Homemade Takoyaki Recipe (Japanese Fried Octopus Balls)

By Sudachi · 90 min

Ingredients

Instructions

1. Combine the sauce ingredients (Worcestershire sauce, tomato ketchup, koikuchi shoyu, mirin, honey and dashi granules) in a saucepan. Bring to a gentle simmer over medium heat, stirring constantly and scraping the bottom so it doesn't burn.
2. Simmer for 3 minutes, or until slightly thickened. Remove from the heat and set aside.
3. Pour the 500 ml cooled dashi and the usukuchi shoyu into a mixing bowl, then crack in the egg and whisk.
4. Put the 100 g cake flour in another bowl and make a well in the centre. Gradually whisk in the dashi mixture until the batter is smooth.
5. Cut the 120 g boiled octopus into roughly 2.5 cm pieces. Finely chop the 4 tbsp red pickled ginger and the 50 g green onions.
6. Heat the takoyaki pan until very hot, then brush each mould generously with sesame oil, making sure every cavity is coated.
7. When the pan is almost smoking, pour batter into each mould to half full. Put a piece of octopus in each, then fill the moulds to the top, including the area around each cavity.
8. Scatter the green onion, pickled ginger and 30 g tempura flakes generously over the batter and cook for 1 to 2 minutes.
9. Using a long bamboo skewer, draw lines between the cavities to divide the batter into separate balls.
10. Roll each ball about halfway with the skewer, turning it in a circle with your wrist. Let it cook a few minutes, then roll again, tucking messy parts underneath until it is roughly round.
11. Brush each ball with more sesame oil and keep rolling them one by one. Swap pale balls with golden ones so they cook evenly.
12. Remove the takoyaki once the outside is golden and crisp; the centre may still be slightly runny.
13. Plate the takoyaki, brush with the sauce, drizzle with Japanese mayonnaise and add the toppings of your choice.

Summarized from Sudachi's video. Watch it for the details.

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