Name: Okinawa Sushis Takoyaki Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 cups all-purpose flour; 3 cups dashi stock (or low-sodium chicken/vegetable stock); 2 to taste large eggs; 1 tbs soy sauce; 0.5 tsp baking powder; 0.5 tsp salt; 8 oz fresh octopus (cooked) or takoyaki-grade boiled octopus, chopped; 3 tbsp green onions (scallions), thinly sliced; 2 tbsp pickled ginger (beni shoga), finely chopped; 0.5 cups tenkasu (tempura crisps) or crushed tempura bits; 0.5 cups Japanese mayonnaise (Kewpie) or regular mayo; 1 tsp Sriracha or chili sauce (for spicy mayo); 0.5 cups eel sauce (unagi sauce) or thick sweet soy glaze; 1 tsp aonori (dried seaweed flakes); 2 tbsp katsuobushi (bonito flakes); 2 tsp neutral oil (vegetable or canola) for greasing pan

Method

Batter & Filling

Prepare dashi and batter

If using instant dashi powder, dissolve in hot water to make 3 cups of stock and let it cool slightly. In a large bowl, whisk together the all-purpose flour, baking powder and salt. In a separate bowl, beat the eggs lightly into the dashi/stock, then add the soy sauce. Gradually whisk the wet mixture into the dry ingredients until smooth and no large lumps remain. The batter should be fairly thin — similar to crepe batter. Adjust by adding a tablespoon of water if too thick.

Prep octopus and mix-ins

Chop the cooked octopus into roughly 1/2-inch pieces (small enough to fit inside a takoyaki ball). Thinly slice green onions and finely chop pickled ginger. Have tenkasu ready. Place all filling ingredients within reach beside the takoyaki pan.

Heat the takoyaki pan

Place a takoyaki pan on medium-high heat. Brush each mold generously with neutral oil so batter does not stick and so the balls get crisp edges. The pan should be hot — water sprinkled should sizzle and evaporate quickly.

Cook the takoyaki

Pour batter into each mold so it overflows slightly (fill about 90% and then top up so it spills into neighboring molds; this helps form round balls). Immediately add one piece of chopped octopus into each mold, then sprinkle a pinch of green onion, tenkasu and a bit of pickled ginger on top of each. Cook for about 1.5–2 minutes until the edges start to firm and brown.

Turn into balls

Using a takoyaki pick or two skewers, gently turn each piece 90 degrees so the uncooked batter flows out and forms a round shape. Continue to rotate periodically, turning each ball 90–180 degrees every 30–60 seconds so they brown evenly. Total cook time per batch is about 4–6 minutes until an even golden-brown crust forms and the center is cooked but still tender. Remove balls to a platter.

Sauces & Toppings

Make spicy mayo

In a small bowl, mix the Japanese mayonnaise with Sriracha (start with 1 tsp and adjust to your heat preference). Stir until smooth and refrigerate until serving.

Plate and finish

Arrange hot takoyaki on a serving plate. Drizzle eel sauce over each ball (about 1 teaspoon per ball) and then pipe or drizzle the spicy mayo on top. Sprinkle with aonori and a generous pinch of katsuobushi so the flakes dance from the heat. Serve immediately so the exterior is crisp and the inside remains tender and hot.