Takoyaki たこ焼き
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
20
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Calories
53 kcal
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Course
Main Course, Snacks
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Cuisine
Japanese
Takoyaki たこ焼き
Description
Takoyaki combines a light batter made from flour, egg, and dashi with chunks of cooked octopus and flavorful fillings such as scallions, tenkasu (crispy tempura bits), and pickled ginger. The batter is poured into a special pan with half-spherical molds, where the octopus pieces and other ingredients are added, then more batter poured on top. The balls are cooked and flipped multiple times to achieve a golden-brown and crisp exterior while keeping a soft and juicy interior.
The cooking method is precise, requiring flipping the balls in the pan to cook evenly and develop the characteristic round shapes. The final takoyaki are served drizzled with thick, savory-sweet takoyaki sauce and creamy Japanese mayonnaise, then sprinkled with seaweed flakes and delicate bonito flakes that wave from the heat. The combination delivers a mix of textures: crispy shell, tender inside, and rich umami toppings.
Variations in flour and dashi can affect the batter. Special takoyaki flour often includes dashi powder, allowing substitution of water for dashi stock. Using a brush or kitchen paper to oil the pan ensures even, nonstick cooking. The recipe notes include preparation tips like replacing takoyaki sauce with a version made from yakisoba sauce and honey.
Ingredients
- 1cup/100g flour *1
- 1 egg
- 1.25cup/300ml dashi stock *1
- 1.8oz/50g octopus cooked
- 1/4 cup scallions finely chopped
- 1/4 cup tenkasu
- 2 tbsp pickled ginger red
- 2 tbsp takoyaki sauce
- 1 tbsp mayonnaise Japanese
- 1 tbsp Seaweed flakes for topping
- 2 tbsp bonito flakes for topping
Instructions
- Combine water, egg and dashi stock together in a bowl and mix well until frothy.
- Sift the plain flour into a large bowl and add the liquid mixture over the flour.
- Whisk them together well until all the dry flour is completely mixed in.
- Heat the takoyaki pan and oil the holes with the oil brush. *2
- Pour the batter into the pan holes so they are approximately 80% full and then add the octopus, green onion, tempura crisps and pickled ginger .Then add more of the batter until it's just overflowing.
- Cook for approximately 1 & 1/2 minutes, then trim off the excess batter and flip them over by inserting the Takoyaki pick from 4 o'clock direction, turn your wrist 90°.
- Keep flipping them around until the takoyaki are a golden-brown color. *3
- When all balls outside are crispy golden brown, turn the heat off.
- Serve them on a plate and coat with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori and bonito flakes to serve.
Notes
- If using commercial takoyaki flour pre-mixed with dashi powder, replace the dashi stock in the batter with water.
- Oil the takoyaki pan cavities using an oil brush or kitchen paper towel for even coating.
- Continuously flip the takoyaki balls to achieve a crispy golden-brown exterior.
- Nutritional value is calculated per one octopus ball.
- If takoyaki sauce is unavailable, make a sauce by mixing yakisoba sauce with 1 tablespoon honey.
- If bonito flakes or seaweed flakes are not available, takoyaki can be eaten without these toppings.
- Plain flour can be used if special takoyaki flour is unavailable, but then dashi stock should be used in the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 9mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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