Takoyaki – たこ焼き (Octopus Balls)
Making takoyaki at home is easier than you think, it only takes about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 24-28 balls 1x
- Category: Side
- Method: grill pan
- Cuisine: Japanese
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup cake flour
- 2 large eggs
- 2/3 cup dashi
- 1 teaspoon soy sauce
- 3 oz (85g) cooked octopus, chopped into small pieces
- 3 tablespoons cabbage, very finely chopped (optional)
- 2 scallions, finely chopped
- Toasted sesame oil
- Takoyaki sauce (or tonkatsu sauce also works well)
- Aonori (dried laver flakes)
- Bonito flakes
- Japanese mayonnaise (Kewpie mayo)
Instructions
- Make the batter by whisking the flour, cake flour, eggs, dashi, and soy sauce.
- Brush the takoyaki maker with a generous amount of sesame oil. Make sure each mold and the outside as well since the batter will spill over.
- Turn on the takoyaki maker and when it’s hot, pour the batter into each mold until it’s about 3/4 full.
- Add 2-3 pieces of octopus to each mold and a few chopped scallions. Finish filling the mold with a little more batter (don’t worry if it overspills as the batter will continue cooking and the balls don’t need to perfect).
- Let the batter cook for about 3 minutes, until the underside is golden brown and the batter almost fully cooked.
- Carefully flip each takoyaki ball using a skewer and cook for an additional 1-2 minutes, until the bottom is golden brown. The takoyaki balls are ready when they are golden brown all around and the inside is pillowy.
- Gently transfer them to a plate using a skewer or chopsticks.
- Top with a good squirt of okonomiyaki sauce and mayonnaise, and sprinkle aonori and bonito flakes on top. Serve immediately.
Notes
Special Equipment Needed: Takoyaki grill pan or takoyaki machine.
Leftovers: It’s best to eat takoyaki fresh because the sauce eventually makes the dough soggy. If you happen to have leftover naked/unsauced octopus balls, keep them refrigerated in an airtight container. They will keep for about 2 days. Microwave for 20-30 seconds before eating.
Nutrition
- Serving Size: 1 piece
- Calories: 40
- Sugar: 0.1g
- Sodium: 42.3mg
- Fat: 0.7g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 5.7g
- Fiber: 0.2g
- Protein: 2.4g
- Cholesterol: 23.4mg
Find it online: https://pickledplum.com/takoyaki-recipe/
