Takoyaki Octopus Balls Recipe
Pin RecipeIf you enjoy unique blends, flavors, and exotic foods, you are sure to love Takoyaki octopus balls.
Servings: 4
Equipments:
- Takoyaki pan / maker
- Squeeze bottle
- brush
Ingredients:
Batter:
- 100 g Takoyaki flour (or flour + cake flour)
- 1 teaspoon Dashi powder
- 2 eggs
- ¼ teaspoon baking powder
- 400 ml warm water
- 2 tablespoon sesame oil (use to oil the pan)
Filling:
- ¼ cup cooked Octopus (diced)
- 2 tablespoon Tempura bits (Tenkasu)
- 2 tablespoon scallions
- 2 tablespoon red pickled ginger (benishouga)
Garnish:
- Takoyaki sauce
- Bonito flakes
- Mayonnaise
Watch the Video:
Instructions:
Prep the Batter:
- Pour 100 ml of water and add the dashi powder. Stir until completely dissolved. Set aside.
- Weigh your Takoyaki flour (or AP flour), add the baking soda. Then, sift the dry ingredients using a fine mesh strainer.
- After sifting, pour dry ingredients into the wet ingredients. Add the eggs and whisk the mixture to incorporate well until no lumps. Set aside.
- Transfer the Takoyaki batter into a squeeze bottle (if available) or in a small measuring cup to avoid accidental spillages or reduce drippings.
Prep the Fillings:
- Dice the octopus, cut the scallions and other toppings you want to add. Set aside.
Cook the Takoyaki:
- Pre-heat the Takoyaki pan and brush some oil or dip a paper towel slightly in the oil and rub it on the pan.
- Whisk the batter up one more time, and then pour it into the pan cavities and fill it up for about 90% as the batter will expand while cooking.
- Let the batter cook for one minute and you may drop in your fillings like some diced octopus, scallions, and tempura bits. Doing this will ensure the fillings won't sink in the bottom.
- Cook until the edges are a bit on the solid side about 2 to 3 minutes. Using a toothpick or a pick, check if the first Takoyaki can be easily turned or be released. If yes, turn the octopus ball at 45° way around.
- Once you flipped the ball, there would be an opening in the Takoyaki cavity then, you can pour extra batter to fill that space.
- Now, you can pour more batter into the entire pan and continue to cook. Use the pick to keep turning the Takoyaki around the edges and fold any excess batter into the balls.
- Pay attention to your octopus balls, continue to flip the Takoyaki until it formed into a nice ball, and turn into a golden brown. Let the batter cook all the way without burning.
- Serve them on a plate and drizzle with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori (or seaweed flakes) and bonito flakes to serve.
Notes:
- I find that it is best to eat the Takoyaki when it is fresh; however, you may have some leftovers. If you do, place them in an airtight container and refrigerate for up to 2 days.
- It is best to only place balls with no sauce in the fridge. When you are ready to eat the leftovers, heat them for about 30 seconds. Drizzle with Takoyaki sauce and your favorite garnishes.
Nutrition Information:
Calories: 95kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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