Takoyaki (Octopus Balls)

Crispy on the outside and tender on the inside, Takoyaki—or Japanese octopus balls—are a street food favorite bursting with savory flavor. Perfectly round and golden-brown, these delightful bites are made with a light and fluffy batter infused with dashi stock, soy sauce, and a medley of toppings including chewy diced octopus, crunchy tempura scraps, and tangy minced pickled ginger. Cooked to perfection in a special takoyaki pan, each ball is then generously topped with rich takoyaki sauce, creamy Japanese mayonnaise, umami-packed bonito flakes, and a sprinkle of aonori seaweed. This quick and authentic recipe comes together in just 35 minutes, making it the ultimate snack or appetizer to enjoy fresh and hot. Ideal for parties, family gatherings, or as a fun cooking project, Takoyaki promises to bring a taste of Japan to your table!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.5 cups Dashi stock
• 1 whole Large egg
• 1 tablespoon Soy sauce
• 4 ounces Octopus, cooked and diced
• 0.25 cup Tempura scraps (tenkasu)
• 2 tablespoons Pickled ginger, minced
• 2 tablespoons Green onions, finely chopped
• 2 tablespoons Vegetable oil
• 0.25 cup Takoyaki sauce
• 0.25 cup Japanese mayonnaise
• 0.25 cup Bonito flakes
• 1 teaspoon Aonori (seaweed flakes)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, dashi stock, egg, and soy sauce. Whisk the mixture until smooth and well blended.

Step 2

Prepare a takoyaki pan by heating it over medium heat and brushing each cavity with vegetable oil using a brush or paper towel.

Step 3

Once the pan is hot, fill each cavity about two-thirds full with the batter. Quickly add a piece of diced octopus, a pinch of tempura scraps, some minced pickled ginger, and chopped green onion into each batter-filled cavity.

Step 4

Pour a bit more batter on top to fill the cavities to the brim. This helps create a round shape as the takoyaki cook.

Step 5

After 1-2 minutes, use a takoyaki turner or skewer to rotate each ball 90 degrees to allow uncooked batter to flow out and create the round shape. Continue to rotate occasionally until all sides are evenly golden brown, about 5-7 minutes.

Step 6

Once the takoyaki are fully cooked and crispy on the outside, remove them from the pan.

Step 7

Serve the takoyaki on a plate. Drizzle takoyaki sauce and Japanese mayonnaise over them. Sprinkle with bonito flakes and aonori on top before serving.

Nutrition Facts

Serving size	975.2 grams (975.2g)

Amount per serving	% Daily Value*
Calories	1992

Total Fat 104.40g	134%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 16.80g
Cholesterol 495mg	165%
Sodium 3512mg	153%
Total Carbohydrate 151.70g	55%
Dietary Fiber 4.50g	16%
Total Sugars 18.10g
Protein 106.30g	213%

Vitamin D 41IU	205%
Calcium 166mg	13%
Iron 15mg	84%
Potassium 1305mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 21.6%

Carbs: 30.8%