Teritama Takoyaki

Dive into the irresistible flavors of Teritama Takoyaki, a Japanese street food classic elevated with a luxurious twist! These golden, bite-sized balls are made with a light and fluffy batter infused with savory dashi stock and filled with tender, bite-sized pieces of boiled octopus, crisp tempura scraps, fresh green onion, and zesty pickled ginger. Cooked to crispy perfection in a specialized takoyaki pan, each piece is generously drizzled with sweet and savory teriyaki sauce, creamy Japanese mayonnaise, and topped with a sprinkling of umami-rich bonito flakes (katsuobushi) and aromatic aonori. The highlight? A halved boiled egg on each portion, adding a velvety richness to every bite. Perfect as an appetizer, party snack, or street food-style indulgence, this recipe celebrates a harmony of textures and flavors that’s undeniably authentic and crowd-pleasing.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams All-purpose flour
• 450 ml Dashi stock
• 2 large Egg
• 150 grams Boiled octopus
• 2 stalks Green onion
• 20 grams Pickled ginger
• 30 grams Tempura scraps (tenkasu)
• 100 ml Teriyaki sauce
• 50 ml Japanese mayonnaise
• 20 grams Katsuobushi (bonito flakes)
• 1 teaspoon Aonori (dried green seaweed)
• 4 pieces Boiled egg
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil

Directions

Step 1

In a medium-sized bowl, whisk together the flour, dashi stock, and two eggs until you have a smooth batter.

Step 2

Chop the boiled octopus into small, bite-sized pieces.

Step 3

Thinly slice the green onions and chop the pickled ginger.

Step 4

Preheat a takoyaki pan over medium heat and lightly grease each well with vegetable oil using a brush or paper towel.

Step 5

Pour the batter into each well of the pan, filling them to the brim.

Step 6

Place a piece of octopus into each well, along with a sprinkle of green onion, pickled ginger, and a few tempura scraps.

Step 7

Once the edges begin to cook, rotate each ball 90 degrees using skewers or chopsticks. This allows the uncooked batter to pour out and form a ball shape.

Step 8

Continue to rotate the takoyaki every 1 to 2 minutes as they cook, ensuring an even, golden-brown color on all sides. This should take around 7-10 minutes.

Step 9

Remove the takoyaki from the pan and transfer them to a serving plate.

Step 10

Drizzle teriyaki sauce and Japanese mayonnaise generously over the takoyaki.

Step 11

Top with a sprinkle of katsuobushi and aonori for added flavor.

Step 12

Halve the boiled eggs and place a half on top of each portion of the takoyaki.

Step 13

Serve immediately while hot, enjoy your Teritama Takoyaki!

Nutrition Facts

Serving size	1410.5 grams (1410.5g)

Amount per serving	% Daily Value*
Calories	2429

Total Fat 120.00g	154%
Saturated Fat 22.60g	113%
Polyunsaturated Fat 27.70g
Cholesterol 1445mg	482%
Sodium 7619mg	331%
Total Carbohydrate 198.60g	72%
Dietary Fiber 6.90g	25%
Total Sugars 17.00g
Protein 128.20g	256%

Vitamin D 300IU	1498%
Calcium 356mg	27%
Iron 27mg	149%
Potassium 1672mg	36%

*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: 45.2%

Protein: 21.5%

Carbs: 33.3%