Classic Osaka Style Takoyaki
Savory ball-shaped Japanese snacks made of a wheat flour-based batter and filled with minced octopus, tempura scraps, and pickled ginger.
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Ingredients
- 200 grams All-purpose flour
- 600 ml Dashi stock (cold)
- 2 large Eggs
- 1 teaspoon Soy sauce
- 150 grams Boiled octopus (Tako), cut into bite-sized pieces
- 1/2 cup Tenkasu (tempura scraps)
- 2 tablespoons Kizami Shoga (pickled red ginger)
- 3 stalks Green onions, finely chopped
- 4 tablespoons Takoyaki sauce
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 teaspoon Aonori (dried seaweed powder)(optional)
- 5 grams Katsuobushi (bonito flakes)
Instructions
- 1
In a large bowl, whisk together the flour, cold dashi stock, eggs, and soy sauce until a thin, smooth batter forms.
- 2
Preheat a takoyaki pan over medium-high heat and generously grease each hole and the flat surface with vegetable oil.
- 3
Pour the batter into the holes until they are overflowing slightly onto the flat surface of the pan.
- 4
Place one piece of octopus into each hole, then sprinkle the tenkasu, pickled ginger, and green onions over the entire pan.
- 5
Once the bottom of the balls are set (about 2-3 minutes), use a takoyaki pick or skewer to cut the connected batter and tuck the edges into the holes.
- 6
Rotate each ball 90 degrees, then continue rotating frequently until they are perfectly spherical and golden brown on all sides.
- 7
Remove the balls from the pan and place them on a serving plate.
- 8
Drizzle with takoyaki sauce and mayonnaise, then top with a sprinkle of aonori and a handful of dancing bonito flakes.
Nutrition per Serving
340
Calories
14g
Protein
42g
Carbs
13g
Fat
2g
Fiber
6g
Sugar
850mg
Sodium
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