Entree: Japan – Kansai / Osaka-Kyoto – たこ焼き ➤ Takoyaki (Savory fried batter balls filled with diced octopus and topped with sauce, mayonnaise, bonito flakes, and seaweed)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

- 1 3/4 cups (420 ml) dashi stock, warm  
- 1 1/4 cups (150 g) all-purpose flour  
- 1 large egg  
- 1 tsp (5 ml) soy sauce  
- 1/2 tsp (3 g) kosher salt  
- 8 oz (225 g) cooked octopus, diced into 1/2-inch (12 mm) pieces  
- 1/2 cup (50 g) tenkasu (tempura scraps)  
- 1/4 cup (40 g) beni shoga (pickled red ginger), chopped  
- 4 tbsp (25 g) scallions, thinly sliced  
- 2 tbsp (30 ml) vegetable oil for the takoyaki pan  
- 1/3 cup (80 ml) takoyaki sauce (store-bought okonomiyaki/takoyaki sauce)  
- 1/4 cup (60 ml) Japanese mayonnaise  
- 1/4 oz (7 g) katsuobushi (bonito flakes)  
- 1 tsp (1 g) aonori (dried green seaweed powder)

Instructions

1. In a mixing bowl whisk the warm dashi, egg, soy sauce, and salt until combined. Gradually add flour and whisk until the batter is smooth and slightly thin.
2. Heat a takoyaki pan over medium heat and brush each cavity generously with vegetable oil so the batter won't stick.
3. Pour batter to fill each cavity about three-quarters full. Add a piece of diced octopus into each cavity, then sprinkle tenkasu, pickled ginger, and a few scallions into every ball.
4. As the edges set (about 1–2 minutes), use skewers or takoyaki picks to turn each piece 90 degrees, letting uncooked batter flow out and form a round shape. Continue rotating every 30–45 seconds until balls are evenly browned and crisp on the outside, about 4–6 minutes total.
5. Remove takoyaki to a plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise, then sprinkle with katsuobushi and aonori. Serve hot.