Takoyaki

Name: Takoyaki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 2 cups dashi stock (granules or homemade); 2 eggs, beaten; 2 tsp soy sauce; 1/2 tsp salt; 1/2 lb cooked octopus, diced; 4 green onions, finely chopped; 2 tbsp pickled red ginger (beni-shoga), chopped; 1/4 cup tempura scraps (tenkasu); as needed vegetable oil (for cooking); 1/4 cup takoyaki sauce (or Worcestershire sauce); 1/4 cup Japanese mayonnaise; 1/2 cup dried bonito flakes (katsuobushi); 2 tbsp aonori (dried seaweed flakes)

Popular Japanese street food of savory octopus-filled ball-shaped dumplings, topped with takoyaki sauce, mayonnaise, bonito flakes, and green onions for a delightful mix of flavors and textures.

45 minHardServes 4320 cal/serving

JapaneseAppetizerStovetopStandardLow-SodiumNightshade-Free

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Ingredients

1 cup all-purpose flour
2 cups dashi stock (granules or homemade)
2 eggs, beaten
2 tsp soy sauce
1/2 tsp salt
1/2 lb cooked octopus, diced
4 green onions, finely chopped
2 tbsp pickled red ginger (beni-shoga), chopped
1/4 cup tempura scraps (tenkasu)
as needed vegetable oil (for cooking)
1/4 cup takoyaki sauce (or Worcestershire sauce)
1/4 cup Japanese mayonnaise
1/2 cup dried bonito flakes (katsuobushi)
2 tbsp aonori (dried seaweed flakes)

Instructions

1

In a large bowl, whisk together the 1 cup all-purpose flour, 2 cups dashi stock (granules or homemade), 2 beaten eggs, 2 tsp soy sauce, and 1/2 tsp salt until smooth. The batter should be quite thin, similar to crepe batter.
2

Heat a takoyaki pan (or a cast iron pan with round indentations) over medium-high heat. Generously brush all the indentations with as needed vegetable oil (for cooking).
3

Fill each indentation about 80% full with batter. The batter will immediately begin to cook around the edges.
4

Working quickly, place a small piece of diced 1/2 lb diced cooked octopus in the center of each indentation, then sprinkle with 4 finely chopped green onions, 2 tbsp chopped pickled red ginger (beni-shoga), and 1/4 cup tempura scraps (tenkasu).
5

As the batter cooks, it will form a semi-solid layer on top. Using two bamboo skewers or small wooden chopsticks, scrape the edges of the batter and flip each ball 90 degrees, allowing the uncooked batter to flow into the indentation.
6

Continue rotating each ball in a circular motion, scraping and turning, until the takoyaki are golden brown and form complete balls. This should take about 10-12 minutes total.
7

Once the takoyaki are golden brown and crispy on the outside (but still slightly soft in the center), transfer them to a serving plate.
8

Drizzle with 1/4 cup takoyaki sauce (or Worcestershire sauce) and 1/4 cup Japanese mayonnaise, then sprinkle generously with 1/2 cup dried bonito flakes (katsuobushi) and 2 tbsp aonori (dried seaweed flakes).
9

Serve immediately while hot. The bonito flakes will dance and wave from the heat of the takoyaki.

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Questions

How much time should I plan for Takoyaki?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is step 6 (12 minutes): "This should take about 10-12 minutes total."

Do I need any special equipment for Takoyaki?

Beyond a knife and a board, the method uses a cast-iron skillet (step 2) and skewers (step 5). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

Is there a substitute for dashi in Takoyaki?

The entry for Takoyaki calls for 2 cups dashi stock (granules or homemade). In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I make Takoyaki gluten-free?

Yes. The gluten in Takoyaki is 1 cup all-purpose flour, 2 tsp soy sauce, 1/4 cup takoyaki sauce (or Worcestershire sauce). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Takoyaki?

One serving (the recipe makes 4) is about 320 calories, with 11 g protein, 32 g carbohydrate and 10 g fat, plus 280 mg sodium. The figures are estimates computed from the ingredient list.

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