Takoyaki (5) Recipe

Name: Sakeba Asian Pub & Grills Takoyaki (5) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 cups all-purpose flour; 1 cups dashi stock (or low-sodium chicken stock); 1 unit egg (large); 1 tsp soy sauce; 1 tsp baking powder; 0.25 tsp salt; 3 oz cooked octopus, diced (tako); 2 tbs green onions, thinly sliced; 2 tbs tenkasu (tempura scraps) or crushed panko; 1 tbs pickled ginger (beni shoga), finely chopped; 3 tbs takoyaki sauce (or okonomiyaki sauce); 2 tbs Japanese mayonnaise; 1 tsp aonori (dried seaweed flakes); 2 tbs katsuobushi (bonito flakes); 2 tbs vegetable oil; 2 tbs water (for thinning batter if needed)

Inspired by Sakeba Asian Pub & Grill

Time25m

Serves1

Cooked pancake ball with octopus

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Ingredients

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Batter

1 cups 00 bread flour

1 cups dashi stock (or low-sodium chicken stock)

1 unit egg (large)

1 tsp Aged soy sauce

1 tsp Baking powder

1/4 tsp Celtic sea salt

Filling & Mix-ins

3 oz cooked octopus, diced (tako)

2 tbs green onions, thinly sliced

2 tbs tenkasu (tempura scraps) or crushed panko

1 tbs pickled ginger (beni shoga), finely chopped

Toppings

3 tbs takoyaki sauce (or okonomiyaki sauce)

2 tbs Japanese mayonnaise

1 tsp aonori (dried seaweed flakes)

2 tbs katsuobushi (bonito flakes)

For cooking

2 tbs Tuscany sunflower oil

2 tbs water (for thinning batter if needed)

Method

Batter

Make batter

In a medium bowl, whisk the egg lightly. Add the dashi stock and soy sauce and whisk to combine. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the wet mixture to the dry ingredients while whisking until smooth and free of lumps. The batter should be slightly thinner than pancake batter; if too thick, add up to 2 tablespoons water to reach a pourable consistency.

Filling & Mix-ins

Prepare the fillings: dice cooked octopus into roughly 1/2-inch pieces. Thinly slice green onions and finely chop pickled ginger. Have the tenkasu (or crushed panko) measured and ready. Combine these in a small bowl so you can quickly add them to each mold during cooking.

For cooking

Heat and oil pan

Heat a takoyaki pan over medium heat until hot (about 3–5 minutes). Brush each well generously with vegetable oil so batter won’t stick and so the exterior crisps nicely.

Cook batter

Pour batter into each well, filling them to the top and allowing a little overflow — about 2 tablespoons per well depending on pan size. Quickly drop one piece of diced octopus into the center of each well, then add a pinch of green onions, a few bits of tenkasu, and a small amount (about 1/4 tsp) of pickled ginger.

Form balls

After about 1.5–2 minutes, when the edges set but the center is still loose, use a takoyaki pick or two skewers to turn each pocket 90 degrees so uncooked batter flows out and forms the next part of the ball. Continue turning every 30–45 seconds, rotating the balls to cook evenly and encourage a round shape. Total cooking time is about 6–8 minutes until golden brown and crisp on the outside and fully cooked through. If any batter sticks, brush a little more oil into wells as needed.

Finish

Once evenly browned and cooked, remove takoyaki from the pan and place them on a plate or serving tray. Work quickly if you want the inside to remain hot and soft.

Toppings & Serve

Drizzle takoyaki sauce over the hot balls (about 3 tablespoons total for 5 pieces). Drizzle Japanese mayonnaise in a thin zigzag pattern (about 2 tablespoons). Sprinkle aonori evenly over the top and finish with generous katsuobushi. Serve immediately while hot so the bonito flakes dance and the exterior remains crisp.