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Takoyaki in a bamboo boat container

Takoyaki Octopus Balls (たこ焼き)


  • Author: Yuto Omura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 portions 1x

Description

How to make delicious, light and flavourful authentic Japanese Takoyaki octopus balls. (Makes approx 30 takoyaki, serves 2-3 people)


Ingredients

Scale

Sauce

  • 1 1/2 tbsp Worcestershire sauce
  • 1/2 tbsp tsuyu sauce
  • 1/2 tbsp ketchup
  • 1 tbsp honey

Batter

Fillings

  • 120g boiled octopus (see post/note for alternatives)
  • 4 tbsp benishoga (pickled ginger)
  • 1/2 cup chopped spring onion
  • 1/2 cup tenkasu (tempura crumbs) 

Toppings

(Add according to preference)

  • Japanese mayonnaise
  • Aonori (Dried seaweed powder)
  • Katsuobushi (Dried bonito flakes)
  • Chopped spring onion

Instructions

  1. First, make the sauce by pouring 1 1/2 tbsp Worcestershire sauce, 1/2 tbsp tsuyu sauce, 1/2 tbsp ketchup and 1 tbsp of honey in a small bowl and mix well. Set aside for later.
  2. Next, take a mixing bowl, pour in 500ml of dashi and crack in one egg. Whisk well.
  3. Once it's whisked together, add 1 tsp of tsuyu sauce. 
  4. Add 100ml of cake flour (no need to sift) and whisk well until smooth.
  5. Cut octopus into small pieces (approx 1 inch / 2.5cm) and finely chop the benishoga. 
  6. Heat up the takoyaki pan and generously coat the mold with sesame oil. (I recommend using a brush. If you don't have one, spread the oil using kitchen paper.)
  7. Once the takoyaki pan is smoking, pour the batter into the mold, making sure the surface is completely covered. (Even the surface around the slots)
  8. Sprinkle the chopped spring onion and tenkasu generously over the top of the wet batter.
  9. Next, sprinkle the chopped benishoga evenly over the batter.
  10. Add one piece of octopus into each slot. Allow to cook for 1-2 minutes.
  11. Using wooden chopsticks or a long bamboo skewer, draw lines between the slots to evenly divide the batter on the surface around each takoyaki.
  12. Roll the takoyaki once by scraping the bamboo skewer around the edge of the slot and in a circular motion with your wrist. It's okay if the shape is still messy at this point.
  13. Leave to cook for a few minutes.
  14. Roll the takoyaki again, tucking any messy parts into the bottom to shape it nicely. After the second roll it should already be more or less round. 
  15. Once your takoyaki is round enough, brush with another layer of sesame oil and keep rolling the takoyaki one by one.
  16. Swap the placement of any white takoyaki with the more golden ones to ensure even cooking.
  17. Once the outside looks golden and crisp, remove the takoyaki from the pan. (The middle is still usually a bit runny, this is normal and you don't need to cook it until it's firm all the way through.)
  18. Place on a plate and brush the takoyaki with sauce, drizzle with mayonnaise and sprinkle with aonori, katsuobushi and chopped spring onion.
  19. Repeat until the ingredients are finished.
  20. Enjoy!

Notes

It takes time to perfect the shape, practice makes perfect!

Cooking time depends on the pan you use and the size of the molds. 

  • Category: Street food
  • Method: Fry
  • Cuisine: Japanese

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