Japan · Appetizers and Sandwiches · Keto
Takoyaki with Seafood
Traditional Japanese octopus balls made from a light dashi batter, filled with seafood, green onion, and tempura crumbs, cooked in a special round mold until golden. Topped with takoyaki sauce, Japanese mayo, bonito flakes, and aonori.
45 min 40 kcal 24 serves Medium🥑Keto🇯🇵Japan★★★★★4.6· 7 reviews
Ingredients
ServingsMetric
- 200 gall-purpose flour
- 500 mldashi broth
- 2 eggs
- ½ tspsoy sauce
- ¼ tspsalt
- 150 gcooked octopus
- 2 tbspscallion
- 2 tbsptempura crumbs
- 1 tbsppickled ginger
- 1 tbspvegetable oil for greasing
- 1 tbsptakoyaki sauce
- 1 tbspJapanese mayonnaise
- bonito flakes for topping
- aonori for topping
Method
- Whisk flour with cold dashi broth, then add eggs, soy sauce, and salt. Beat with a whisk to a smooth, runny batter (like crepe batter).
- Dice the seafood into small cubes. Chop the green onion and prepare the tempura crumbs.
- Heat the takoyaki pan over medium heat and grease each mold well with oil.
- Pour batter almost to the top of each mold. Place a small amount of seafood, tempura crumbs, and green onion in each — add ginger if desired.
- After 1–2 minutes when the batter sets on the bottom, use a skewer to rotate each ball 90° so the uncooked batter flows to the outside — this creates the round shape. Continue turning until evenly golden all over, about 5–7 minutes total.
- Transfer hot takoyaki to a wooden boat or plate. Drizzle with takoyaki sauce and mayo in a grid pattern, then sprinkle with aonori and katsuobushi — the heat will make them dance.
FAQ
A mini-donut or nut mold works well — the balls will be similar in shape, though the effect will be slightly different. Takoyaki pans are also easy to find online.
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Comments (1)
Presentation is half the battle with takoyaki with seafood. I serve it on a wooden board rather than a plate — it's more inviting and signals to people that they should reach in and help themselves.