Takoyaki Octopus Balls Recipe

Name: Kyuramen x TBaar - Arcadias Takoyaki Octopus Balls Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cups all-purpose flour; 1 cups dashi stock (warm); 2 units large eggs; 1 tbs soy sauce; 1 tsp baking powder; 1 tsp salt; 8 oz cooked octopus (tako), bite-size pieces (about 1/2 inch); 3 tbsp green onions (thinly sliced); 1 cup tenkasu (tempura scraps) or panko; 3 tbsp pickled ginger (beni shoga), chopped; 1 tbs Japanese mayonnaise (Kewpie-style); 2 tbs takoyaki sauce or thick okonomiyaki sauce; 2 tbsp bonito flakes (katsuobushi); 1 tsp aonori (dried seaweed flakes); 2 tbs neutral oil (vegetable or canola) for greasing pan

Inspired by Kyuramen x TBaar - Arcadia

Time40m

Serves4

Savory Japanese pancake ball with octopus inside topped with dry bonito flakes, aonori, mayo and teriyaki sauce.

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Ingredients

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Batter & Base

1 cups 00 bread flour

1 cups dashi stock (warm)

2 units Large eggs

1 tbs Aged soy sauce

1 tsp Baking powder

1 tsp Celtic sea salt

Filling & Add-ins

8 oz cooked octopus (tako), bite-size pieces (about 1/2 inch)

3 tbsp green onions (thinly sliced)

1 cup tenkasu (tempura scraps) or panko

3 tbsp pickled ginger (beni shoga), chopped

Toppings & Sauces

1 tbs Japanese mayonnaise (Kewpie-style)

2 tbs takoyaki sauce or thick okonomiyaki sauce

2 tbsp bonito flakes (katsuobushi)

1 tsp aonori (dried seaweed flakes)

2 tbs neutral oil (vegetable or canola) for greasing pan

Method

Batter & Base

Make the batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt. In a separate bowl, lightly beat 2 large eggs with 1 cup warm dashi stock and 1 tbsp soy sauce. Gradually pour the wet mixture into the dry ingredients while whisking until smooth and slightly thin (consistency similar to crepe batter). Let batter rest 10 minutes at room temperature.

Preheat a takoyaki pan over medium heat and brush each cavity generously with neutral oil so batter won't stick. Keep oil on hand to re-grease as you cook.

Filling & Add-ins

Heat the takoyaki pan until hot (test by sprinkling a drop of batter — it should sizzle). Pour batter into each cavity, filling to the brim. Add a small handful (about 1 tsp each) of tenkasu, 1/2 tsp chopped pickled ginger, and a pinch of sliced green onion into each cavity. Place one piece (about 1/2 inch) of cooked octopus into the center of each filled cavity.

When the edges of the batter begin to set (about 1–2 minutes), use a takoyaki pick or skewer to turn each piece 90 degrees so uncooked batter pours out and forms a round shape. Continue rotating each ball every 30–45 seconds, letting the uncooked batter run out and sear, until you have a golden-brown, evenly round takoyaki (about 4–6 minutes total). Re-grease cavities as needed between batches.

Toppings & Sauces

Transfer cooked takoyaki to a plate. Immediately brush or drizzle about 2 tbsp takoyaki sauce over the balls (adjust to taste). Drizzle about 1 tbsp Japanese mayonnaise in a zigzag pattern over each ball or the entire plate.

Sprinkle 2 tbsp bonito flakes evenly over the takoyaki so they flutter from the heat, then dust 1 tsp aonori on top. Serve hot.