Takoyaki (grilled Octopus Balls) Recipe

Name: Thai Elephant Restaurants Takoyaki (Grilled Octopus Balls) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cups all-purpose flour; 2 cups dashi stock (preferably warm); 2 units eggs; 1 tbs soy sauce; 0.5 tsp salt; 0.5 tsp baking powder; 8 oz cooked octopus, diced (tako); 1 cup green cabbage, finely chopped; 0.5 cup green onions, thinly sliced; 2 tbs benishoga (pickled red ginger), finely chopped; 2 tbs vegetable oil (for batter and pan); 0.5 cup takoyaki sauce (or okonomiyaki sauce); 0.25 cup Japanese mayonnaise (Kewpie preferred); 1 tsp aonori (dried seaweed flakes); 0.25 cup katsuobushi (dried bonito flakes); 1 tsp optional: sesame seeds

Inspired by Thai Elephant Restaurant

Time45m

Serves4

A deep-fried ball-shaped snack made of a wheat flour-based batter, filled with diced octopus, cabbage, onion, and pickled ginger, and green onion served with Takoyaki and special mayonnaise sauce, then sprinkled with dried bonito

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Ingredients

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Takoyaki Batter & Mix-ins

1 cups 00 bread flour

2 cups dashi stock (preferably warm)

2 units Eggs

1 tbs Aged soy sauce

1/2 tsp Celtic sea salt

1/2 tsp Baking powder

8 oz cooked octopus, diced (tako)

1 cup green cabbage, finely chopped

1/2 cup green onions, thinly sliced

2 tbs benishoga (pickled red ginger), finely chopped

2 tbs vegetable oil (for batter and pan)

Takoyaki Toppings & Sauces

1/2 cup takoyaki sauce (or okonomiyaki sauce)

1/4 cup Japanese mayonnaise (Kewpie preferred)

1 tsp aonori (dried seaweed flakes)

1/4 cup katsuobushi (dried bonito flakes)

1 tsp optional: sesame seeds

Method

Batter & Prep

Make batter

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. In a separate bowl, beat the eggs and then whisk in the warm dashi and soy sauce. Slowly pour the wet mixture into the dry ingredients while whisking until smooth and thin (consistency should be slightly thinner than pancake batter). Let the batter rest 10 minutes at room temperature.

Prepare fillings

While the batter rests, dice the cooked octopus into roughly 1/2-inch pieces. Finely chop the cabbage, slice the green onions, and finely chop the benishoga. Combine the octopus, cabbage, green onion (reserve a little green onion for garnish), and pickled ginger in a small bowl for easy access.

Cooking Takoyaki

Heat pan

Heat a takoyaki pan over medium-high heat. Brush each cavity generously with vegetable oil (use a silicone brush or pour oil and swirl). The pan should be hot enough that a drop of batter sizzles on contact.

Pour batter

Fill each cavity about three-quarters full with batter. The batter should overflow slightly to create round balls as you turn them.

Add fillings

Drop one or two pieces of diced octopus into each filled cavity, then sprinkle a small pinch of chopped cabbage, a little green onion, and a bit of pickled ginger over each. If you like extra fillings, add more cabbage or a tiny extra octopus piece—but avoid overfilling so the balls can form.

Cook and turn

Allow the batter to set for 1–2 minutes until the edges begin to firm. Using takoyaki picks or two skewers, rotate each ball 90 degrees to let uncooked batter flow out and create a round shape. Continue turning every 30–60 seconds, letting the surface brown and crisp evenly. Total cooking time is about 6–8 minutes until golden brown all around and fully cooked inside.

Finish

When the takoyaki are evenly golden and crisp, remove them from the pan and transfer to a serving plate. Keep warm while you finish remaining batter in the pan, re-oiling cavities between batches as needed.

Sauce & Serve

Sauce assembly

If using store-bought takoyaki sauce, warm slightly if desired. Combine or whisk the takoyaki sauce and Japanese mayonnaise in separate squeeze bottles or bowls for easier drizzling.

Plate and top the hot takoyaki balls with a generous drizzle of takoyaki sauce, then a zigzag of Japanese mayonnaise. Sprinkle aonori (dried seaweed flakes) evenly over the top, then scatter katsuobushi (bonito flakes). Finish with a little reserved sliced green onion and optional sesame seeds. Serve immediately — the bonito flakes will move from the heat, adding visual appeal.