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+ servings
octopus balls on white platter topped with sauce mayonnaise and bonito
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Homemade Takoyaki Octopus Balls

Make your own homemade Takoyaki octopus balls with this simple to follow recipe. A great Japanese appetizer or entree that is delicious and filled with umami.
Course Appetizer
Cuisine Japanese
Keyword Octopus, Takoyaki
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 101kcal
Author Katie Hale

Equipment

  • Takoyaki Pan
  • Mixing bowls
  • Measuring cups and spoons
  • Chopsticks

Ingredients

Takoyaki Batter

  • ½ cup all-purpose flour
  • 2 tbsp all-purpose flour
  • ½ tsp salt
  • 1 ⅙ cup dashi stock
  • 2 tsp dark soy suace

Takoyaki Fillings

  • 1 cup Octopus cooked & chopped
  • ¼ cup pickled ginger
  • 1 tbsp seafood powder
  • 2 scallions chopped

Takoyaki Toppings

  • 4 tbsp takoyaki sauce
  • 4 tbsp Japenese mayonnaise
  • 4 tsp Bonito flakes

Instructions

  • In a large bowl, whisk flour and salt together.
  • Whisk in the eggs, stock, and dark soy sauce until the batter is smooth.
  • Heat the takoyaki pan until very hot and brush each space well with vegetable oil.
  • Pour batter into each hole of the pan filling it completely.
  • Add fillings inside each hole of batter, don't worry if it overflows.
  • Cook for 2 to 3 minutes, until set, then carefully, use a chopstick to flip each ball 90-degrees. Pour more batter and around each ball until just filled.
  • Rotate the balls every minute, while cooking, adding scraped batter to form a smooth ball.
  • Cook the balls until the batter is cooked through and golden brown, for a total of 5 to 7 minutes.
  • Serve with takoyaki sauce, mayonnaise, scallions, and bonito flakes.

Notes

Serve with preferred toppings. 

Nutrition

Calories: 101kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 307mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg