Takoyaki (6 Pieces) Recipe
Six pieces of takoyaki, Japanese octopus balls. Choice of Original or Truffle Miso Mayo.
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Ingredients
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Batter & Basic Mix (for 6 pieces)
Filling & Toppings
Optional Truffle Miso Mayo (choice)
Method
Batter & Basic Mix (for 6 pieces)
- 1
Make batter
In a medium bowl, whisk 0.5 cup all-purpose flour, 0.25 tsp baking powder and 0.125 tsp salt to combine. In a separate bowl, beat 1 egg and mix with 0.5 cup dashi stock and 0.5 tsp soy sauce. Gradually add the wet mixture to the dry ingredients while whisking until smooth and slightly thin — consistency should be pourable, similar to heavy cream. Let rest 5 minutes.
Filling & Cooking
- 2
Prepare pan and fillings
Preheat a takoyaki pan over medium heat. Brush each well liberally with neutral oil (use about 1 tbs total). Have diced cooked octopus (2 oz), 2 tbsp tenkasu, 2 tbsp sliced green onions and 1 tbsp pickled ginger ready at the work station.
- 3
Fill and cook
Pour batter into each well until slightly overflowing. Quickly drop one or two pieces of diced octopus into each well, then sprinkle tenkasu, a pinch of green onion and a small amount of pickled ginger over each. Let cook undisturbed for about 1.5–2 minutes until the edges begin to set and the bottom is lightly browned.
- 4
Turn balls
Using a skewer or takoyaki pick, loosen each edge and flip 90 degrees so uncooked batter flows out and forms a ball. Continue rotating every 30–45 seconds to shape and brown evenly. Total cooking time about 5–7 minutes, until each ball is golden-brown and crisp on the outside and cooked through.
Saucing & Finishing
- 5
Choose sauce
If serving Original: top each takoyaki with takoyaki sauce (1 tbsp total) drizzled across the balls and 1 tbsp Japanese mayonnaise in a zigzag. If serving Truffle Miso Mayo: in a small bowl combine 1 tbsp Japanese mayonnaise, 0.5 tsp white miso paste and 0.25 tsp truffle oil; whisk until smooth and use this in place of plain mayo to drizzle.
- 6
Garnish and serve
After saucing, sprinkle 1 tbsp katsuobushi and 0.5 tsp aonori evenly over the 6 pieces. Serve immediately while hot so the bonito flakes flutter.