Takoyaki
Takoyaki is a beloved Japanese street food that combines a crispy exterior with a creamy interior, offering a balance of savory and subtly sweet flavors. Made from a dashi-based batter, these bite-sized delights are filled with pieces of octopus, bonito flakes, tenkasu (tempura scraps), scallions, and pickled red ginger. Once the batter is poured into a molded pan and cooked, the takoyaki forms spherical shapes that are deliciously crisp on the outside and tender within. Although the process requires some practice, with a bit of patience, you can master the art of making takoyaki at home.
Ingredients
- 1 teaspoon dashi powder
- 2 large eggs
- 1 teaspoon soy sauce
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- Vegetable oil or nonstick spray as required
- 4 to 5 ounces cooked octopus chopped into ½-inch pieces
- 2 tablespoons dried bonito flakes ground into a fine powder, plus extra large flakes for garnish
- ¼ cup tenkasu tempura scraps
- 3 scallions thinly sliced, set aside ⅓ for garnish
- 2 tablespoons chopped pickled red ginger plus extra for garnish
- Takoyaki sauce for serving
- Kewpie mayonnaise for serving
- Aonori optional, for garnish
Instructions
- Prepare the dashi: In a medium heatproof bowl, mix the dashi powder with two cups of boiling water, stirring until the powder has dissolved. Allow the mixture to cool for approximately 15 minutes.
- Make the batter: Once the dashi has cooled, add the eggs and soy sauce, whisking to combine. Next, incorporate the flour, baking powder, and salt, whisking until fully blended. Strain the batter through a fine-mesh sieve into a measuring cup with a pouring spout to ensure a smooth texture.
- Prepare the takoyaki maker: Follow the manufacturer's instructions for heating your takoyaki maker, or if using a stovetop pan, heat over medium-high heat. Generously coat each hole and the top plate of the pan with vegetable oil or nonstick spray. Once the oil begins to smoke, stir the batter again and carefully pour it into each hole, filling them to the top. It is acceptable if some batter spills onto the pan’s surface.
- Add fillings: Place two to three pieces of octopus into each batter-filled hole. Sprinkle the ground bonito flakes, tenkasu, sliced scallions, and pickled ginger into the batter. Allow the batter to cook until the bottoms are set and lightly browned, approximately four minutes.
- Flip the takoyaki: Using a takoyaki skewer or chopsticks, gently break the spilled batter that has connected the takoyaki. Flip each ball 90 degrees while tucking in any excess batter. Once flipped, fill the hole with more batter and cook for another four minutes.
- Finalize cooking: Continue to break any connecting batter as before and flip the takoyaki 90 degrees again. Brush the tops with additional oil and cook for about four minutes, or until the takoyaki are golden and crisp on the outside. Ensure they are evenly cooked by rotating them within the takoyaki maker if necessary.
- Serve: Transfer the cooked takoyaki to a platter. Drizzle with takoyaki sauce and Kewpie mayonnaise, then garnish with bonito flakes, remaining scallions, pickled ginger, and aonori if desired. Takoyaki is best enjoyed immediately while hot.
Notes
Takoyaki can be made with both electric takoyaki makers and stovetop pans, which are available at Japanese markets or online. A Danish ebelskiver pan also works well for creating similar shapes. This recipe yields approximately 18 1½-inch takoyaki, but if using a different pan size, adjust the cooking time accordingly.