Takoyaki Japanese Octopus Balls (Printable)

Golden battered balls filled with octopus, tempura scraps, and ginger, topped with tangy sauce and bonito flakes.

# What You’ll Need:

→ Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 2 cups dashi stock
04 - 1/2 tsp soy sauce
05 - 1/2 tsp salt

→ Filling

06 - 4 oz cooked octopus, cut into 1/2-inch pieces
07 - 1/4 cup tenkasu (tempura scraps)
08 - 2 tbsp pickled red ginger, finely chopped
09 - 2 green onions, finely sliced

→ Toppings

10 - Takoyaki sauce
11 - Japanese mayonnaise
12 - Aonori (dried seaweed flakes)
13 - Katsuobushi (bonito flakes)

# How-To Steps:

01 - Whisk together flour, eggs, dashi stock, soy sauce, and salt in a mixing bowl until smooth and thin. Set aside.
02 - Preheat a takoyaki pan over medium heat and lightly oil each well to prevent sticking.
03 - Pour batter into each well, filling completely to the top.
04 - Place a piece of octopus, some tenkasu, pickled ginger, and green onion into each well.
05 - Let cook for 1 to 2 minutes until edges begin to set and form a light crust.
06 - Use skewers or chopsticks to turn each ball 90 degrees, allowing uncooked batter to flow out and start forming a round shape.
07 - Keep turning every 1 to 2 minutes until balls are golden and evenly crisp on all sides, approximately 8 to 10 minutes total cooking time.
08 - Remove from pan and serve hot. Drizzle with takoyaki sauce and mayonnaise, then sprinkle with aonori and katsuobushi.

# Expert Advice:

01 -
  • These crispy, creamy bites capture the magic of Japanese street food in your own kitchen
  • The batter becomes impossibly light while the filling adds texture and umami in every bite
02 -
  • The batter must be thin or the centers won't cook through before the outside burns
  • Practice the turning motion with the skewers before you actually start cooking
03 -
  • Let the batter rest for 15 minutes before cooking for better texture
  • Have all toppings prepped and ready because these need to be eaten immediately

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