Japan · Appetizers and Sandwiches
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.
Ingredients
- all-purpose flour200 g
- dashi broth500 ml
- eggs2
- soy sauce0.5 tsp
- salt0.25 tsp
- cooked octopus150 g
- scallion2 tbsp
- tempura crumbs2 tbsp
- pickled ginger1 tbsp
- vegetable oil for greasing1 tbsp
- takoyaki sauce1 tbsp
- Japanese mayonnaise1 tbsp
- bonito flakes for topping
- aonori for topping
Method
- 1Whisk flour with cold dashi broth, then add eggs, soy sauce, and salt. Beat with a whisk to a smooth, runny batter (like crepe batter).
- 2Dice the seafood into small cubes. Chop the green onion and prepare the tempura crumbs.
- 3Heat the takoyaki pan over medium heat and grease each mold well with oil.
- 4Pour 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.
- 5After 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.
- 6Transfer 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.