dashi stockn1 Eggn100g Boiled octopus Tako
- cut into small cubesn1/2 cup Green onions
- finely choppedn2 tbsp Tenkasu tempura scrapsn1 tbsp Pickled ginger
- mincednTakoyaki sauce and Kewpie mayonnaisenBonito flakes and aonori
Instructions
- Step 1: Whisk the takoyaki flour, dashi stock, and egg together in a pitcher to make a thin, watery batter.nStep 2: Heat a takoyaki pan over medium-high heat and oil each round mold very generously using a paper towel or brush.nStep 3: Pour the batter into the molds, filling them completely to the brim and letting it overflow onto the flat surface of the pan.nStep 4: Drop a piece of octopus into each mold, then scatter green onions, tenkasu, and pickled ginger over the entire pan surface.nStep 5: Use a skewer to cut the grid lines in the overflow batter.
- Carefully turn each ball 90 degrees, tucking the extra batter inside.
- Keep rotating the balls until they form perfect spheres and turn crispy and golden brown all over.
- Sauce and garnish lavishly.
Notes
“💡 Omotenashi Tip: Oiling the takoyaki pan heavily ensures a super crispy outer skin and helps you flip the balls effortlessly without sticking!”
Tried this recipe?Let us know how it was!