Takoyaki (Grilled Octopus Balls)

Method12 steps · about 35 min

1. 1

   Step 1: Gather all the ingredients.

2. 2

   Step 2: Grind ¼ cup katsuobushi (dried bonito flakes) into a fine powder. Set aside to use during cooking.

   Uses ¼ cup katsuobushi (dried bonito flakes) (I use the type with bigger flakes)

   
3. 3

   Step 3: Cut 2 green onions/scallions into thin slices and mince 1 Tbsp pickled red ginger. Cut 4.2 oz octopus sashimi (boiled octopus (4.2 oz)) into bite-sized pieces about ½ inch (1.3 cm); I use the rangiri cutting technique. Tip: Cut it into smaller pieces so it's easier to chew, especially for kids.

   Uses 2 green onions / scallions · 1 Tbsp pickled red ginger (store bought or make homemade Beni Shoga) · 4.2 oz boiled octopus, for the filling

   
4. 4

   Step 4: Combine 1 cup all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt in a large mixing bowl. Whisk it all together.

   Uses 1 cup all-purpose flour (plain flour) · 2 tsp baking powder · ½ tsp Diamond Crystal kosher salt

   
5. 5

   Step 5: Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 1½ cups dashi (Japanese soup stock) to the bowl.

   Uses mixed dry batter ingredients · 2 large eggs (50 g each w/o shell) · 1 tsp soy sauce · 1½ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

   
6. 6

   Step 6: Whisk until well blended. Transfer it to a handled measuring cup or any pitcher with a spout for easy pouring.

   Uses wet batter

   
7. 7

   Step 7: Heat the takoyaki pan to about 400°F (200°C) over medium heat. Brush the rounded chambers and flat top with some of the listed 2 Tbsp neutral oil. When the pan and oil are hot, pour in enough prepared batter to fill the chambers, slightly overfilling them. Reserve the remaining batter and filling ingredients for subsequent batches if your pan does not hold the whole recipe.

   Uses some of the available 2 Tbsp oil for this batch · batter for this panful

   
8. 8

   Step 8: Distribute 1–3 cut boiled-octopus pieces in each filled chamber, depending on their size. Sprinkle with some of the ground bonito powder prepared in step 2.

   Uses batter-filled chambers · cut boiled octopus for this batch · ground bonito powder for this batch

   
9. 9

   Step 9: Sprinkle over a portion of the listed ⅓ cup tempura scraps, the prepared scallion slices and minced filling ginger. After about 3 minutes, when the bottoms have set and become slightly crisp, use skewers to separate the connected batter between chambers. Rotate each ball a quarter turn (90 degrees), tucking the loose batter inside; the uncooked batter will flow into the chamber to form the next side. Cook for 4 minutes after completing this turn.

   First fry round · 4 minUses octopus-filled batter · a portion of the ⅓ cup tempura scraps · scallion slices and minced filling ginger for this batch

   
10. 10

    Step 10: After those 4 minutes, rotate each ball another quarter turn, starting with the first one, so the remaining uncooked batter flows down and completes the ball. Swap the balls between hotter and cooler chambers for even browning. Cook for about 4 more minutes, until the outside is browned and the batter is cooked through; continue turning and cooking as needed.

    Second fry round · 4 minUses partially turned takoyaki

    
11. 11

    Step 11: If batter remains, remove the finished takoyaki and repeat steps 7–10 with the remaining batter, octopus, ground bonito, tempura scraps, scallion and filling ginger. Re-grease the pan as needed with the remaining oil.

    Uses cooked takoyaki · remaining batter · remaining cut fillings · remaining bonito powder · remaining oil, as needed · remaining tempura scraps

12. 12

    Step 12: Transfer the finished takoyaki to a plate. Drizzle with as much of the ½ cup prepared takoyaki sauce as desired and Japanese Kewpie mayonnaise. Sprinkle with additional whole bonito flakes and aonori, and serve with the separate pickled red ginger garnish. Serve promptly; the centers will be very hot.

    Uses cooked takoyaki from the first batch · takoyaki from repeated batches · takoyaki sauce, as desired from the available ½ cup · Japanese Kewpie mayonnaise · katsuobushi (dried bonito flakes) · aonori seaweed · pickled red ginger