Teritama Takoyaki
Dive into the vibrant world of Japanese street food with our irresistible Teritama Takoyaki recipe! These golden, crispy octopus-filled balls are elevated with a savory twist—topped with luscious teriyaki sauce, creamy Japanese mayonnaise, and a medley of flavorful garnishes like katsuobushi (bonito flakes) and aonori (dried green seaweed). Enriched by the addition of pickled ginger and tempura scraps, each bite bursts with texture and umami. As a delightful finishing touch, halved boiled eggs crown this dish, adding extra richness to every serving. Perfectly crafted in a traditional takoyaki pan, Teritama Takoyaki brings authentic flavor to your table in just an hour. Whether you're recreating festival vibes or indulging in a creative appetizer at home, this recipe is sure to impress.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 450 ml Dashi stock
- 2 large Egg
- 150 grams Boiled octopus
- 2 stalks Green onion
- 20 grams Pickled ginger
- 30 grams Tempura scraps (tenkasu)
- 100 ml Teriyaki sauce
- 50 ml Japanese mayonnaise
- 20 grams Katsuobushi (bonito flakes)
- 1 teaspoon Aonori (dried green seaweed)
- 4 pieces Boiled egg
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
In a medium-sized bowl, whisk together the flour, dashi stock, and two eggs until you have a smooth batter.
Chop the boiled octopus into small, bite-sized pieces.
Thinly slice the green onions and chop the pickled ginger.
Preheat a takoyaki pan over medium heat and lightly grease each well with vegetable oil using a brush or paper towel.
Pour the batter into each well of the pan, filling them to the brim.
Place a piece of octopus into each well, along with a sprinkle of green onion, pickled ginger, and a few tempura scraps.
Once the edges begin to cook, rotate each ball 90 degrees using skewers or chopsticks. This allows the uncooked batter to pour out and form a ball shape.
Continue to rotate the takoyaki every 1 to 2 minutes as they cook, ensuring an even, golden-brown color on all sides. This should take around 7-10 minutes.
Remove the takoyaki from the pan and transfer them to a serving plate.
Drizzle teriyaki sauce and Japanese mayonnaise generously over the takoyaki.
Top with a sprinkle of katsuobushi and aonori for added flavor.
Halve the boiled eggs and place a half on top of each portion of the takoyaki.
Serve immediately while hot, enjoy your Teritama Takoyaki!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 354 mg | 8% | |
*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.
