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Takoyaki たこ焼き
4.4 from 64 votes

Takoyaki たこ焼き

Takoyaki are savory Japanese octopus balls made from a batter of flour, egg, and dashi stock, filled with pieces of cooked octopus, scallions, tempura scraps, and pickled ginger. The balls are crispy on the outside and tender inside, cooked in a specialized pan and topped with takoyaki sauce, Japanese mayonnaise, seaweed flakes, and bonito flakes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 20
Calories: 53 kcal
Course: Main Course, Snacks
Cuisine: Japanese

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

    Cup of Yum
  1. Combine water, egg and dashi stock together in a bowl and mix well until frothy.
  2. Sift the plain flour into a large bowl and add the liquid mixture over the flour.
  3. Whisk them together well until all the dry flour is completely mixed in.
  4. Heat the takoyaki pan and oil the holes with the oil brush. *2
  5. 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.
  6. 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°.
  7. Keep flipping them around until the takoyaki are a golden-brown color. *3
  8. When all balls outside are crispy golden brown, turn the heat off.
  9. 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

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 53

% 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.