Takoyaki
Crispy golden spheres of battered octopus with a molten center, topped with takoyaki sauce and bonito flakes. A beloved Japanese street food that's fun to make at home with a takoyaki pan.
- Total time
- 30 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 1 cup all-purpose flour
- 1 cup dashi stock
- 1 whole egg
- ¼ tsp salt
- 3 tbsp vegetable oil for cooking
- 200 g cooked octopus, diced
- 2 tbsp green onion, chopped
- 1 tbsp pickled ginger, minced
- ¼ cup takoyaki sauce
- 2 tbsp Japanese mayo
- 1 tbsp bonito flakes
- ½ tsp aonori (seaweed powder)
Instructions
- 1
Whisk together flour, dashi stock, egg, and salt until smooth batter forms. Let rest 5 minutes.
- 2
Mix diced octopus with green onion and pickled ginger in a bowl.
- 3
Preheat takoyaki pan over medium-high heat and brush each cup with oil.
- 4
Pour batter into each cup until three-quarters full, then add 1 piece of octopus mixture to center.
- 5
Top with more batter to fill cups. Use takoyaki picks to rotate each ball every 1-2 minutes until golden brown, about 8-10 minutes total.
- 6
Transfer to a serving plate and drizzle with takoyaki sauce and Japanese mayo.
- 7
Sprinkle with bonito flakes and aonori powder. Serve immediately while hot.
Tools you’ll need
- takoyaki pan (18-hole)
- takoyaki picks or skewers
- whisk
- small mixing bowls
- silicone brush
- serving plate
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