Takoyaki, or “octopus balls,” are a beloved Japanese street food enjoyed for their savory and satisfying flavors. These bite-sized delights consist of a crispy exterior and a tender interior filled with diced octopus and other delicious ingredients.

Here’s what you’ll need to whip up a batch of takoyaki at home:

Ingredients:

• For the Batter:
  • 1 cup (120 g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 tsp soy sauce
  • 1 ½ cups (360 ml) dashi stock (vegetable or fish broth)
• For the Filling:
  • 4.2 oz (120 g) cooked octopus, chopped
  • ¼ cup (4 g) katsuobushi (dried bonito flakes)
  • ⅓ cup (15 g) tenkasu (tempura scraps) (optional)
  • 1 – 2 green onions, chopped
  • Pickled red ginger (beni shoga), chopped (optional)
• For the Toppings:
  • Takoyaki sauce
  • Japanese mayonnaise
  • Aonori seaweed (dried seaweed flakes)
  • Katsuobushi (additional)

Equipment:

• Mixing bowl
• Whisk
• Takoyaki pan (or a cast-iron skillet with well-defined sections)
• Skewers or small pick
• Measuring cups and spoons
• Cutting board
• Knife

Instructions:

1. Make the Batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, soy sauce, and dashi stock. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing to ensure a light and fluffy batter.
2. Prepare the Fillings: Chop the cooked octopus, green onions, and pickled red ginger (optional) into small pieces.
3. Heat the Takoyaki Pan: Preheat your takoyaki pan or cast-iron skillet over medium heat. Brush each well with a thin layer of oil.
4. Fill the Pan: Once hot, quickly fill each well of the takoyaki pan with batter, about ¾ full. Add a piece of cooked octopus and a sprinkle of your other chosen fillings (tenkasu, green onion, pickled red ginger) to each well.
5. Cook the Takoyaki: As the batter cooks, use a skewer or pick to gently turn the takoyaki balls, forming round shapes. Continue cooking for a few minutes until the outside is golden brown and crispy, and the inside is cooked through.
6. Serve Hot: Once cooked, remove the takoyaki from the pan and brush generously with takoyaki sauce. Drizzle with Japanese mayonnaise, sprinkle with aonori seaweed and additional katsuobushi flakes for a finishing touch. Serve immediately while hot and enjoy!

Tips:

• Ensure your batter is not too thick. It should have a slightly runny consistency.
• Work quickly when filling and cooking the takoyaki to ensure even cooking.
• You can adjust the amount of fillings to your preference.
• If you don’t have a takoyaki pan, you can use a well-seasoned cast-iron skillet with round depressions.
• Leftover takoyaki can be reheated in an oven or air fryer, but they won’t be as crispy as fresh.

Enjoy these delicious homemade takoyaki for a taste of Japan!