Takoyaki Recipe

Name: Happy Sushi SFs Takoyaki Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.5 cups all-purpose flour; 1 cups dashi broth (or low-sodium chicken/vegetable broth); 1 whole eggs; 1 tsp soy sauce; 0.25 tsp baking powder; 0.25 tsp salt; 0.5 cups octopus, cooked and diced; 2 tbs tenkasu (tempura scraps) or crushed panko; 2 tbs green onions, thinly sliced; 1 tbs pickled ginger (beni shoga), chopped; 2 tbs vegetable oil (for pan and brushing); 2 tbs takoyaki sauce (or okonomiyaki sauce); 1 tbs Japanese mayonnaise (Kewpie preferred); 0.5 tsp aonori (dried seaweed powder); 1 tbs katsuobushi (bonito flakes)

Inspired by Happy Sushi SF

Time25m

Serves4

4 pieces.

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Ingredients

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Batter & Filling

1/2 cups 00 bread flour

1 cups dashi broth (or low-sodium chicken/vegetable broth)

1 whole Eggs

1 tsp Aged soy sauce

1/4 tsp Baking powder

1/4 tsp Celtic sea salt

1/2 cups octopus, cooked and diced

2 tbs tenkasu (tempura scraps) or crushed panko

2 tbs green onions, thinly sliced

1 tbs pickled ginger (beni shoga), chopped

For Cooking & Topping

2 tbs vegetable oil (for pan and brushing)

2 tbs takoyaki sauce (or okonomiyaki sauce)

1 tbs Japanese mayonnaise (Kewpie preferred)

1/2 tsp aonori (dried seaweed powder)

1 tbs katsuobushi (bonito flakes)

Method

Batter & Filling

Prepare batter

In a medium bowl, whisk together 0.5 cup all-purpose flour, 0.25 tsp baking powder, and 0.25 tsp salt until combined. In a separate bowl, beat 1 whole egg lightly and mix with 1 cup dashi broth and 1 tsp soy sauce. Gradually pour the liquid into the dry ingredients while whisking to make a smooth, slightly thin batter. Let rest 10 minutes to hydrate the flour.

Prepare fillings

While batter rests, dice 0.5 cup cooked octopus into small 1/4-inch pieces. Thinly slice green onions to yield 2 tbsp, and chop 1 tbsp pickled ginger. If using tenkasu is not available, crush panko lightly to approximate texture.

Cooking & Topping

Heat pan and oil

Heat a takoyaki pan over medium heat until hot (about 3–4 minutes). Brush each well generously with vegetable oil (use about 1–1.5 tbsp total to coat wells). If you don’t have a takoyaki pan, use a small spherical mold or mini muffin pan but results differ.

Fill wells

Pour batter into each well, filling to the brim. For 4 pieces, fill four wells fully. The batter should overflow slightly to allow forming round balls.

Add fillings

Quickly drop about 1/8 cup (roughly one heaping tablespoon) of diced octopus into each filled well. Sprinkle about 1/2 tbsp tenkasu, 1/2 tbsp sliced green onion, and a scant 1/4 tbsp pickled ginger into each well on top of the octopus.

Cook and turn

Cook for 1.5–2 minutes until edges start to set. Use takoyaki picks or two skewers to turn each piece 90 degrees so uncooked batter flows out; after another 1–2 minutes, continue turning the balls in 90–120 degree increments every 30–45 seconds to form a round shape. Total cooking time 6–8 minutes. Adjust heat if browning too quickly; you want golden-brown, evenly cooked balls and soft interior.

Finish

When each takoyaki is evenly golden-brown and crisp on the outside, remove from pan and transfer to a plate.

Sauce and garnish

Brush each takoyaki with takoyaki sauce (about 2 tbsp total distributed over 4 pieces). Drizzle Japanese mayonnaise in a thin zigzag (about 1 tbsp total). Sprinkle 0.5 tsp aonori over the top, then finish with 1 tbsp katsuobushi so the flakes dance from the heat. Serve immediately while hot.