How to make delicious, light and flavourful authentic Japanese Takoyaki octopus balls. (Makes approx 32 takoyaki, serves 2-3 people)
- 1 1/2 tbsp Worcestershire sauce
- 1/2 tbsp tsuyu sauce
- 1/2 tbsp ketchup
- 1 tbsp honey
- 500ml dashi cooled
- 1 egg
- 100g cake flour
- 1 tsp tsuyu sauce
- Sesame oil (for cooking)
- 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)
(Add according to preference)
- Japanese mayonnaise
- Aonori (Dried seaweed powder)
- Katsuobushi (Dried bonito flakes)
- Additional chopped spring onion
- First, make the sauce by adding the Worcestershire sauce, tsuyu sauce, ketchup and honey to a small bowl and mix thoroughly. Set aside for later.
- Next, take a mixing bowl, pour in the cooled dashi and tsuyu sauce. Crack the egg into the bowl and whisk until combined.
- Add the cake flour to a separate bowl and make a well in the center. Pour the dashi mixture into the well while whisking until it forms a smooth batter.
- Cut the boiled octopus into small pieces (approx 1 inch / 2.5cm) and finely chop the benishoga and spring onion.
- Heat up the takoyaki pan and generously coat the mold with sesame oil. Brush the oil into each crevice until evenly coated. (If you don't have a brush, spread the oil using kitchen paper.)
- Once the takoyaki pan is hot (almost smoking), pour the batter into the mold, filling the crevices half way.
- Place a piece of octopus in each slot and then pour more of the batter over the top, making sure the surface is completely covered, even the surrounding surface.
- Sprinkle the tenkasu, chopped and benishoga generously over the top of the wet batter and allow to cook for 1-2 minutes.
- Using a long bamboo skewer (or similar), draw lines between the slots to divide the batter around each takoyaki.
- Roll the takoyaki about half way by scraping the bamboo skewer around the edge of the slot in a circular motion with your wrist. It's okay if the shape is still messy at this point. Leave to cook for a few minutes.
- 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.
- Once your takoyaki is round enough, brush with another layer of sesame oil and keep rolling the takoyaki one by one.
- Swap any pale takoyaki with the more golden ones to ensure even cooking. (This is due to the inevitable heat spots on the pan, generally the ones in the middle directly over the heat source cook faster.)
- 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.)
- Place the cooked takoyaki on a plate and brush the with the sauce from earlier. Drizzle with mayonnaise and sprinkle with your choice of toppings.
- Repeat until the all the batter and ingredients are used up.
Cooking time depends on the pan you use and the size of the molds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Street food
- Method: Fry
- Cuisine: Japanese
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