Takoyaki – たこ焼き (Octopus Balls)
Crispy on the outside and soft on the inside, takoyaki are savory Japanese octopus balls topped with rich sauces and flavorful garnishes. Perfect as a street-style snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 24 pieces
- Category: Snack
- Method: Pan Fry
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cake flour
- 2 large eggs
- 2/3 cup dashi
- 1 teaspoon soy sauce
- 3 oz (85g) cooked octopus, chopped into small pieces
- 3 tablespoons cabbage, very finely chopped (optional)
- 2 scallions, finely chopped
- Toasted sesame oil
- Takoyaki sauce or tonkatsu sauce
- Aonori (dried laver flakes)
- Bonito flakes
- Kewpie mayonnaise (Japanese mayonnaise)
Instructions
- Whisk together the all-purpose flour, cake flour, eggs, dashi, and soy sauce to make a smooth batter.
- Brush the takoyaki maker generously with toasted sesame oil, coating each mold and surrounding surface.
- Heat the takoyaki maker and pour batter into each mold until about 3/4 full.
- Add 2–3 pieces of octopus and some chopped scallions to each mold, then top with a bit more batter.
- Cook for about 3 minutes until the underside is golden and the batter is mostly set.
- Use a skewer to flip each ball and cook for another 1–2 minutes until evenly golden brown and cooked through.
- Transfer the takoyaki to a plate using a skewer or chopsticks.
- Drizzle with takoyaki or tonkatsu sauce and mayonnaise, then sprinkle with aonori and bonito flakes. Serve immediately.
Notes
- Finely chopped cabbage adds texture but can be omitted.
- Keep rotating the balls for even browning and round shape.
- Serve immediately for best texture and flavor.
- Substitute shrimp or cheese if octopus is unavailable.
Nutrition
- Serving Size: 1 piece
- Calories: 35 kcal
- Sugar: 0.5 g
- Sodium: 90 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 2 g
- Cholesterol: 15 mg
