Takoyaki() Recipe
Battered octopus balls, topped with okonomiyaki sauce, mayonnaise and bonito flakes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shacks
Method
Shacks
- 1
In a mixing bowl, whisk together the flour, dashi stock, water, eggs, and salt until smooth. Fold in the tenkasu (if using) and chopped green onions to form a cohesive batter.
- 2
- 3
Pour batter into each well, filling about halfway. Place a piece of octopus into the center of each well, then top with a little more batter to cover the octopus.
- 4
Cook until the edges set and the bottoms are golden. Use a skewer to rotate each ball, cooking until all sides are evenly browned and crisp on the exterior.
- 5
Remove takoyaki balls to a plate. Brush tops with okonomiyaki sauce, drizzle with Japanese mayonnaise in a zigzag pattern, and sprinkle with bonito flakes. Garnish with extra sliced green onions if desired.
