This recipe for Takoyaki, also known as Octopus Balls, is one of Japan’s popular street food that actually originated from Osaka. It is shaped in little round balls that are made from a batter of flour, egg and dashi stock, and with pieces of octopus in the ball.
Whether you make a traditional style with bits of octopus or other alternatives, these ball-shaped dumplings are delicious and fun to make for your loved ones!
Follow the Takoyaki recipe below to make some for yourselves.
Ingredients:
- 100g flour
- 1 egg
- 300ml dashi stock
- 50g cooked octopus
- 1/4 cup finely chopped scallions
- 1/4 cup Tenkasu
- 2 tbsp red pickled ginger
- 2 tbsp takoyaki sauce
- 1 tbsp Japanese mayonnaise
- 1 tbsp seaweed flake to top
- 2 tbsp bonito flake to top
Preparation Method:
- Combine water, egg and dashi stock together in a bowl and mix well.
- Sift the plain flour into a large bowl and add the liquid mixture over the flour.
- Whisk them together well until all the dry flour is completely mixed in.
- Heat the takoyaki pan and oil the holes with the oil brush.
- Pour batter into the pan holes until approximately 80% full and then add octopus, green onion, tempura crisps and pickled ginger .Then add more batter until it’s just overflowing.
- Cook for approximately 1.5 minutes, then trim off the excess batter and flip them over by inserting the Takoyaki pick.
- Keep flipping them around until the takoyaki are in a golden-brown color.
- When all balls outside are crispy golden brown, turn heat off.
- Serve them on a plate and coat with Takoyaki sauce and Japanese mayonnaise then sprinkle with seaweed flakes and bonito flakes to serve. Enjoy!
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