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Classic Takoyaki
Traditional dish · Japanese
Crispy on the outside, creamy on the inside, these traditional Japanese octopus balls are a beloved street food.
Ingredients
- Takoyaki flour mix200g
- Egg1 large
- Water500ml
- Octopus (tako), cooked and diced100g
- Tenkasu (tempura scraps)50g
- Pickled red ginger (beni shoga), chopped2 tbsp
- Vegetable oilfor greasing
- Takoyaki saucefor drizzling
- Japanese mayonnaisefor drizzling
- Aonori (dried green seaweed flakes)for garnish
- Katsuobushi (dried bonito flakes)for garnish
- Saltpinch
- Black pepperpinch
Steps
- 1
Prepare the takoyaki batter by whisking the takoyaki flour mix, egg, and water until smooth. Season with salt and pepper.
- 2
Heat a takoyaki pan over medium-high heat and generously grease each mold with vegetable oil.
- 3
Pour batter into each mold, filling it about 70% full. Add a piece of diced octopus, some tenkasu, and chopped beni shoga into each mold.
- 4
As the edges of the batter begin to cook, use a skewer to break the excess batter around the molds and then turn the takoyaki 90 degrees, tucking the uncooked batter underneath.
- 5
Continue turning the takoyaki every few minutes until they are golden brown and crispy on all sides, about 10-15 minutes total.
- 6
Remove the takoyaki from the pan and place them on a serving plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise.
- 7
Garnish with aonori and katsuobushi before serving hot.
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