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Crispy Takoyaki Recipe Easy Homemade Japanese Octopus Balls with Savory Sauces

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A quick and easy recipe for crispy Japanese octopus balls with a tender inside, served with savory takoyaki sauce, Japanese mayo, bonito flakes, and aonori seaweed.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 2 cups (480 ml) dashi stock (substitute with chicken broth if needed)
  • 1 large egg, room temperature
  • 1/2 tsp baking powder
  • 1 tbsp soy sauce
  • 1/2 cup cooked and diced octopus (about 100 g)
  • 2 stalks green onions, finely sliced
  • 2 tbsp pickled ginger (beni shoga), chopped (optional)
  • 1/4 cup tempura scraps (tenkasu) (optional)
  • 1/4 cup takoyaki sauce (store-bought or homemade)
  • 2 tbsp Japanese mayonnaise (Kewpie recommended)
  • 2 tbsp dried bonito flakes (katsuobushi)
  • 1 tbsp aonori seaweed flakes

Instructions

  1. In a mixing bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1 tablespoon soy sauce.
  2. Slowly add 2 cups dashi stock while whisking to avoid lumps.
  3. Crack in 1 large egg and mix until smooth. The batter should be thin but not watery, like heavy cream. Set aside for 5 minutes to rest.
  4. Dice 1/2 cup cooked octopus into bite-sized pieces (about 1/2 inch). Slice 2 green onions finely, chop 2 tbsp pickled ginger if using, and have 1/4 cup tempura scraps ready.
  5. Place your takoyaki pan on medium heat and brush each mold generously with oil. Heat for about 2-3 minutes until the pan is hot but not smoking.
  6. Fill each mold about 3/4 full with batter. Don’t worry if it overflows a little.
  7. Drop a piece of octopus into each mold, followed by a pinch of green onions, pickled ginger, and tempura scraps.
  8. Let the batter set for 1-2 minutes until edges start to firm up.
  9. Using takoyaki picks or skewers, carefully turn each ball 90 degrees. Add a little more batter if needed to fill gaps, then continue turning every 1-2 minutes for about 8-10 minutes total until golden and crispy.
  10. Transfer the cooked takoyaki to a plate. Drizzle with takoyaki sauce and Japanese mayo, then sprinkle with bonito flakes and aonori seaweed.

Notes

Keep the heat medium to medium-high to avoid burning the outside before the inside cooks. Oil the pan generously for a crispy crust. Resting the batter for 5 minutes improves texture. Use two picks for easier flipping. For extra crispiness, sear the takoyaki quickly on a hot griddle after cooking. Batter can be made a few hours ahead and refrigerated.

Nutrition

Keywords: takoyaki, Japanese octopus balls, crispy takoyaki, homemade takoyaki, Japanese street food, octopus recipe, savory snacks

Find it online: https://emmaoven.com/crispy-takoyaki-recipe-easy-homemade-japanese-octopus-balls-with-savory-sauces/