Takoyaki (Octopus Balls)
Crispy golden balls of batter filled with tender octopus, served with tangy takoyaki sauce and bonito flakes. A Japanese street snack that's fun to make and even better to eat.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup dashi stock (or water with 1/2 tsp instant dashi powder)
- 1 large egg
- 6 oz cooked octopus, chopped into 1/2-inch pieces
- 2 tbsp scallion, chopped fine
- ¼ cup takoyaki sauce (or Worcestershire + ketchup, 1:1)
- ¼ oz bonito flakes
- ½ tsp aonori (seaweed powder, optional)
- 3 tbsp neutral oil
Instructions
- 1
Whisk together flour, dashi, and egg until smooth batter forms; no lumps.
- 2
Fold in octopus and scallion until evenly distributed throughout batter.
- 3
Heat takoyaki pan or cast iron muffin tin over medium-high until oil shimmers, ~2 min.
- 4
Fill each mold 3/4 full with batter. Cook 2 minutes without moving until bottoms set.
- 5
Using a pick or thin skewer, gently rotate each ball 90 degrees. Cook 2 min more.
- 6
Rotate again and cook 2 minutes until all sides are deep golden brown and crispy.
- 7
Transfer to a plate. Drizzle with takoyaki sauce while still hot.
- 8
Top with bonito flakes and aonori. Serve immediately with mayo and extra sauce.
Tools you’ll need
- takoyaki pan (or regular muffin tin as substitute)
- whisk
- mixing bowl
- takoyaki pick or thin metal skewer
- tongs or small spoon
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