Takoyaki (Japanese Octopus Balls)
Local name: たこ焼き
In short: Round batter balls with a crisp shell and soft center, cooked in a special pan around pieces of octopus, then topped with sauce and bonito flakes. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Takoyaki began in Osaka and is now sold from festival stalls and small shops across Japan. A thin, dashi-flavored batter is poured into a pan of half-spherical molds, a piece of octopus goes into each one, and the balls are turned with picks until round. The inside should be soft and almost creamy, so the batter is much runnier than you expect. Let them cool a minute before biting, since the centers stay very hot.
Instructions
- Whisk the flour, dashi, eggs, soy sauce and salt until completely smooth. The batter should be very thin, thinner than crepe batter. Chill it for 30 minutes.
- Heat the takoyaki pan over medium heat. Brush every mold and the flat surface between them generously with oil.
- Pour in batter to fill every mold to the top and let it flood the surface lightly. Drop a piece of octopus into each mold, then scatter over the tenkasu, ginger and spring onions.
- After about 2 minutes, when the edges have set, run a pick along the grid lines to cut the connected batter. Push the excess batter back into the molds.
- Turn each ball a quarter turn with the picks, pulling the raw batter down into the hollow. Keep turning every minute for 5 to 6 minutes, until the balls are round, crisp and deep golden.
- Move the balls to a plate. Brush with sauce, drizzle with mayonnaise and sprinkle with aonori and bonito flakes.
- Wait 2 minutes before eating, because the centers are molten. Eat with picks or toothpicks.
Tips
- A Danish aebleskiver pan has the same half-spherical wells and can stand in for a takoyaki pan. Cook and turn the balls in the same way.
- Cooked shrimp, sausage pieces or cheese cubes make good fillings too. If you start with raw octopus, simmer it for 40 to 60 minutes until tender before cutting.
Questions and answers
Why are my takoyaki not round?
The molds were probably not filled to the top, or you turned the balls too early. Overfill the molds, wait until the edges set, then turn little by little, tucking the extra batter underneath.
Can I make the batter ahead?
Yes. It keeps in the fridge for up to 24 hours. Whisk it again before using, and chill the dashi first so the batter stays cold.
Is takoyaki the same as okonomiyaki?
They are cousins from Osaka, but takoyaki is a small ball with a runny batter and octopus, while okonomiyaki is a large pancake packed with cabbage.
How long does it take to make Takoyaki (Japanese Octopus Balls)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Takoyaki (Japanese Octopus Balls)?
About 360 kcal per serving, with 15 g of protein, 42 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 42 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
