Takoyaki
This recipe outlines how to prepare traditional Japanese takoyaki, savory octopus balls. A light, dashi-rich batter is combined with chopped octopus and onions, then cooked in a specialized pan. The process creates crispy, spherical snacks, perfect as an appetizer or street food delight.
Equipment
- 1 Takoyaki Pan Essential for forming the spherical shape.
- 1 Large Mixing Bowl
- 1 Whisk For smooth batter preparation.
- 2 Small Skewers or Takoyaki Picks Crucial for turning the balls.
- 1 Pastry Brush For oiling the molds evenly.
Ingredients
Main
- ¾ cups all-purpose flour
- ¼ cups cake flour
- ½ tsp. baking powder
- 2 large eggs
- ⅔ cups dashi*
- Toasted sesame oil for brushing
- ½ cups 2½ oz. finely chopped cooked octopus
- 2 tbsp. finely chopped onions
Instructions
- In a large bowl, whisk together all-purpose flour, cake flour, and baking powder until well combined.
- In a separate bowl, whisk the eggs and dashi until thoroughly mixed.
- Gradually add the wet mixture to the dry ingredients, whisking continuously until a smooth, thin batter is formed.
- Heat a takoyaki pan over medium-high heat and brush each mold generously with toasted sesame oil.
- Pour the batter into each mold, filling them almost to the brim.
- Immediately distribute the finely chopped cooked octopus and chopped onions evenly into each batter-filled mold.
- Cook for 2-3 minutes, or until the edges of the batter firm up and begin to brown slightly.
- Using two small skewers or takoyaki picks, gently break any connected batter and begin to turn each ball 90 degrees, pushing any uncooked batter into the mold.
- Continue to turn and rotate the takoyaki periodically, adding a little more oil to the pan if needed, until they are perfectly spherical and golden brown on all sides, typically taking 5-7 minutes.
- Remove the finished takoyaki from the pan and serve immediately.
Notes
The quality of your dashi is paramount; it forms the backbone of the takoyaki's savory flavor. Ensure your takoyaki pan is properly preheated and generously oiled to prevent sticking and achieve a beautiful, crispy crust. The batter should be thin, like heavy cream, to allow for easy pouring and crispy results. When turning, don't rush; allow the bottom to set, then use two skewers to gently lift and rotate the balls 90 degrees, pushing any overflow batter into the mold. Continue rotating every minute or so until perfectly spherical and golden brown, ensuring even cooking and a delightful texture.