Crispy Takoyaki Octopus Balls

Crispy Takoyaki Octopus Balls

Delicious and fun-to-make Japanese street food, these crispy octopus balls are perfect for family gatherings and are loaded with savory flavors.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Japanese

Calories: 80

Ingredients Method Notes

Ingredients

For the batter

1 cup all-purpose flour
1.5 cups dashi stock Can be substituted with vegetable stock if preferred.
2 large eggs

For the filling

0.5 cup cooked octopus, diced
0.25 cup green onions, chopped
0.25 cup tenkasu (tempura scraps)
0.25 cup pickled ginger, chopped

For frying and serving

to taste vegetable oil for frying
to taste Takoyaki sauce Available at Asian grocery stores.
to taste Aonori (seaweed flakes)
to taste Katsuobushi (bonito flakes)
to taste Mayonnaise (optional)

Method

Preparation

In a mixing bowl, combine the all-purpose flour and dashi stock. Whisk until smooth. Add in the eggs and continue to mix until fully incorporated.
Gently fold in the diced octopus, green onions, tenkasu, and pickled ginger into the batter.

Cooking

Place your Takoyaki pan over medium-high heat and generously grease each mold with vegetable oil.
Once the pan is hot, pour the batter into each mold, filling them about 3/4 full.
Let them cook for about 3-4 minutes. As the batter begins to set, use a skewer or chopsticks to turn each ball a quarter turn. Repeat this process until they form a golden-brown crust on all sides (about another 3-4 minutes).
Carefully remove the Takoyaki balls from the molds and transfer them to a serving plate. Drizzle with Takoyaki sauce and add toppings like aonori and katsuobushi for finishing touches. Enjoy hot!

Notes

For a gluten-free version, try using rice flour mixed with cornstarch. Make sure your oil is hot before pouring batter into the molds to achieve the crispy texture. Avoid overfilling the molds to prevent sticking.