Irresistible Takoyaki Recipe for Perfect Japanese Octopus Balls

How to Make Takoyaki

1. 1

   Warm the water to 100°F - 110°F. Stir in the dashi powder until completely dissolved, then whisk in the eggs and soy sauce until well combined.

2. 2

   In a separate bowl, whisk together the all-purpose flour, rice flour, and baking powder. Sift these dry ingredients into the wet mixture and stir until smooth.

3. 3

   Optional: Pour the batter into a squeeze bottle for easy dispensing.

4. 4

   Preheat your takoyaki pan over medium heat, then grease each dip generously with vegetable oil.

5. 5

   Pour the batter into each dip, filling them about 80% full.

6. 6

   Cook for about 1-2 minutes, or until the batter starts bubbling. Place fillings of cooked octopus, pickled ginger, green onion, and tenkasu into each ball.

   1 min
7. 7

   Use a takoyaki stick to gently release the balls, turning them three-quarters of the way around.

8. 8

   Pour additional batter over the open tops and continue cooking.

9. 9

   Carefully turn the takoyaki again to brown evenly.

10. 10

    Cook until golden brown and crispy, reaching an internal temperature of 200°F.

11. 11

    Remove the takoyaki and drizzle with takoyaki sauce. Sprinkle with aonori, add mayonnaise, and garnish with kizami nori and bonito flakes. Serve hot!