Takoyaki (Octopus Balls)

Name: Takoyaki (Octopus Balls) (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 24 balls
Cuisine: Japanese
Ingredients: 1 cup All-purpose flour; 1/4 tsp Salt; 1/8 tsp Dashi powder; 1 large Egg; 1 1/2 cups Cold water; 1/4 cup Cooked octopus-diced small; 2 tbsp Green onion-thinly sliced; 1 tbsp Pickled ginger (beni shoga)-chopped; As needed Takoyaki sauce; As needed Japanese mayonnaise; As needed Dried bonito flakes (katsuobushi); As needed Dried seaweed flakes (aonori); 2 tbsp Vegetable oil

⏱45 min

👥24 balls

🔥300 cal

Medium

🍽️Japanese

🥗None

Crispy on the outside, soft and gooey on the inside, these octopus balls are a beloved Japanese street food.

1 cup All-purpose flour

1/4 tsp Salt

1/8 tsp Dashi powder

1 large Egg

1 1/2 cups Cold water

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⏱45 min

👥24 balls

🔥300 cal

Medium

🍽️Japanese

🥗None

Crispy on the outside, soft and gooey on the inside, these octopus balls are a beloved Japanese street food.

#Japanese #Street Food #Appetizer #Snack

Instructions

In a large bowl, whisk together the all-purpose flour, salt, and dashi powder for the Takoyaki Batter. In a separate bowl, whisk the egg and cold water. Pour the wet ingredients into the dry ingredients and whisk until smooth. Avoid overmixing.
Prepare the filling by dicing the cooked octopus into small pieces. Chop the pickled ginger and thinly slice the green onions.
Heat the takoyaki pan over medium-high heat. Brush each well generously with vegetable oil.
Pour batter into each well, filling it about two-thirds full. Immediately place a piece of octopus, some green onion, and a pinch of pickled ginger into each well.
As the batter starts to cook, use a skewer or toothpick to stir the batter around the edges of each ball. Once the bottom is cooked and slightly firm, use the skewer to flip each ball 90 degrees, tucking the uncooked batter underneath.
Continue to cook, rotating the balls frequently, until they are golden brown and crispy on all sides, about 5-7 minutes per batch. The inside should be molten and creamy.
Remove the takoyaki from the pan and place them on a plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise. Sprinkle with dried bonito flakes and dried seaweed flakes.
Serve immediately while hot.

Ingredients

Takoyaki Batter
1 cup 120 g All-purpose flour
1/4 tsp 1.25 g Salt
1/8 tsp 0.3 g Dashi powder
1 large 50 g Egg
1 1/2 cups 360 mL Cold water
Filling
1/4 cup 35 g Cooked octopus-diced small
2 tbsp 15 g Green onion-thinly sliced
1 tbsp 7 g Pickled ginger (beni shoga)-chopped
Toppings
As needed As needed Takoyaki sauce
As needed As needed Japanese mayonnaise
As needed As needed Dried bonito flakes (katsuobushi)
As needed As needed Dried seaweed flakes (aonori)
For Cooking
2 tbsp 30 mL Vegetable oil

Equipment

Takoyaki pan
Mixing bowls
Whisk
Skewers or toothpicks
Pastry brush

Instructions

In a large bowl, whisk together the all-purpose flour, salt, and dashi powder for the Takoyaki Batter. In a separate bowl, whisk the egg and cold water. Pour the wet ingredients into the dry ingredients and whisk until smooth. Avoid overmixing.
Prepare the filling by dicing the cooked octopus into small pieces. Chop the pickled ginger and thinly slice the green onions.
Heat the takoyaki pan over medium-high heat. Brush each well generously with vegetable oil.
Pour batter into each well, filling it about two-thirds full. Immediately place a piece of octopus, some green onion, and a pinch of pickled ginger into each well.
As the batter starts to cook, use a skewer or toothpick to stir the batter around the edges of each ball. Once the bottom is cooked and slightly firm, use the skewer to flip each ball 90 degrees, tucking the uncooked batter underneath.
Continue to cook, rotating the balls frequently, until they are golden brown and crispy on all sides, about 5-7 minutes per batch. The inside should be molten and creamy.
Remove the takoyaki from the pan and place them on a plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise. Sprinkle with dried bonito flakes and dried seaweed flakes.
Serve immediately while hot.

Nutrition per serving

Calories 300