In a bowl, mix the flour, water, dashi powder, and egg. Whisk until a smooth, thin batter is formed. Cut the cooked octopus into small cubes and prepare the remaining filling ingredients.
Takoyaki (Japanese Octopus Balls)
- Total time - 40 minutes
- Preparation - 25 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: Japan
Takoyaki are a great way to enjoy octopus. For their preparation, you'll need a special Takoyaki pan with hemispherical molds. The key to success is to quickly and correctly turn the balls to get a perfect shape and an even cook.
Ingredients
For the Batter
- 100 g all-purpose flour
- 400 ml water
- 1 teaspoon dashi powder
- 1 piece egg
For the Filling
- 100 g cooked octopus, cut into small pieces
- 2 pieces scallions, chopped
- tenkasu (tempura scraps)
For Toppings
- takoyaki sauce
- Japanese mayonnaise (e.g., Kewpie)
- aonori (dried seaweed flakes)
- katsuobushi (dried bonito flakes)
- oil for the pan
Instructions
Step 1: Prepare the batter and filling
Step 2: Cook in the Takoyaki pan
Heat the Takoyaki pan over medium-high heat and generously oil each mold. Pour the batter into each mold, filling it to the brim, or until it slightly overflows. Place one piece of octopus, some chopped scallions, and tenkasu into each ball.
Step 3: Shape the balls
Once the edges of the batter are cooked and the inside is still runny, use a wooden skewer or chopstick to separate the batter and turn each ball 90 degrees. Add more batter to the empty spaces if needed. Continue to turn each ball, shaping it into a perfect sphere until it is golden-brown and crispy on all sides.
Step 4: Garnish and serve
Once the balls are golden and crispy, remove them from the pan and place them on a serving plate. Drizzle them with Takoyaki sauce and mayonnaise, and sprinkle with aonori and katsuobushi flakes. Serve hot.