Takoyaki Recipe (Octopus Balls)

Method17 steps · about 25 min

1. 1

   Step 1: Dice the ready-boiled octopus into twenty-four pieces about one to one and a third centimetres across. Halve a very thick cooked tentacle lengthwise before dicing if needed. Keep the pieces for both batches.

   Uses 60 g ready-boiled octopus legs

   
2. 2

   Step 2: Beat the egg (1) in a pouring jug holding at least seven hundred and fifty millilitres.

   Uses 1 egg

3. 3

   Step 3: Mix all the prepared dashi and the tablespoon of soy sauce (1 tbsp) into the beaten egg.

   Uses All the beaten egg · 450 ml prepared unsalted bonito-and-kelp dashi · 1 tbsp soy sauce

   
4. 4

   Step 4: Add all the flour (100 g) in three to four additions, mixing after each until lump-free. Keep this complete batter for two batches: sixteen balls followed by eight in a sixteen-mould pan.

   Uses All the mixed liquid · 100 g all-purpose flour

5. 5

   Step 5: Heat a sixteen-mould takoyaki pan over medium-low heat. Have one or two long bamboo skewers or pointed chopsticks, at least twenty centimetres long, ready for turning; avoid metal tools on a nonstick pan.

   
6. 6

   Step 6: Generously oil all sixteen moulds and the flat surface around them.

   Uses Neutral oil to coat the moulds and surface for the first batch

7. 7

   Step 7: Stir the prepared batter, then fill the sixteen moulds nearly to the top, starting with the cooler outer moulds. A little spill is fine. Keep one third of the whole batter for the later eight-ball batch, and reserve the rest of this first-batch share for topping up the surface.

   Uses Enough batter for the initial filling of sixteen moulds; keep more for the surface and second batch

8. 8

   Step 8: Put one cooked octopus piece in each filled mould. Scatter two thirds of the tenkasu, scallions and diced pickled ginger across this first batch; keep the remaining eight octopus pieces and one third of each filling for the second batch.

   Uses All sixteen filled moulds · Sixteen of the twenty-four octopus pieces · 2 tbsp of the 3 tbsp chopped scallions · 1 tbsp of the 1½ tbsp diced pickled ginger · Two thirds of the 2 tbsp tenkasu

   
9. 9

   Step 9: Pour the remaining first-batch share of batter over the filled moulds so it covers the surface between them. Keep the separate one-third second-batch batter unused.

   Uses All sixteen filled moulds · The retained first-batch batter for covering the pan surface

10. 10

    Step 10: When the batter begins to set, draw grid lines between the moulds with a long skewer or chopstick, separating sixteen portions.

    Uses The full first-batch pan

11. 11

    Step 11: Start with the hottest moulds. Scrape the setting edges of each portion toward its mould with the long wooden tools.

    Uses All the separated portions

12. 12

    Step 12: Turn each portion a quarter turn, tucking its excess batter into the mould as you turn.

    Uses All the loosened portions

13. 13

    Step 13: Work around all sixteen moulds, loosening the edges and completing the first quarter turn of every portion.

    Uses All sixteen first-batch portions

14. 14

    Step 14: Turn each ball another quarter turn so its original top is now underneath and the tucked batter forms a round ball.

    Uses All sixteen balls

    
15. 15

    Step 15: Cook for about five minutes, turning the balls from time to time to brown every side. Swap positions between hotter and cooler moulds if necessary. The outsides should be golden and crisp and the soft centres fully cooked and piping hot, not raw flour or liquid egg; the centre should reach 71°C (160°F).

    Brown first-batch takoyaki on all sides · 5 minUses All sixteen formed balls

16. 16

    Step 16: Transfer the sixteen cooked balls to a serving plate. Add chūnō sauce, optional Japanese mayonnaise, aonori and bonito flakes to taste. Serve this first batch hot.

    Uses All sixteen first-batch balls · Bulldog chūnō sauce for the first batch, to taste · Japanese mayonnaise for the first batch, optional · Aonori to sprinkle over the first batch · Bonito flakes to sprinkle over the first batch

    
17. 17

    Step 17: Oil eight moulds again and stir the reserved batter. Fill them, add the eight remaining cooked octopus pieces and the remaining tenkasu, scallions and pickled ginger, then cover the spaces between these moulds with the rest of the batter. Partition, tuck and quarter-turn each ball twice as for the first batch. Brown for about five minutes while turning, until crisp outside and fully cooked and piping hot inside with the same centre check. Plate, add the remaining toppings to taste and serve hot. The two batches make about twenty-four balls.

    Uses The remaining one third of the prepared batter · The remaining eight cooked octopus pieces · Remaining 1 tbsp chopped scallions · Remaining ½ tbsp diced pickled ginger · Remaining one third of the 2 tbsp tenkasu · Additional oil to coat the eight moulds for the second batch · Chūnō sauce for the second batch, to taste · Japanese mayonnaise for the second batch, optional