Takoyaki are crispy-outside, pillowy-inside Japanese octopus balls made in a specialized pan, ready in 15 minutes. The batter is whisked with dashi and topped with takoyaki sauce, Japanese mayonnaise, aonori, and bonito flakes.
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Make the batter by whisking the flour, cake flour, eggs, dashi, and soy sauce.
Brush the takoyaki maker with a generous amount of sesame oil. Make sure each mold and the outside as well since the batter will spill over.
Turn on the takoyaki maker and when it’s hot, pour the batter into each mold until it’s about 3/4 full.
Add 2-3 pieces of octopus to each mold and a few chopped scallions. Finish filling the mold with a little more batter (don’t worry if it overspills as the batter will continue cooking and the balls don’t need to perfect).
Let the batter cook for about 3 minutes, until the underside is golden brown and the batter almost fully cooked.
Carefully flip each takoyaki ball using a skewer and cook for an additional 1-2 minutes, until the bottom is golden brown. The takoyaki balls are ready when they are golden brown all around and the inside is pillowy.
Gently transfer them to a plate using a skewer or chopsticks.
Top with a good squirt of okonomiyaki sauce and mayonnaise, and sprinkle aonori and bonito flakes on top. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5 minutes to restore crispness.
takoyaki maker (takoyaki pan) · takoyaki pick or wooden skewer
A takoyaki maker is specifically designed for this dish and is difficult to replace. Regular muffin tins or other pans won't produce the spherical shape or even cooking.
The balls are ready when they are golden brown all around and the inside is pillowy. After flipping, cook for an additional 1-2 minutes until the bottom is golden brown.
Yes, but thaw and cook it first. The recipe calls for pre-cooked octopus (3 oz chopped), so frozen must be fully cooked before adding to the batter.
Dashi is essential for authentic takoyaki flavor. If unavailable, instant dashi powder dissolved in water is an acceptable substitute; use the same volume as the liquid recipe calls for.
Prepare the batter up to 2 hours ahead and store covered in the refrigerator. Bring to room temperature before pouring into the takoyaki maker for even cooking.
