Takoyaki Recipe

Name: Sakeba Asian Pub & Grills Takoyaki Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.25 cups all-purpose flour; 2.5 cups dashi stock (or low-sodium chicken/vegetable stock); 2 to taste large eggs; 1 tbs soy sauce; 0.5 tsp salt; 8 oz cooked octopus, diced into 1/2 inch pieces; 0.5 cups tenkasu (tempura scraps) or crushed crispy tempura bits; 3 tbsp green onions (scallions), thinly sliced; 2 tbsp pickled ginger (beni shoga), finely chopped; 3 tbs vegetable oil (for pan and brush); 3 tbsp Japanese mayonnaise (Kewpie preferred); 4 tbs takoyaki sauce (or thick okonomiyaki sauce); 1 tsp aonori (dried green seaweed powder); 0.25 cups katsuobushi (bonito flakes)

Inspired by Sakeba Asian Pub & Grill

Time40m

Serves4

Cooked pancake ball with octopus

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Ingredients

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Batter

1 1/4 cups 00 bread flour

2 1/2 cups dashi stock (or low-sodium chicken/vegetable stock)

2 to taste Large eggs

1 tbs Aged soy sauce

1/2 tsp Celtic sea salt

Filling & Mix-ins

8 oz cooked octopus, diced into 1/2 inch pieces

1/2 cups tenkasu (tempura scraps) or crushed crispy tempura bits

3 tbsp green onions (scallions), thinly sliced

2 tbsp pickled ginger (beni shoga), finely chopped

Toppings & Finishing

3 tbs vegetable oil (for pan and brush)

3 tbsp Japanese mayonnaise (Kewpie preferred)

4 tbs takoyaki sauce (or thick okonomiyaki sauce)

1 tsp aonori (dried green seaweed powder)

1/4 cups katsuobushi (bonito flakes)

Method

Batter

Make batter

In a large mixing bowl, whisk the all-purpose flour and salt together. In a separate container, beat the eggs lightly with the soy sauce, then add the dashi stock and mix. Gradually pour the liquid into the flour while whisking until a smooth, thin batter forms. The batter should be pourable (similar to crepe batter). Let the batter rest for 10–15 minutes at room temperature to hydrate the flour.

Prepare filling & pan

Prep ingredients

While the batter rests, dice the cooked octopus into roughly 1/2-inch pieces, thinly slice the green onions, and chop the pickled ginger. Have the tenkasu ready in a small bowl.

Heat takoyaki pan

Heat a takoyaki pan (cast-iron or nonstick with spherical molds) over medium heat. Brush each mold liberally with vegetable oil so the batter won’t stick; you can use a paper towel or small brush. Keep the oil handy for re-oiling between batches.

Cook takoyaki

Fill molds

When the pan is hot (drop of batter should sizzle), pour batter into each mold until slightly overflowing. Work quickly — you want each cavity fully filled to create a full ball.

Add fillings

Immediately drop one piece of diced octopus into the center of each filled mold. Sprinkle a pinch of tenkasu, a little pickled ginger, and a few slices of green onion into each cavity on top of the batter.

Cook and turn

Let cook for about 1½–2 minutes until the bottom edge begins to set. Using a skewer or takoyaki pick, rotate each piece 90 degrees, letting uncooked batter flow out to form a ball. Continue turning every 30–60 seconds to shape a round ball; total cooking time is 5–7 minutes per batch. If needed, brush a little more oil into molds to prevent sticking. Cook until golden-brown and crisp on the outside with a soft interior.

Finish & serve

Plate and top

Transfer hot takoyaki to a plate. Drizzle takoyaki sauce generously over the balls, then zigzag the Japanese mayonnaise on top. Sprinkle with aonori and a generous handful of katsuobushi. The bonito flakes will move from the heat, adding visual flair.

Serve

Serve immediately while hot. Provide extra sauce and mayonnaise at the table if desired.