Ultimate Takoyaki – たこ焼き Recipe for Perfectly Crispy Balls

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This Takoyaki recipe brings a taste of Japanese street food into your kitchen with perfectly crispy balls of savory goodness.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 balls

Course: Snacks

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-Purpose Flour Provides structure; mix with cake flour for lighter texture.
1/2 cup Cake Flour Contributes fluffiness; substitute with all-purpose if needed.
2 large Eggs Fresh eggs enhance flavor and texture.
2 cups Dashi Infuses umami flavor; use homemade or instant.
2 tablespoons Soy Sauce Adds savory depth; low-sodium option available.

For the Filling

1 cup Cooked Octopus Main protein; can substitute with shrimp or chicken.
1 cup Cabbage Optional; finely chopped for seamless blending.
1/4 cup Scallions Adds freshness; substitute with chives if needed.

For Cooking

2 tablespoons Toasted Sesame Oil For greasing pan; nutty flavor; substitute with vegetable oil.

For Toppings

1/4 cup Takoyaki Sauce or Tonkatsu Sauce Traditional toppings to enhance flavor.
1 tablespoon Aonori Dried laver flakes; provide sea flavor; can omit.
1/4 cup Bonito Flakes Optional; adds smoky taste.
1/4 cup Kewpie Mayonnaise Creamy drizzle; substitute with American mayonnaise if needed.

Equipment

Takoyaki grill pan

Method

Make the Batter

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cake flour, 2 eggs, 2 cups of dashi, and 2 tablespoons of soy sauce until smooth. Let it rest for about 5 minutes.

Prepare the Takoyaki Maker

Preheat your takoyaki grill pan over medium heat for about 2-3 minutes. Brush each mold with toasted sesame oil.

Fill the Molds

Pour the batter into each mold until it’s about 3/4 full. Add 2-3 pieces of cooked octopus and a sprinkle of chopped scallions into each mold.

Cook the Takoyaki

Cook for approximately 3 minutes until golden brown. Flip each ball a quarter turn, and let them cook for an additional 1-2 minutes.

Serve with Toppings

Remove the Takoyaki from the molds, drizzle with takoyaki sauce and Kewpie mayonnaise, and sprinkle with aonori and bonito flakes. Serve immediately.

Nutrition

Serving: 3ballsCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Enjoy your Takoyaki immediately after cooking for the best experience. Variations include using shrimp or chicken as filling options.

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