Takoyaki

Name: Takoyaki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200g plain flour; 2 eggs; 600ml dashi stock; 2 tbsp soy sauce; 200g cooked octopus, cubed; 50g tenkasu (tempura scraps); 2 tbsp pickled ginger; 4 spring onions, finely sliced; takoyaki sauce to top; Japanese mayo and aonori to top

Osaka-style octopus balls with tempura scraps, pickled ginger and spring onion. Rotating each ball continuously with skewers as it cooks forms the crisp, fully round shell rather than a flat-bottomed patty.

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

hard

Cuisine

Japanese

Ingredients

200gplain flour

2eggs

600mldashi stock

2 tbspsoy sauce

200gcooked octopus, cubed

50gtenkasu (tempura scraps)

2 tbsppickled ginger

4spring onions, finely sliced

takoyaki sauceto top

Japanese mayo and aonorito top

Instructions

Mix flour, eggs, dashi and soy to a thin batter.

Heat a takoyaki pan, brush with oil.

Fill each hole three quarters with batter. Add octopus, tenkasu, ginger and spring onion.

Rotate with skewers as base sets to form round balls.

Cook 3–4 minutes, rotating continuously, until round and golden.

Top with takoyaki sauce, mayo and aonori.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

234

Protein

10.1g

Fat

2.9g

Carbs

40.8g

Fiber

1.8g

Sodium

895mg

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