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Takoyaki (Japanese Octopus Balls)

Servings: 6

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

  • 200 grams Octopus
  • 200 grams Takoyaki flour
  • 2 whole Eggs
  • 1 cup chopped Green onion
  • 1/4 cup chopped Red pickled ginger
  • 1/2 cup Tempura scraps
  • 2 1/2 cups Water
  • 1 tablespoon Soy sauce
  • as needed Takoyaki sauce
  • as needed Japanese mayonnaise
  • as needed Dried seaweed
  • as needed Bonito flakes

Instructions:

  1. Begin by cutting your octopus into small pieces. Set it aside for later use.
  2. Combine the takoyaki flour and eggs in a large bowl, then slowly add the water as you whisk the mixture together to remove any lumps.
  3. Stir the green onion, red pickled ginger and tempura scraps into the batter.
  4. Heat up your takoyaki pan and add a little oil to each hole. Pour the batter into the holes up to the top, then add a piece of octopus to each hole.
  5. As the takoyaki cook, they will start to become firm. Use a skewer to rotate the balls to ensure they cook evenly.
  6. Once the takoyaki are crisp and golden, remove them from the pan and let them cool slightly.
  7. Place the cooked takoyaki on a plate and drizzle with takoyaki sauce and Japanese mayonnaise. Finally, garnish with dried seaweed and bonito flakes just before serving.