Octopus Balls
Crispy golden batter balls filled with tender octopus, topped with creamy mayonnaise, tangy sauce, and dancing bonito flakes. A fun Japanese street food you can make at home.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 200 g octopus
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups dashi stock
- 3 stalks green onions
- ½ cup mayonnaise
- ¼ cup takoyaki sauce
- ½ cup bonito flakes
Instructions
- 1
In a large bowl, whisk 1 cup flour, 2 eggs, and 1.5 cups dashi until smooth; the batter should be thin like heavy cream. Let rest 10 minutes.
- 2
Chop 200g octopus into small bite-size pieces and thinly slice 3 green onions; set aside.
- 3
Heat a takoyaki pan over medium-high and brush each well with oil. Pour batter into each well, filling to the brim.
- 4
Drop a few octopus pieces and a sprinkle of green onion into each well. Cook until the edges look set, about 3 minutes.
- 5
Using skewers, flip each ball 90 degrees, tucking the loose batter in. Cook, turning every 2 minutes, until golden and crisp all over, about 8-10 minutes total.
- 6
Transfer balls to a plate, drizzle with 0.5 cup mayonnaise and 0.25 cup takoyaki sauce, then top with 0.5 cup bonito flakes. Serve hot.
Tools you’ll need
- takoyaki pan
- skewers
- large bowl
- whisk
- brush
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