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Takoyaki

Takoyaki, a popular Japanese snack, are made with dashi-flavored batter with a crunchy outside and a soft, fluffy inside that encases a chewy octopus surprise, all in a fun ball shape! Go wild with the toppings–takoyaki sauce, Japanese mayonnaise, seaweed flakes, and bonito flakes–for a creamy, savory finish.

Tasty Team
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Takoyaki
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Ingredients

for 6 servings

Batter

  • 1 large egg
  • 1 ¼ cups water (300 mL)
  • 1 teaspoon dashi stock powder
  • ¾ cup cake flour (100 g)
  • 2 tablespoons vegetable oil, divided

Filling

  • 3 ½ oz fresh boiled octopus (100 g), cut into 18 equal pieces
  • 2 tablespoons green onion, thinly sliced
  • 2 tablespoons red pickled ginger
  • 1 tablespoon tempura flakes

Toppings

  • takoyaki sauce
  • japanese mayonnaise
  • aonori, powdered seaweed flakes
  • katsuobushi, bonito flakes

Special Equipment

  • takoyaki plate
  • takoyaki turner

Nutrition Info

  • Calories 141
  • Fat 5g
  • Carbs 16g
  • Fiber 0g
  • Sugar 0g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the batter: In a medium bowl, whisk together the egg, water, dashi stock powder, and flour until well incorporated. Transfer the batter to a squeeze bottle or spouted measuring cup for easy pouring.
  2. Preheat the takoyaki plate over medium heat for 2 minutes. Grease the holes with 1 tablespoon of vegetable oil. Fill each hole halfway with the batter. Place a piece of octopus in the center of each hole, then top with green onions, ginger, and tempura flakes. Cover with more batter (it’s okay if it overflows a bit) and cook for 2 minutes, until starting to turn golden brown. Use 2 takoyaki turners or chopsticks to turn the takoyaki ¾ of the way and cook for 2 minutes more, until the other side is starting to turn golden brown. Continue rotating and cooking the takoyaki until evenly golden brown on all sides. Drizzle the remaining tablespoon of vegetable oil over the takoyaki, flip over completely, and cook for 1 minute more on each side, until crispy and golden brown.
  3. Transfer the takoyaki to a plate and drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and katsuobushi.
  4. Enjoy!

Ingredients

for 6 servings

Batter

  • 1 large egg
  • 1 ¼ cups water (300 mL)
  • 1 teaspoon dashi stock powder
  • ¾ cup cake flour (100 g)
  • 2 tablespoons vegetable oil, divided

Filling

  • 3 ½ oz fresh boiled octopus (100 g), cut into 18 equal pieces
  • 2 tablespoons green onion, thinly sliced
  • 2 tablespoons red pickled ginger
  • 1 tablespoon tempura flakes

Toppings

  • takoyaki sauce
  • japanese mayonnaise
  • aonori, powdered seaweed flakes
  • katsuobushi, bonito flakes

Special Equipment

  • takoyaki plate
  • takoyaki turner

Nutrition Info

  • Calories 141
  • Fat 5g
  • Carbs 16g
  • Fiber 0g
  • Sugar 0g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the batter: In a medium bowl, whisk together the egg, water, dashi stock powder, and flour until well incorporated. Transfer the batter to a squeeze bottle or spouted measuring cup for easy pouring.
  2. Preheat the takoyaki plate over medium heat for 2 minutes. Grease the holes with 1 tablespoon of vegetable oil. Fill each hole halfway with the batter. Place a piece of octopus in the center of each hole, then top with green onions, ginger, and tempura flakes. Cover with more batter (it’s okay if it overflows a bit) and cook for 2 minutes, until starting to turn golden brown. Use 2 takoyaki turners or chopsticks to turn the takoyaki ¾ of the way and cook for 2 minutes more, until the other side is starting to turn golden brown. Continue rotating and cooking the takoyaki until evenly golden brown on all sides. Drizzle the remaining tablespoon of vegetable oil over the takoyaki, flip over completely, and cook for 1 minute more on each side, until crispy and golden brown.
  3. Transfer the takoyaki to a plate and drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and katsuobushi.
  4. Enjoy!
Takoyaki

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