How to Make Takoyaki and Sauce — Just One Cookbook
Original-creator video about this dish, referenced in the native player without copying its files.
Official cooking video · Just One Cookbook · YOUTUBEOsaka-Style Octopus Takoyaki (About 26 Balls)
Osaka street-food balls made in a takoyaki griddle with a thin dashi-and-egg batter, pre-boiled octopus, green onion and tempura crumbs. A takoyaki pan is required.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Cut 120g fully cooked octopus into approximately 1.3cm pieces; slice 2 green onions and mince 1 tbsp red pickled ginger. Crush 1/4 cup bonito flakes.
- 02
Combine 1 cup flour, 2 tsp baking powder and 1/2 tsp Diamond Crystal kosher salt in a large bowl.
- 03
Whisk in 2 eggs, 1 tsp soy sauce and 360ml dashi until smooth and runny, then transfer the batter to a pouring jug.
- 04
Heat a takoyaki griddle over medium heat to about 200°C and grease the cavities and surrounding top with 2 tbsp neutral oil.
- 05
Fill the cavities with batter, add one or two octopus pieces per cavity, and scatter over the crushed bonito, 1/3 cup tenkasu, sliced green onions and minced pickled ginger.
- 06
After roughly 3 minutes, when the underside sets, divide any connected batter with skewers, tuck excess batter inside and rotate each ball 90 degrees.
- 07
Cook 4 more minutes, rotate another 90 degrees, then cook about 4 minutes more, exchanging positions if needed, until evenly golden with no raw wet batter inside.
- 08
Plate roughly 26 balls and drizzle with 120ml takoyaki sauce; if desired, add 2 tbsp mayonnaise, 1 tbsp bonito flakes and 1 tsp aonori.
- 09
Eat carefully because the centers are very hot; refrigerate leftovers within two hours and use within three days. Reheat thoroughly before serving again.
Before you cook
Use fully cooked octopus and cook the egg-and-wheat batter all the way through with no raw center. The griddle and freshly cooked balls are extremely hot. Check wheat, egg, fish, soy and octopus allergies and all packaged sauce/mayonnaise labels. Refrigerate within two hours, use within three days and reheat leftovers to 74°C.
Allergens: wheat (flour and tenkasu), egg (batter and mayonnaise), fish (bonito/dashi), soy (soy sauce), octopus (mollusc seafood), check packaged takoyaki sauce and mayonnaise
Image & source credits
These illustrations stand in for food photos.
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