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 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 101kcal
Author Katie Hale
Equipment
Takoyaki Pan
Mixing bowls
Measuring cups and spoons
Chopsticks
Ingredients
Takoyaki Batter
½cupall-purpose flour
2tbspall-purpose flour
½tspsalt
1 ⅙cupdashi stock
2tspdark soy suace
Takoyaki Fillings
1cupOctopuscooked & chopped
¼cuppickled ginger
1tbspseafood powder
2scallionschopped
Takoyaki Toppings
4tbsptakoyaki sauce
4tbspJapenese mayonnaise
4tspBonito 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.