How to make delicious, light and flavourful authentic Japanese Takoyaki octopus balls. (Makes approx 30 takoyaki, serves 2-3 people)
- 1 1/2 tbsp Worcestershire sauce
- 1/2 tbsp tsuyu sauce
- 1/2 tbsp ketchup
- 1 tbsp honey
- 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)
- Chopped spring onion
- 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.
- Next, take a mixing bowl, pour in 500ml of dashi and crack in one egg. Whisk well.
- Once it's whisked together, add 1 tsp of tsuyu sauce.
- Add 100g of cake flour (no need to sift) and whisk well until smooth.
- Cut octopus into small pieces (approx 1 inch / 2.5cm) and finely chop the benishoga.
- 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.)
- Once the takoyaki pan is smoking, pour the batter into the mold, filling it half way.
- Add the octopus pieces to each slot and then pour more of the batter over the top, making sure the surface is completely covered. (Even the surface around the slots.)
- Sprinkle the chopped spring onion, tenkasu and benishoga generously over the top of the wet batter and allow to cook for 1-2 minutes.
- Using wooden chopsticks or a long bamboo skewer, draw lines between the slots to evenly divide the batter on the surface around each takoyaki.
- 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.
- 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 the placement of any white takoyaki with the more golden ones to ensure even cooking.
- 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 on a plate and brush the takoyaki with sauce, drizzle with mayonnaise and sprinkle with aonori, katsuobushi and chopped spring onion.
- Repeat until the ingredients are finished.
It takes time to perfect the shape, practice makes perfect!
Cooking time depends on the pan you use and the size of the molds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Street food
- Method: Fry
- Cuisine: Japanese
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