3pc Fried Takoyaki Recipe

Make batter

In a medium bowl whisk together 0.5 cup all-purpose flour, 0.125 tsp baking powder, and 0.125 tsp kosher salt until combined.

Whisk 0.5 cup warm dashi stock and 0.5 of a large egg (beat one egg and use roughly half) with 0.5 tsp soy sauce in a separate container until uniform.

Slowly pour the liquid into the flour mixture while whisking to form a smooth, slightly runny batter. The consistency should be thinner than pancake batter — it should flow slowly off a spoon.

Prepare fillings

Dice about 1 oz cooked octopus into roughly 1/4-inch pieces. Thinly slice 1 tbsp green onion, finely chop 1 tsp pickled ginger, and measure 1 tbsp tenkasu (or crushed panko).

Fold the chopped green onion, pickled ginger and tenkasu into the batter, reserving the diced octopus to add to each ball during frying.

Heat 0.5 cup neutral oil in a small deep saucepan or a cast-iron skillet to 350°F (175°C). If you have a takoyaki pan, preheat it over medium heat and brush each cavity with a little oil; if you do not have a takoyaki pan, use a small deep-fryer or a small heavy skillet and make ball shapes by frying spoonfuls (see note).

Form and fry (takoyaki pan method)

If using a takoyaki pan: fill each cavity about three-quarters full with batter so it slightly overflows. Drop one piece (about 1/4 oz) of diced octopus into each cavity. Cook 1.5–2 minutes until the bottoms set and begin to brown. Use takoyaki picks or two skewers to rotate each ball 90 degrees, letting uncooked batter flow out to form a sphere. Continue turning every 30–45 seconds, cooking about 4–5 minutes total, until evenly golden-brown and crisp on the outside and fully set inside.

Form and fry (deep-fry/skip-pan method)

If you don't have a takoyaki pan: dip two dessert spoons into the hot oil and scoop rounded spoonfuls of batter with filling into the oil to form small balls (roughly 1.5–2 inches). Fry in batches so they have room, turning carefully with a slotted spoon to brown evenly. Fry 3–4 minutes until golden brown and cooked through. Drain on paper towel.

Remove the takoyaki to a wire rack briefly to keep crisp. For the pan method, after the last turn transfer balls to a plate lined with paper towel.

While still hot, brush or drizzle each ball with 1 tbsp takoyaki (or okonomiyaki) sauce and 1 tsp Japanese mayonnaise. Sprinkle each ball with a pinch of aonori (about 0.25 tsp total for 3 balls) and a few katsuobushi flakes so they dance from the heat.

Serve immediately. Takoyaki are best eaten hot — use caution as the center will be hot and slightly gooey from the batter and octopus juices.