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Street Food

Takoyaki (Octopus Balls)

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20 min
Prep
15 min
Cook

Ingredients

  • 200 g plain flour (1 2/3 cups)
  • 500 ml dashi stock, cooled (2 cups)
  • 2 eggs
  • 1 tbsp soy sauce
  • 150 g cooked octopus, diced small (5 oz)
  • 2 tbsp pickled red ginger (beni shoga), chopped
  • 2 spring onions, finely sliced
  • Neutral oil, for greasing the pan
  • Takoyaki sauce, mayonnaise, bonito flakes and aonori seaweed powder, to serve

Method

  1. Whisk flour, cooled dashi, eggs and soy sauce together into a smooth, thin batter.
  2. Heat the takoyaki pan and oil each mould well.
  3. Pour batter into each mould until slightly overflowing, then quickly drop a piece of octopus, a pinch of pickled ginger and spring onion into each.
  4. Once the edges begin to set, use picks to fold the edges toward the centre, rotating each ball a quarter turn at a time.
  5. Continue rotating every minute or so, adding a little more batter as needed, until each ball is round and evenly golden on all sides, about 8-10 minutes total.
  6. Transfer to a plate and drizzle with takoyaki sauce and mayonnaise, then top with bonito flakes and aonori.

Introduction: Takoyaki are round, batter-based snacks filled with diced octopus, cooked in a special moulded pan, originating in Osaka in the 1930s and now iconic street food sold at festivals and dedicated stalls across Japan.

Cultural Background: Takoyaki are round, batter-based snacks filled with diced octopus, cooked in a special moulded pan, originating in Osaka in the 1930s and now iconic street food sold at festivals and dedicated stalls across Japan.

Tips: Work quickly and confidently when rotating; a thin, well-oiled pan surface makes turning far easier.

Variations: Fillings can include cheese, mochi, or shrimp in addition to or instead of octopus; some stalls offer a spicy mayo variation.

Storage: Best eaten fresh; not well suited to storage as texture degrades quickly once cooled.

Reheating: Reheat in an oven or air fryer at 200°C (400°F) for 5 minutes to help restore some crispness; avoid microwaving, which makes them rubbery.

FAQs:

Q: Do I need a special pan?

A: Yes, the half-sphere takoyaki pan is essential for the characteristic shape; there is no practical substitute.

Q: Can takoyaki be made without octopus?

A: Yes, though it is then usually called something else, such as 'tamago yaki balls' or a similarly named variant rather than true takoyaki.

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