Crispy Street Food Takoyaki
Savory Japanese octopus balls with a signature crispy exterior and a creamy, melt-in-your-mouth center.
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Ingredients
- 200 g Takoyaki flour (or All-purpose flour)
- 600 ml Dashi stock (cold)
- 2 pcs Large eggs
- 1 tsp Soy sauce
- 150 g Boiled octopus (Tako), diced
- 1/2 cup Tenkasu (Tempura scraps)
- 2 tbsp Pickled red ginger (Beni Shoga), minced
- 1/4 cup Green onions, finely chopped
- 4 tbsp Takoyaki sauce
- 3 tbsp Japanese Mayonnaise (Kewpie)
- 1 tsp Aonori (Dried seaweed powder)(optional)
- 1 handful Katsuobushi (Bonito flakes)
Instructions
- 1
Whisk the flour, cold dashi stock, eggs, and soy sauce in a large bowl until smooth to create a thin, watery batter.
- 2
Preheat your takoyaki pan over medium-high heat and generously brush every hole and the flat surface with vegetable oil until it starts to smoke slightly.
- 3
Pour the batter into the holes until they are completely full and overflowing onto the flat top of the pan.
- 4
Quickly drop a piece of octopus into each hole, then sprinkle the tenkasu, pickled ginger, and green onions over the entire pan.
- 5
Once the edges start to firm up, use a takoyaki pick or skewer to cut the connected batter and tuck the excess into the holes while flipping each ball 90 degrees.
- 6
Continue rotating the balls frequently for 5-8 minutes, adding a little extra oil to the pan to 'fry' the outside for maximum crispiness.
- 7
Remove the balls once they are golden brown and sound hollow when tapped.
- 8
Plate the takoyaki and drizzle with takoyaki sauce and mayonnaise, then top with aonori and a generous amount of dancing bonito flakes.
Nutrition per Serving
385
Calories
18g
Protein
42g
Carbs
16g
Fat
2g
Fiber
6g
Sugar
850mg
Sodium
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