Authentic Takoyaki Recipe
Master the art of making authentic takoyaki at home! These delicious Japanese octopus balls are crispy on the outside, tender inside, and bursting with umami flavor.
Equipment
- Takoyaki pan or electric takoyaki maker
- Ladle or squeeze bottle for batter
- Skewers or chopsticks (for flipping)
- Mixing bowls
- Whisk
Ingredients
- For the batter:
- 1 cup 120 g all-purpose flour
- 2 large eggs
- 2 cups 480 ml dashi stock (or water with 1 tsp dashi powder)
- 1 tsp soy sauce
- ½ tsp salt
- For the filling:
- 1 cup boiled octopus cut into small pieces
- ¼ cup green onions finely chopped
- ¼ cup tempura scraps tenkasu
- 2 tbsp pickled ginger beni shoga, chopped
- For the toppings:
- Takoyaki sauce store-bought or homemade
- Japanese mayonnaise
- Bonito flakes katsuobushi
- Seaweed powder aonori
Instructions
- In a mixing bowl, whisk together the flour, eggs, dashi stock, soy sauce, and salt until smooth. The batter should be thin and pourable.
- Heat the takoyaki pan over medium heat and grease each mold generously with oil to prevent sticking.
- Pour the batter into the molds, filling them to the brim. Add a piece of octopus, a sprinkle of green onions, tempura scraps, and pickled ginger into each mold.
- Allow the batter to cook for 1-2 minutes. Use skewers or chopsticks to gently rotate each ball halfway, allowing the uncooked batter to flow into the mold and form a round shape.
- Continue turning the takoyaki every minute to ensure even cooking. Cook for about 7-10 minutes, or until the takoyaki are golden brown and crispy on the outside.
- Transfer the takoyaki to a plate and drizzle with takoyaki sauce and Japanese mayonnaise. Sprinkle with bonito flakes and seaweed powder for a finishing touch.
- Serve hot and enjoy!