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Crispy Takoyaki Octopus Balls

Crispy on the outside and soft on the inside, these delightful takoyaki balls filled with tender octopus are a perfect treat for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese, Street Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup takoyaki flour
  • 2 cups dashi broth
  • 1 large egg
Fillings
  • 1 cup cooked octopus, diced
  • 1/4 cup green onions, chopped
  • 1/4 cup pickled ginger, chopped
For Cooking and Serving
  • Oil for cooking
  • takoyaki sauce for drizzling
  • mayonnaise for drizzling
  • aonori (dried seaweed) for garnish
  • bonito flakes for garnish

Method
 

Preparation
  1. In a large mixing bowl, whisk together the takoyaki flour, dashi broth, and egg until you achieve a smooth batter.
  2. Place your takoyaki pan over medium heat and generously oil each hole to ensure a crispy finish.
  3. Once the pan is hot, pour the batter into each hole, filling them about three-quarters full.
  4. Quickly drop in the diced octopus, green onions, and pickled ginger into each hole.
  5. Cook for about 3-4 minutes, until the bottoms are golden brown. Use a skewer or chopstick to carefully flip each ball, allowing the uncooked batter to flow into the hole and form a round shape.
  6. Once they are golden and crispy all around, remove them from the pan and place them on a serving plate.
  7. Drizzle with takoyaki sauce and mayonnaise, and sprinkle with aonori and bonito flakes for the ultimate flavor experience!

Notes

For perfect results, ensure your oil is hot enough before adding the batter. Leftover takoyaki can be stored in an airtight container in the refrigerator for up to 2 days.