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Takoyaki (Octopus Balls) with Takoyaki Sauce
Delicious and savory octopus balls, a popular Japanese street food snack, cooked to golden perfection and topped with flavorful sauces and bonito flakes.
Prep Time
20 minutes
Total Time
45 minutes
Calories
525 kcal
Difficulty
Medium
Equipment
4 items
Cost
£3.51/serving
Ingredients
Servings
4
1cupAll-purpose flour
£0.20
1teaspoonDashi powder
£0.15
0.5teaspoonBaking powder
£0.05
2Eggs
£0.60
3cupsWater(Cold)
08ozCooked octopus(Cut into 1/2-inch pieces)
£6.00
0.5cupTempura scraps (Tenkasu)
£0.50
2tablespoonsPickled ginger (Beni shoga)(Finely chopped)
£0.40
2Green onions(Finely chopped)
£0.30
As neededVegetable oil(For the takoyaki pan)
£0.10
As neededTakoyaki sauce
£1.50
As neededJapanese mayonnaise (Kewpie)
£2.50
As neededBonito flakes (Katsuobushi)
£1.00
As neededAonori (dried seaweed flakes)((Optional))
£0.75
Total Cost
£14.05
£3.51 per serving
Instructions
- 1.In a large mixing bowl, whisk together the flour, dashi powder, and baking powder.
- 2.In a separate bowl, whisk the eggs and water. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Be careful not to overmix.
- 3.Heat the takoyaki pan over medium heat. Brush the entire surface of the pan, including the individual molds, generously with vegetable oil. The pan needs to be very well oiled to prevent sticking.
- 4.Pour the batter into the molds, filling them almost to the top.
- 5.Place a piece of cooked octopus in the center of each mold.
- 6.Sprinkle tempura scraps, pickled ginger, and green onions evenly over the batter in each mold.
- 7.As the batter begins to cook and firm up around the edges (about 2-3 minutes), use a takoyaki pick or chopsticks to gently separate the edges of the takoyaki from the mold. Then, carefully flip each takoyaki ball 90 degrees. Continue to flip and rotate the balls, tucking in any loose batter, until they are round and golden brown on all sides (about 5-7 minutes total).
- 8.Once the takoyaki are cooked through, remove them from the pan and arrange them on a serving plate.
- 9.Drizzle generously with takoyaki sauce and Japanese mayonnaise.
- 10.Sprinkle with bonito flakes and aonori (if using). Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (250g)
525 kcal / 2197 kJ
Carbs
43g
17% of RDA
Fat
28g
40% of RDA
Protein
25g
50% of RDA
Detailed Breakdown
Fibre
2 g
7% of RDA
Sugar
8 g
9% of RDA
Sodium
1100 mg
48% of RDA
Saturated Fat
5 g
25% of RDA
Chef's Tips
Make sure the takoyaki pan is hot and well-oiled before adding the batter to prevent sticking.
Don't be afraid to use a generous amount of oil. It helps create a crispy exterior.
Be patient when cooking the takoyaki. Flipping them takes practice, but the more you do it, the easier it becomes.
Adjust the amount of toppings to your liking. Some people prefer more mayonnaise or takoyaki sauce.
Cooking Equipment
Takoyaki pan
Mixing bowl
Whisk
Chopsticks or takoyaki pick
Wine Pairings
No wine pairing suggestions available for this recipe.
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