TAKOYAKI

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Japanese Octopus Balls

Takoyaki is an iconic Japanese street food that you can enjoy making at home. Light, crispy outside with soft chewy centre, filled with octopus, pickled ginger and topped with a variety of tasty toppings, these authentic, festival style takoyaki are totally addictive and perfect for parties or fun family dinners!

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Takoyaki

Yield

2-3 servings

Type

Street Food

Time

30 minutes

Level

Easy

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what you'll need:

» dashi » egg » cake flour » tsuyu sauce » sesame oil » boiled octopus » benishoga (red pickled ginger) » chopped spring onion » tenkasu (tempura bits)

sauce & toppings:

» Worcestershire sauce » tsuyu sauce » ketchup » honey » Japanese mayonnaise » aonori (seaweed powder) » katsuobushi (bonito flakes) » chopped spring onion

Mix takoyaki sauce

Mix the Worcestershire sauce, tsuyu sauce, ketchup and honey in a small bowl. Set aside for later.

1

Prepare toppings

Cut the boiled octopus into bitesize pieces and finely dice the benishoga and spring onion. 

2

Make the batter

Mix the egg, dashi and tsuyu sauce in a bowl or jug. Measure the flour into a bowl and make a well. Add the egg mixture gradually while whisking to make a smooth thin batter.

3

Grease the pan

Preheat the takoyaki pan on a medium heat and drizzle generously with sesame oil. Use a brush or kitchen paper to thoroughly coat each crevice.

4

Add batter

Pour the batter into the crevices until filled half way.

5

Add octopus

Place one piece of boiled octopus in each crevice.

6

More batter

Pour the batter over the top filling up each crevice and the surrounding areas.

7

Add fillings

Sprinkle the tenkasu, chopped spring onion and benishoga evenly across the surface of the batter. Cook for a few minutes to firm up slightly.

8

Divide

Once the batter starts to firm up, use a bamboo skewer to draw lines between each takoyaki.

9

Turn

Turn the takoyaki half way by using the skewer to scrape around the edge of the crevice in a circular motion. Leave to cook for a few minutes.

10

Turn again

Turn the takoyaki so the golden part is on top and tuck any messy bits underneath to help perfect the ball shape.

11

Add more oil

Add another drizzle of sesame oil and continue to cook and turn until evenly golden all over.

12

Swap

To ensure they're all cooked evenly, swap the paler ones on the edges with the golden ones in the middle.

13

Plate up

Place each portion on a serving dish and top with the takoyaki sauce and your choice of toppings. Enjoy!

14

check out FULL RECIPE »

See the full post for more information plus tips, tricks and additional ingredient ideas!

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