Octopus Ball (takoyaki) Recipe

Mix dry ingredients

In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl or measuring cup, beat 1 egg lightly and stir in 2 cups dashi stock and 1 tbs soy sauce.

Gradually pour the wet mixture into the dry ingredients while whisking to create a smooth, thin batter. It's fine for the batter to be slightly runnier than pancake batter; a pourable consistency helps form round balls. Let batter rest 10 minutes while preparing pan and fillings.

Prepare the octopus: if not already cooked, boil octopus tentacles in salted water until tender (20–40 minutes depending on size). Cool and chop into roughly 1/2 inch (1.2 cm) pieces. Measure about 8 oz cooked octopus.

Have tenkasu (tempura scraps) or crushed panko, 3 tbs thinly sliced green onion, and 2 tbs chopped pickled ginger ready. These will be added to each cavity as the batter cooks to provide texture and flavor.

Heat takoyaki pan over medium heat. Generously oil each cavity with vegetable oil (use a brush or paper towel) so balls release easily and brown.

Bring pan to a steady medium heat (test with a drop of batter — it should sizzle and set). Pour batter to fill each cavity about 3/4 full. Batter will overflow slightly — that is normal.

Quickly drop a piece of chopped octopus into each cavity (one piece per ball). Sprinkle a pinch of tenkasu, some green onion, and a little pickled ginger into each cavity on top of the octopus. If you like extra texture, add an extra pinch of tenkasu.

Cook undisturbed 1–2 minutes until the edges set. Using skewers or takoyaki picks, use a circular motion to turn each piece 90 degrees; let the uncooked batter flow out and form the round shape. Continue turning every 30–60 seconds so the balls brown evenly — about 4–6 minutes total cooking time until golden and crisp on the outside and cooked through. Press and tuck any loose batter with the pick to keep a round shape.

When balls are evenly browned and cooked through (no raw batter), remove from heat and transfer to a plate or serving tray.

Brush or drizzle takoyaki sauce over the hot octopus balls (about 1/2 tbs per ball, total ~6 tbs).

Drizzle Japanese mayonnaise over the balls in a thin zigzag pattern (about 3 tbs total).

Sprinkle aonori (dried seaweed) and katsuobushi (bonito flakes) evenly over the top. Katsuobushi will flutter from the heat, adding visual appeal.

Serve immediately while hot, with picks or skewers. Takoyaki are best eaten right away for crisp exterior and soft interior.