Takoyaki
Discover the irresistible charm of homemade Takoyaki, Japan's beloved street food snack that’s perfect for any occasion. These golden, crispy octopus balls are crafted using a flavorful batter of all-purpose flour, dashi stock, and eggs, infused with soy sauce and seasoned to perfection. Each bite reveals a tender piece of octopus, complemented by savory additions like tempura scraps, pickled ginger, and green onions. Cooked in a specialty takoyaki pan for its iconic spherical shape, these little delights are finished with a drizzle of tangy takoyaki sauce, creamy mayonnaise, smoky bonito flakes, and vibrant aonori seaweed. Ready in just 30 minutes, this takoyaki recipe brings authentic Japanese flavors straight to your table—ideal for sharing, snacking, or serving at parties.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 cups Dashi stock
- 2 large Eggs
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 4 ounces Octopus, boiled and cut into small pieces
- 2 tablespoons Green onions, finely chopped
- 2 tablespoons Pickled ginger, finely chopped
- 0.5 cup Tempura scraps (tempura bits), also known as tenkasu
- 0.5 cup Takoyaki sauce
- 0.25 cup Mayonnaise
- 0.5 cup Bonito flakes
- 1 tablespoon Aonori (seaweed flakes)
Instructions
In a mixing bowl, combine the all-purpose flour, dashi stock, eggs, soy sauce, and salt. Whisk together until the batter is smooth and free of lumps.
Preheat a takoyaki pan over medium heat and lightly grease each of the molds with a small amount of oil using a brush or paper towel.
Pour the batter into each mold, filling them to the top.
Place a piece of octopus in each mold, followed by a small amount of green onions, pickled ginger, and tempura scraps.
Allow the mixture to cook for about 1 to 2 minutes until the bottom of the balls start to firm up.
Using a takoyaki pick or skewer, gently rotate each ball 90 degrees, so the uncooked batter flows out and forms a new bottom. Continue turning the balls to create a round shape, allowing the mixture to cook evenly.
Cook for an additional 2 to 3 minutes, turning the takoyaki occasionally to ensure even browning and cooking.
Remove the takoyaki from the pan once they are golden brown and crispy on the outside.
Drizzle with takoyaki sauce and mayonnaise over the top of each ball. Sprinkle with bonito flakes and aonori for garnish.
Serve hot and enjoy your homemade takoyaki!
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 33.5 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
