Saucepan@saucepan · Shared this recipeFollowJapanese · snackTakoyaki Recipe (Octopus Balls)Crispy outside and gooey inside, takoyaki are Japanese octopus-filled dumplings from Osaka street food, cooked in a special grill pan.total25 minprep5 mincook20 minservings24Original recipe on japan.recipetineats.comKeep this recipeAdd a copy of Takoyaki Recipe (Octopus Balls) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients24 servingsBack to 24 servings1 egg450 ml dashi stock100 g flour (all purpose)1 tbsp soy sauce60 g boiled octopus3 tbsp shallots (Aussie)/scallions, finely chopped1.5 tbsp benishōga, finely diced2 tbsp tenkasuBulldog chūnō sauceJapanese mayonnaise (optional)Aonori (dried seaweed flakes)Bonito flakesStepsClear checksTap an ingredient or step to check it off.1Step 1: Dice the octopus into 1-1.3cm / ½” cubes.2Step 2: Crack an egg into a jar with a capacity of 750ml / 1.6pt or more. Beat the egg.3Step 3: Add dashi stock and soy sauce to the jar and mix well.4Step 4: Add flour in 3-4 batches to the jar and mix well each time until lump free.5Step 5: Heat the Takoyaki Griller over medium-low heat.6Step 6: Oil each mould and the surface of the griller generously. A little bit of extra oil makes the Takoyaki crispier on outside.7Step 7: Fill each hole with the batter without overflowing (note 7). Slight spilling is OK.8Step 8: Put a piece of octopus in each mould, then tenkasu, shallots/scallion and benishōga on top of octopus. Leave some tenkasu, shallots/scallion and benishōga for the second batch (1/3 in my case as my pan makes 16 balls at once).9Step 9: Pour the batter over the mould and fill the entire surface of the pan/griller.10Step 10: Using a long bamboo skewer or a thin chopstick, draw grid lines between the moulds to partition each Takoyaki portion.11Step 11: Starting from the mould that gets the strongest heat (hence cooked fastest), use one or two bamboo skewers or thin chopsticks to scrape the edges of the batter partition and move them towards the mould.12Step 12: Turn the batter 90 degrees, while tucking the excess batter into the mould.13Step 13: Repeat steps 11 & 12 for the rest of the takoyaki moulds.14Step 14: Turn the batter in each mould another 90 degrees so that the Takoyaki batter is completely turned over from its original position.15Step 15: Cook for about 5 minutes, during which turn over the balls from time to time to brown them evenly (note 8).16Step 16: Transfer the Takoyaki to a serving plate, smother them with Takoyaki sauce and mayonnaise (if using), sprinkle over aonori and bonito flakes. Serve while hot.17Step 17: Repeat all of the steps for Making Takoyaki, using the remaining batter and other ingredients.getsaucepan.com/r/78034dda-d22a-440e-9c60-92243607c291 · Original: https://japan.recipetineats.com/wprm_print/takoyaki-recipe-octopus-balls
