Takoyaki - たこ焼き (Octopus Balls)
Making takoyaki at home is easier than you think, it only takes about 15 minutes.
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup all-purpose flour
- 1/4 cup cake flour
- 2 large eggs
- 2/3 cup dashi
- 1 teaspoon soy sauce
- 3 oz (85g) cooked octopus, chopped into small pieces
- 3 tablespoons cabbage, very finely chopped (optional)
- 2 scallions, finely chopped
- Toasted sesame oil
- Takoyaki sauce or tonkatsu sauce also works well
- Aonori (dried laver flakes)
- Bonito flakes
- Kewpie mayonnaise (Japanese mayonnaise)
Instructions
- 1
Make the batter by whisking the flour, cake flour, eggs, dashi, and soy sauce.
- 2
Brush the takoyaki maker with a generous amount of sesame oil. Make sure each mold and the outside as well since the batter will spill over.
- 3
Turn on the takoyaki maker and when it’s hot, pour the batter into each mold until it’s about 3/4 full.
- 4
Add 2-3 pieces of octopus to each mold and a few chopped scallions. Finish filling the mold with a little more batter (don’t worry if it overspills as the batter will continue cooking and the balls don’t need to perfect).
- 5
Let the batter cook for about 3 minutes, until the underside is golden brown and the batter almost fully cooked.
- 6
Carefully flip each takoyaki ball using a skewer and cook for an additional 1-2 minutes, until the bottom is golden brown. The takoyaki balls are ready when they are golden brown all around and the inside is pillowy.
- 7
Gently transfer them to a plate using a skewer or chopsticks.
- 8
Top with a good squirt of okonomiyaki sauce and mayonnaise, and sprinkle aonori and bonito flakes on top. Serve immediately.