What is takoyaki batter made of?

I use dashi stock, egg, cake flour, and tsuyu sauce in this recipe.

What's in traditional takoyaki?

Traditional takoyaki has batter made of wheat flour, water, dashi stock, and eggs. Fillings include boiled octopus, red ginger, tenkasu and green onion. To season, we use sauce, mayo, bonito flakes, and aonori. Ingredients can vary by region or shop, and you might find cheese, shrimp, or squid too.

Is takoyaki always octopus?

While "tako" means octopus in Japanese, takoyaki can have different fillings like shrimp, squid or even cheese, sausage, or vegetables. They're not traditional but not uncommon either.

What do Japanese put on takoyaki?

Typical toppings are takoyaki sauce, Japanese mayo, katsuobushi (bonito flakes), and aonori. Toppings can vary by region, restaurant, or personal taste.

What are the brown flakes in takoyaki?

Brown flakes, called bonito flakes (katsuobushi in Japanese), come from dried, fermented, and smoked bonito. They add a smoky, umami flavor and are one of the key elements of the dish.

What is takoyaki sauce called?

The sauce used for takoyaki is simply called "takoyaki sauce". It is a sweet and savory sauce made specifically for takoyaki, similar in taste to Worcestershire sauce. Sometimes people also use okonomiyaki sauce, which has a similar taste.

Is takoyaki raw or cooked?

Takoyaki is cooked with a batter of flour, water, dashi stock, and eggs. It has a crispy exterior and gooey interior, served with toppings and sauces.

Can I use squid instead of octopus in takoyaki?

Sure, squid is a popular alternative to octopus. It has a different texture and flavor but keeps the same cooking process and presentation.

How do I eat takoyaki without burning myself?

Let it cool, use a toothpick or chopsticks, take small bites, and blow on it. These tips help you enjoy takoyaki without burning your mouth.

Can I eat takoyaki every day?

Eating takoyaki daily isn't the healthiest choice.

What's a good takoyaki sauce substitute?

Try okonomiyaki sauce or mix Worcestershire sauce, ketchup, soy sauce, and sugar for an extremely simplified homemade version.

Should takoyaki batter be runny?

Yes, runny batter helps it flow into the mold and create a soft and gooey inside.

Why do my takoyaki deflate?

Reasons include undercooked batter, not enough batter, turning too early. To fix, adjust cooking time and use enough batter.

Can you reheat takoyaki?

Absolutely! While fresh takoyaki is amazing, reheating it still tastes great. To reheat without losing flavor or texture, try these methods: Oven or toaster oven: Preheat to 350°F (175°C). Place takoyaki on a parchment-lined baking sheet and heat for 10-15 minutes until warm and crispy. Air fryer: Preheat to 350°F (175°C). Cook takoyaki in the basket for 5-8 minutes until heated and crisp. Pan-fry: Heat a nonstick skillet or takoyaki pan with a bit of oil. Cook takoyaki, turning occasionally, until heated and crisp. Avoid microwaving, as it makes them soggy and unevenly heated.

Should takoyaki be hot or cold?

Takoyaki tastes best warm, with a crispy outside and a soft, gooey inside for a delicious experience.

Japanese Fried Octopus Balls (Takoyaki)

Name: Japanese Fried Octopus Balls (Takoyaki)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 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); Japanese mayonnaise; Aonori (Dried seaweed powder); Katsuobushi (Dried bonito flakes); Additional chopped spring onion

Description

How to make delicious, light and flavourful authentic Japanese Takoyaki octopus balls. (Makes approx 32 takoyaki, serves 2-3 people)

Ingredients

Sauce

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

Batter

500ml dashi cooled
1 egg
100g cake flour
1 tsp tsuyu sauce
Sesame oil (for cooking)

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)
Additional chopped spring onion

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Instructions

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.
Enjoy!

Equipment

Notes

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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Description

Ingredients

Sauce

Batter

Fillings

Toppings

Instructions

Equipment

Notes

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