Japanese Fried Octopus Balls (Takoyaki)

Name: Japanese Fried Octopus Balls (Takoyaki)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving
Ingredients: 3 large eggs; 4 ¼ cups cold water; 2 tsp. instant dashi; 2 tsp. soy sauce; ½ tsp. salt; 2 ½ cups all-purpose flour; ½ lb. boiled octopus pieces ¼-inch cubed; 1 bunch spring onions; 1 cup tempura scraps; A handful of beni shoga/pickled ginger; mayo; takoyaki sauce; Aonori or seaweed flakes; bonito flakes

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5.0

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8
Calories
237 kcal
Course
Others

Japanese Fried Octopus Balls (Takoyaki)

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Takoyaki batter:

3 large eggs lightly beaten
4 ¼ cups cold water
2 tsp. instant dashi
2 tsp. soy sauce
½ tsp. salt
2 ½ cups all-purpose flour

Takoyaki filling:

½ lb. boiled octopus pieces ¼-inch cubed
1 bunch spring onions sliced
1 cup tempura scraps
A handful of beni shoga/pickled ginger minced (optional)

Takoyaki toppings:

mayo preferably Japanese/Kewpie mayo
takoyaki sauce
Aonori or seaweed flakes
bonito flakes

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Instructions

Prep the octopus, spring onions, tempura scraps, and pickled ginger.
Whisk the flour, salt, and instant dashi powder in a large mixing bowl. Make a well and add beaten eggs, soy sauce, and water. Mix well and set aside.
Heat your pan and generously oil each half circle with a brush or paper towel.
Once the pan is hot, pour the batter into each compartment up to the top. Don’t worry if batter flows over a bit, you’ll use the batter around the edges of the compartments to tuck it into the balls and make them perfectly round.
Sprinkle the octopus pieces, spring onions, tempura scraps, and ginger evenly.
After a few minutes, the bottom of the takoyaki will be cooked. Use a skewer or chopsticks to flip them over 90 degrees. If you can’t turn the octopus balls easily, it’s probably because they need to cook longer. Add more batter to fill the balls if needed, scraping any bits of batter on the sides into the balls.
Let them cook for about a minute, then flip them 90 degrees again.
Once lightly brown and crisp on the outside, the takoyaki are ready.
Place takoyaki on a serving plate and drizzle with Kewpie mayo, and takoyaki sauce, then generously sprinkle bonito flakes and aonori. Dig in!

Nutrition Information

Show Details

Calories 237kcal (12%) Carbohydrates 40g (13%) Protein 12g (24%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 84mg (28%) Sodium 796mg (33%) Potassium 429mg (12%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 208IU (4%) Vitamin C 7mg (8%) Calcium 108mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 237 kcal

% Daily Value*

Calories	237kcal	12%
Carbohydrates	40g	13%
Protein	12g	24%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	84mg	28%
Sodium	796mg	33%
Potassium	429mg	9%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	208IU	4%
Vitamin C	7mg	8%
Calcium	108mg	11%
Iron	5mg	28%