Japanese Fried Octopus Balls (Takoyaki)
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5.0
12 reviews
Excellent
Japanese Fried Octopus Balls (Takoyaki)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Sauce
- 1 ½ tbsp Worcestershire sauce
- ½ tbsp tsuyu sauce or soy sauce
- ½ tbsp tomato ketchup
- 1 tbsp honey
Batter
- 500 ml dashi stock cooled
- 1 egg
- 100 g cake flour
- 1 tsp tsuyu sauce or soy sauce
- toasted sesame oil for cooking
Fillings
- 120 g boiled octopus see post/note for alternatives
- 4 tbsp red pickled ginger (benishoga) (benishoga)
- 50 g green onion chopped
- 30 g tempura flakes (tenkasu) (tenkasu)
Toppings (add according to preference)
- Japanese style mayonnaise
- dried green laver powder (aonori) (aonori)
- bonito flakes (katsuobushi)
- finely chopped green onions
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Instructions
- First, make the sauce by adding the 1 ½ tbsp Worcestershire sauce, ½ tbsp tsuyu sauce, ½ tbsp tomato ketchup and 1 tbsp honey to a small bowl and mix thoroughly. Set aside for later.
- Next, take a mixing bowl, pour in the 500 ml dashi stock and 1 tsp tsuyu sauce. Crack 1 egg into the bowl and whisk until combined.
- Add 100 g cake flour to a separate bowl and make a well in the center. Pour the dashi mixture into the well while whisking until it forms a smooth batter.
- Cut 120 g boiled octopus into small pieces (approx 1 inch / 2.5cm) and finely chop 4 tbsp red pickled ginger (benishoga) and 50 g green onion.
- Heat up the takoyaki pan and generously coat the mold with toasted sesame oil. Brush the oil into each crevice until evenly coated. (If you don't have a brush, spread the oil using kitchen paper.)
- Once the takoyaki pan is hot (almost smoking), pour the batter into the mold, filling the crevices half way.
- Place a piece of octopus in each slot and then pour more of the batter over the top, making sure the surface is completely covered, even the surrounding surface.
- Sprinkle the chopped green onion, chopped pickled ginger and 30 g tempura flakes (tenkasu) generously over the top of the wet batter and allow to cook for 1-2 minutes.
- Using a long bamboo skewer (or similar), draw lines between the slots to divide the batter around each takoyaki.
- Roll the takoyaki about half way by scraping the bamboo skewer around the edge of the slot in a circular motion with your wrist. It's okay if the shape is still messy at this point. Leave to cook for a few minutes.
- Roll the takoyaki again, tucking any messy parts into the bottom to shape it nicely. After the second roll it should already be more or less round.
- Once the takoyaki is round enough, brush with another layer of sesame oil and keep rolling the takoyaki one by one.
- Swap any pale takoyaki with the more golden ones to ensure even cooking. (This is due to the inevitable heat spots on the pan, generally the ones in the middle directly over the heat source cook faster.)
- Once the outside looks golden and crisp, remove the takoyaki from the pan. (The middle is still usually a bit runny, this is normal and you don't need to cook it until it's firm all the way through.)
- Place the cooked takoyaki on a plate and brush the with the sauce from earlier. Drizzle with mayonnaise and sprinkle with your choice of toppings.
- Repeat until all the batter and ingredients are used up, and enjoy!
Notes
- Cooking time depends on the pan you use, the size of the molds and the strength of the heat source.
Nutrition Information
Show Details
Calories
39.4kcal
(2%)
Carbohydrates
4.4g
(1%)
Protein
1.6g
(3%)
Fat
1.8g
(3%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Cholesterol
12.1mg
(4%)
Sodium
94.4mg
(4%)
Fiber
0.3g
(1%)
Nutrition Facts
Serving: 32takoyaki
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 39.4kcal | 2% |
| Carbohydrates | 4.4g | 1% |
| Protein | 1.6g | 3% |
| Fat | 1.8g | 3% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Cholesterol | 12.1mg | 4% |
| Sodium | 94.4mg | 4% |
| Fiber | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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