Takoyaki

snack with skewers in a plate on top of table

Print Recipe

This takoyaki recipe will let you make the popular Japanese street food even without a takoyaki pan.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: Japanese

Keyword: takoyaki, takoyaki recipe

Servings:

Calories: 96kcal

Author: Mia

Ingredients

Batter

90 grams all purpose flour
1 tbsp vegetable oil
1 1/4 cup water
1 medium egg
100 grams octopus diced
2 stalk green onion chopped
1/2 cup cornstarch for coating batter
2 tsp dashi or 1/2 shrimp broth cube
1 1/2 tsp baking powder
1/4 tsp soy sauce

Takoyaki Sauce

3 tbsp worcestershire sauce
2 tbsp ketchup
1/2 tsp sugar

Japanese Mayonnaise

1/2 cup mayonnaise
1 tbsp rice vinegar
1 tbsp sugar

Toppings

bonito flakes
dried seaweed

Instructions

Making the Takoyaki sauce

In a small bowl, Mix worcestershire sauce, ketchup and sugar. Transfer in a ziplock bag or piping bag and set aside.
3 tbsp worcestershire sauce, 2 tbsp ketchup, 1/2 tsp sugar

Making the Japanese mayo

In a small bowl, Mix mayonnaise, rice vibegar, and sugar until incorporated. Transfer in a ziplock bag or piping bag and set aside.
1/2 cup mayonnaise, 1 tbsp sugar, 1 tbsp rice vinegar

Making the Batter

Boil enough water in a small pot then place the octopus. Cook for 5 minutes then remove from pot and let it cool down. Cut into quarter inch cubes then set aside.
100 grams octopus
In a mixing bowl, crack and beat the egg until light in color. Add water, soy sauce, vegetable oil, and dashi. Whish to incorporate.
1 tbsp vegetable oil, 1 1/4 cup water, 1 medium egg, 1/4 tsp soy sauce, 2 tsp dashi
Add chopped green onion and all purpose flour. Stir until smooth and no traces of flour is left. Tip in baking powder then mix until well combined.
90 grams all purpose flour, 2 stalk green onion, 1 1/2 tsp baking powder
In a pan over low-medium heat, pour the batter and cook while continuously stirring until batter form into a pasty dough.
Remove dough from heat and transfer in a clean, flat surface covered in cornstarch. Coat dough with cornstarch to avoid dough sticking when handling.
1/2 cup cornstarch
Take approximately 1 1/2 tbsp of dough and flatten using palm of hands.
Place 3-4 diced octopus then seal the dough and shape into a ball. Repeat process with the remaining dough.
Heat enough oil in a small pot over medium heat. When oil is hot, deep fry takoyaki balls in batches of 4 for 2-3 minutes or until golden brown.
Place fried tayoki on paper towels to remove excess oil then transfer and arrange in a serving dish.
Cut the tip of ziplock with takoyaki sauce and drizzle the top of takoyaki. Do the same with the Japanese mayo.
Top with crushed dried seaweed and bonito flakes. Serve and enjoy. Bon appetit!
dried seaweed, bonito flakes

Video

Nutrition