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–+ servings

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Sides & Appetizers
Servings 3

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!"
Keyword Seafood, Snack, Street Food
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