Takoyaki Recipe
Takoyaki is a popular Japanese street food originating from Osaka, consisting of crispy, golden-brown balls filled with diced octopus, batter, and savory seasonings. These delicious morsels are crispy on the outside and soft on the inside, typically served hot with toppings like takoyaki sauce, mayonnaise, and bonito flakes. This easy-to-follow recipe will guide you in recreating the authentic taste of Japan right in your kitchen.
Equipment
- Takoyaki pan
- Whisk
- Mixing bowls
- Skewers or chopsticks
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups dashi broth
- 1 tsp soy sauce
- 1 tsp baking powder
- 1/2 cup chopped scallions
- 1/2 cup diced boiled octopus
- Takoyaki sauce, for topping
- Japanese mayo, for topping
- Bonito flakes, for topping
- Aonori (seaweed powder), for garnish
Instructions
- In a mixing bowl, whisk together the flour, eggs, dashi broth, soy sauce, and baking powder to form a smooth batter.
- Heat the takoyaki pan over medium heat and brush each hole with oil.
- Pour the batter into the holes, filling them about 3/4 of the way. Add a piece of octopus and some scallions into each hole.
- Add more batter on top to cover the filling, letting the excess spill over.
- Once the bottom is set, use a skewer to rotate the balls 90 degrees. Continue flipping until they form round spheres and are golden brown all over.
- Remove the Takoyaki from the pan and drizzle with takoyaki sauce and mayo.
- Sprinkle bonito flakes and aonori on top. Serve immediately.
Notes
- You can substitute boiled shrimp or tofu for octopus.
- Adjust the heat to avoid burning the outside before the inside cooks through.
- If dashi is unavailable, vegetable broth can be used as an alternative.
