Takoyaki, a classic Japanese street food, consists of crispy, golden-brown balls filled with tender octopus, pickled ginger, and green onion. It is typically topped with a savory takoyaki sauce, creamy mayonnaise, bonito flakes, and dried seaweed.
Easy Homemade Takoyaki Recipe
Takoyaki, a classic Japanese street food, consists of crispy, golden-brown balls filled with tender octopus, pickled ginger, and green onion. It is typically topped with a savory takoyaki sauce, creamy mayonnaise, bonito flakes, and dried seaweed.
Ingredients
- 1.5 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 3 cups dashi stock chilled
- 2 tbsp soy sauce
- 2 tbsp mirin
- 0.5 kg cooked octopus cut into 1/2-inch pieces
- 4 stalks green onions finely chopped (negi)
- 0.5 cup tenkasu (tempura scraps)
- 0.25 cup beni shoga (red pickled ginger) minced
- 1 bottle takoyaki sauce for topping
- 0.5 cup Japanese mayonnaise for topping
- 0.5 cup katsuobushi (bonito flakes) for topping
- 2 tbsp aonori (dried green seaweed) for topping
- 2 tbsp vegetable oil for greasing the pan
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Make a well in the center.
- Add the eggs, chilled dashi stock, soy sauce, and mirin to the well. Whisk until a smooth, thin batter forms. Set aside.
- Heat a takoyaki pan over medium-high heat. Lightly brush all the molds and the surface of the pan with vegetable oil.
- Once the pan is hot, pour the batter into each mold, filling them almost to the brim. The batter should also slightly overflow onto the flat surface of the pan.
- Immediately add a few pieces of cooked octopus, some chopped green onions, a pinch of tenkasu, and a bit of beni shoga into each mold.
- After about 2-3 minutes, when the edges of the batter firm up and begin to cook, use a takoyaki pick or a skewer to break the overflowed batter between the molds. Then, turn each ball 90 degrees, tucking in the uncooked batter from the edges into the mold, creating a half-sphere.
- Continue to cook, rotating the balls frequently to ensure even browning and a perfectly spherical shape. This process takes about 5-8 minutes until they are golden brown and crispy on the outside, and cooked through.
- Remove the takoyaki from the pan and arrange them on a serving plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise.
- Sprinkle with katsuobushi (bonito flakes) and aonori (dried green seaweed). Serve immediately and enjoy your homemade Takoyaki!
Notes
A special Takoyaki pan with hemispherical molds is essential for this recipe. You can find them online or in Asian specialty stores. For best results, ensure your pan is well-oiled and hot before pouring the batter. Don't be afraid to experiment with fillings like cheese, shrimp, or corn if octopus is not preferred. Serve immediately while hot for the best experience.
