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–+ servings
Some Takoyaki on a plate, topped with Aonori, Katsuobushi, Okonomi Sauce, and Kewpie Mayo.
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Takoyaki

Octopus balls! Possibly my favorite comfort food in the world.
Prep Time30 minutes
Cook Time25 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Japanese
Servings: 40 balls

Equipment

  • 1 takoyaki pan or takoyaki maker
  • 1 silicone brush for applying the oil
  • 1 dough dispenser or large cup with a spout
  • 1 pair of takoyaki sticks or kitchen pliers for flipping
  • 1 mortar or food processor
  • 1 spice ball optional
  • 1 fine-mesh strainer or cheesecloth

Ingredients

General

  • neutral oil for frying
  • 20 g katsuobushi for dashi, fillings, and toppings!

Dashi

  • 900 ml water
  • 1 sheet kombu seaweed

Batter

  • 300 g all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 5 eggs large
  • 4 tsp soy sauce

Fillings

  • 2 stalks green onions / scallions
  • 1 tbsp beni shoga
  • 100 g octopus tentacle pre-boiled

Toppings

  • 1 tsp aonori
  • 1 bottle takoyaki sauce or okonomi sauce
  • 1 bottle kewpie mayonnaise

Instructions

Make the broth

  • Pour water into a pot or saucepan and add the kombu. Let it sit there for at least two hours or up to overnight.
  • Put the pot on the stove and set it to medium heat until it begins to simmer.
  • Skim and discard the foam that gathers at the surface.
  • Remove the kombu. Put about half the katsuobushi into a spice ball and add it to the hot water.
  • Bring to a boil and let it boil for around 30 seconds.
  • Remove from the heat and take out the katusobushi.
  • If there are small debris, strain the broth through a sieve or cheesecloth. Leave it to cool at least a little bit.

Make the batter

  • In a large mixing bowl, combine flour, baking powder, and salt. Whisk together.
  • Add eggs, soy sauce, and mixed dashi broth. Whisk all together until well-blended.

Prepare the fillings

  • Take about half of the remaining katsuobushi and grind it to a powder in a mortar (or use a food processor).
  • Cut green onions into fine slices.
  • Mince the beni shoga.
  • Cut the octopus into cubes of around 1cm.

Assemble the takoyaki

  • Heat the takoyaki pan or takoyaki maker over medium to high heat.
  • Use a brush to generously oil its surface, including the space between the molds.
  • Once hot, pour the batter to fill the holes to around 75%.
  • Add 1 octopus piece (or 2 if they're small) to each hole.
  • Now sprinkle the other fillings: katsuobushi powder, tenkasu, green onion, beni shoga.
  • Once the balls harden enough to be turned without ripping, turn each one to the side and fill the gap with more batter.
  • Keep turning, stuffing in the sides (and if need be, filling up with more batter) until the balls have a nice are perfectly round and browned.

Add toppings & serve

  • Distribute takoyaki to plates.
  • Generously zig-zag takoyaki/okonomi sauce and mayonnaise on them.
  • Finish off with sprinkling katsuobushi and dried green seaweed.
  • Serve and eat immediately. Careful, they stay hot on the inside for longer than you may think.