Description
Takoyaki is a beloved Japanese street food — golden, crispy round balls filled with tender octopus, scallions, and tempura bits, all drizzled with savory sauces. Made with a special takoyaki pan, these bite-sized delights are fun to cook and even more fun to eat!
Ingredients
Scale
For the Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups dashi broth (or water + dashi powder)
- 1 tsp soy sauce
- ½ tsp baking powder
- Pinch of salt
For the Filling:
- ½ cup cooked octopus, diced
- ¼ cup finely chopped green onions
- 2 tbsp tenkasu (tempura bits)
- Pickled red ginger (optional)
For Topping:
- Takoyaki sauce (or okonomiyaki sauce)
- Japanese mayonnaise
- Aonori (seaweed flakes)
- Katsuobushi (bonito flakes)
Instructions
- Prepare the batter
- In a large bowl, whisk together flour, eggs, dashi, soy sauce, baking powder, and salt until smooth.
- Preheat the takoyaki pan
- Heat your takoyaki pan over medium heat and lightly oil each well.
- Fill the wells
- Pour batter into each well until slightly overflowing.
- Add a few pieces of octopus, scallions, tempura bits, and pickled ginger into each one.
- Turn the takoyaki
- After 1–2 minutes, when the edges start to set, use skewers to flip the balls a quarter turn.
- Keep rotating every minute to achieve a perfectly round, golden shape. Cook for 7–8 minutes total.
- Serve hot
- Transfer to a plate and top with takoyaki sauce, mayonnaise, aonori, and bonito flakes.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 6 takoyaki balls
- Calories: 280kcal
- Sugar: 3g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 85mg