Ingredients

  • Makes 7 Pieces
  • 80 g flour

    1 tsp baking powder

    ¼ tsp salt

    1 egg 

    ½ tsp soy sauce

    200ml Dashi stock 

    70g cooked Octopus, cut into bite size pieces

    2g Katsuobushi, ground
    10g Tenkasu

    1 stalk green onions, finely sliced

     

    For the garnish:

    Takoyaki sauce

    Japanese mayonnaise

    Dried grounded seaweed, finely sliced 

    Katsuobushi

     

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Takoyaki

{{totalReview}}
Takoyaki is a well-known Japanese savory octopus ball snack. Made using a special mould, the cooking of this dish is as fascinating as the burst of flavors it offers with each bite. Salty, chewy and crunchy in parts, it gets its special umami flavor from the Katsuobushi. Fancy to the eye but so easy to make.
  • Medium
  • 15 min
  • 15 min
  • 5 min
  • 6 steps
  • 14 Ingredients
  • Medium
  • 6 steps
  • 14 Ingredients
  • 15 min
  • 15 min
  • 5 min

Directions

  1. Making Takoyaki batter

    • In a bowl, add all-purpose flour, baking powder and salt then mix.

    • Add egg, soy sauce, dashi stock and whisk till there are no lumps.

      You can use seafood stock instead of Dashi stock.



  2. Cooking in the mould

    • Heat the Takoyaki mould over medium heat. Grease the mould generously with vegetable oil.

    • Pour the batter to fill the mold, drop in octopus pieces, a pinch of grounded Katsuobushi, a pinch of Tenkasu and a pinch of green onions. 

    • Rotate each piece to cook each side evenly. Continue rotating  until each piece has a nice round shape and has evenly cooked.

    Cooking in the mould


Serve

  • Transfer Takoyaki onto a plate, drizzle Takoyaki sauce and Japanese mayonnaise on top. Finally, top with dried seaweed and Katsuobushi. Serve hot.
Serve
Categories:
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Makes 7 Pieces
    • 80 g flour

      1 tsp baking powder

      ¼ tsp salt

      1 egg 

      ½ tsp soy sauce

      200ml Dashi stock 

      70g cooked Octopus, cut into bite size pieces

      2g Katsuobushi, ground
      10g Tenkasu

      1 stalk green onions, finely sliced

       

      For the garnish:

      Takoyaki sauce

      Japanese mayonnaise

      Dried grounded seaweed, finely sliced 

      Katsuobushi

       

    Nutrition
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy