World Flavors Cookbook

Takoyaki (Octopus Balls)

Iconic street food from Osaka — ball-shaped wheat batter snacks filled with diced octopus, tenkasu, ginger, and green onion, cooked in a special molded pan.

Cuisine: Japan

Ingredients

• Batter: 200g flour, 2 eggs, 600ml dashi
• 150g cooked octopus (tako), cubed
• 1/2 cup Tenkasu (tempura scraps)
• 2 tbsp pickled red ginger (beni shoga)
• Toppings: Takoyaki sauce, Kewpie mayo, Aonori, Katsuobushi

Instructions

1. Whisk batter ingredients until smooth.
2. Heat a takoyaki pan and oil each hole generously.
3. Pour batter into holes, fill with octopus, ginger, and tenkasu.
4. As the edges set, use a pick to flip the balls 90 degrees, then again until round.
5. Cook until golden and crispy on the outside.
6. Serve topped with sauce, mayo, seaweed powder, and bonito flakes.