Takoyaki

Name: Takoyaki
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250 ml Water; 1 piece Egg; 10 g Sugar; ¼ tsp Salt; 10 g Soy Sauce; 90 g All Purpose Flour; 10 g Rice Flour; ½ tsp Baking Powder; 300 g Octopus; 2 pieces Green Onion; 1 tbsp Pickled Ginger; 2 tbsp Tempura Pieces; 50 ml Cooking Oil; 2 tbsp Takoyaki Sauce; 1 tbsp Mayonnaise; 1 tsp Dried Green Seaweed; 1 tbsp Bonito Flakes

JAPANESE·NON-VEGSource

Crispy on the outside, creamy on the inside, these Japanese octopus balls are a popular street food.

50m4Servings

Nutrition

412kcal

28gProtein

36gCarbs

17gFat

Ingredients

BATTER

Water

250 ml

Egg

1 piece

Sugar

10 g

Salt

To taste

¼ tsp

Soy Sauce

10 g

All Purpose Flour

90 g

Rice Flour

10 g

Baking Powder

½ tsp

FILLING

Octopus

300 g

Green Onion

chopped

2 pieces

Pickled Ginger

1 tbsp

Tempura Pieces

2 tbsp

FOR COOKING

Cooking Oil

50 ml

FOR TOPPINGS

Takoyaki Sauce

as needed

2 tbsp

Mayonnaise

as needed

1 tbsp

Dried Green Seaweed

1 tsp

Bonito Flakes

1 tbsp

Instructions

1Prepare Ingredients

15m

Prepare Octopus

Boil the octopus in water for about 8 minutes until cooked. Remove from water, let cool slightly, then chop into small pieces.

Chop Green Onions

Finely chop the green onions.

Prepare Other Fillings

Finely chop the pickled ginger and prepare the tempura pieces.

2Make the Batter

Combine Wet Ingredients

In a large bowl, whisk together water, egg, sugar, salt, and soy sauce until well combined.

Sift Dry Ingredients

Sift the all-purpose flour, rice flour, and baking powder into the wet ingredients.

Mix Batter

Whisk the batter until smooth and no lumps remain. Strain through a fine-mesh sieve for an extra smooth consistency.

3Cook the Takoyaki

20m

Heat the Pan

Heat the takoyaki pan over medium heat. Brush each mold generously with cooking oil.

Pour Batter

Pour the batter into each mold, filling them about 3/4 full. Immediately add a piece of octopus and some chopped green onions, pickled ginger, and tempura pieces into each mold.

Cook First Side

Cook for about 5 minutes, or until the edges start to set and turn golden brown.

Flip and Shape

Using a skewer or chopstick, carefully turn each takoyaki ball to cook the other side. Continue turning and shaping them into round balls. Cook for another 10-15 minutes, turning occasionally, until golden brown and cooked through.

Remove from Pan

Once golden brown and cooked through, remove the takoyaki from the pan.

4Serve

Add Toppings

Arrange the takoyaki on a plate. Drizzle generously with takoyaki sauce and mayonnaise. Sprinkle with dried green seaweed and bonito flakes.

Enjoy

Serve immediately and enjoy your homemade takoyaki!

Tips

Ensure the takoyaki pan is well-oiled before pouring the batter to prevent sticking.

Don't overfill the molds with batter; it should be enough to form a ball when flipped.

Turn the takoyaki frequently while cooking to ensure even browning and a crispy exterior.

If you don't have a takoyaki pan, you can use a mini muffin tin or a poffertjes pan.

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