takoyaki

A simple recipe on how to make Takoyaki Sauce from scratch that is as close as the Otafuku's Takoyaki sauce. So delicious when drizzle over Takoyaki, the crunchy Japanese octopus balls!

Takoyaki Sauce

Worcestershire sauce ((Usutah So-su))

tsp Mentsuyu/Tsuyu (noodle soup base) ((See Notes for homemade recipe))

sugar

ketchup

Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.

How to make the ultimate Japanese street snack in your own home.

Takoyaki Recipe

eggs (lightly beaten)

water

instant dashi

soy sauce

tsp salt

all purpose flour (about 300 grams)

lb boiled octopus (0.5" cubed)

onions

tempura bits (or rice krispies)

beni shoga/pickled ginger (if desired)

cheese (if desired)

mayo (preferably Japanese/Kewpie Brand)

takoyaki sauce

bonito flakes

aonori (or seaweed strips)

Beat the eggs and add the water and stock granules. Add the egg-water-dashi mixture to the flour and salt and mix well. Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil.

When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.

Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded cheese (if using).

After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a skewer or two to turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.

The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes. Overall I’d say it takes about 10-15 minutes per batch, from start to finish, depending on how crispy or soft you like your takoyaki.

To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce. Genrously sprinkle on the bonito flakes and aonori. Enjoy, but be careful, the insides are hot!

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

dashi powder

flour

g cornflour (or cornstarch)

tbsp milk

octopus

spring onion / green onion (chopped)

pickled ginger (chopped)

tenkasu (crispy tempura crumbs)

Takoyaki Sauce (or okonomiyaki sauce)

Mayonnaise (we recommend kewpie mayo

seaweed flakes / aonori (dried green seaweed powder)

Katsuoboshi (dried bonito flakes)

Salt

Parmesan

Curry powder

Cheese

Slice the octopus (or other protein, if substituting) into bite-size pieces then pop aside.

Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.

Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.

Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a chopstick to cut out a square shape around each takoyaki well.

Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.

Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.

Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.

Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).

Hyuga Style: Top with mayo, aonori and a sprinkling of salt.

Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.

Wandercooks style: Sprinkle with your very own homemade matcha green tea salt.

Cheesy Goodness: Sprinkle on top and broil for a couple of minutes until melty and delicious.

For The Toppings:

https://www.youtube.com/watch?v=fF0WroNdShw

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

FULL RECIPE - http://bit.ly/2gATUb5

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How to Make Quick and Easy Japanese Takoyaki

There’s a bite of chewy octopus in the center engulfed by light and airy batter. It’s smothered in sauce, topped with wiggling katsuobushi (bonito flakes), and sprinkled with aonori (seaweed flakes). 

Takoyaki

g Octopus

tbsp Beni Shoga (pickled ginger)

Scallions, finely chopped

tbsp Tenkasu

AP Flour

½ cup Dashi Broth

Eggs

tsp Baking Powder

tsp Soy Sauce

Okonomiyaki sauce or Bulldog Sauce

Japanese Mayonnaise

Katsuobushi or Bonito Flakes

Aonori

In a large bowl, mix the flour and baking powder together.

In another bowl, mix the wet ingredients and the salt together.

Add the dry ingredients to the wet ingredients. Whisk until there are no dry spots. Do not overmix as we do not want to work the gluten— we want a light airy dough!

Transfer the batter to an easily pourable container.

Heat the takoyaki pan on medium heat. Once the pan has come up to temperature, drizzle in 1tbsp of oil. Drop the heat to low.

Fill the spheres with the batter. It’s good to overfill the pan and have excess dough on top. If we only fill up to the crevice, it’ll only be enough dough for half the sphere. The biggest mistake people make is underfilling it which makes sad deflated balls.

Add the octopus, beni shoga, scallions, and tenkasu.

Using a metal chopstick or skewers, flip the takoyaki ball by 90 degrees. Repeat for rest.

Keep flipping 90 degrees until the takoyaki balls are golden brown. This should take between 10-15 minutes depending on what pan you’re using!

Transfer onto a plate and top with sauce, mayonnaise, katsuobushi, and aonori! Enjoy!!

Did you know that you can easily enjoy takoyaki in the comfort of your own home? This Japanese street food is fun to make and can be enjoyed along with your friends and family. If you want to know how I made this iconic Osaka street food vegan, continue on reading. You'll see how easy it is, and how accessible the ingredients are.
All of these, if not most, ingredients can be found at any Asian grocery store! 

Vegan Takoyaki (Japanese "Octopus" Balls)

(2-inch) pieces – kombu https://amzn.to/39Y4vFg

– dried shiitake mushrooms https://amzn.to/3p9yDDX

– mushroom seasoning, optional https://amzn.to/2NvivyT

– water

– all purpose flour

dashi

– rice vinegar vinegar

– baking powder

– soy sauce

green onion

Beni shōga (red pickled ginger)

Rehydrated shiitake from the dashi

Vegan mayonnaise, see notes

Vegetarian Bull-Dog Sauce https://amzn.to/3qK9UGR

saucepan

Fine mesh sieve

Takoyaki pan https://amzn.to/2Y7GFBm

Mixing bowl

Chopping board

Knife

Whisk

Wooden skewers

In a small saucepan, combine the dried kombu, dried shiitake mushrooms, and water.

Place over medium-low heat, allow it to come to a slight boil (not a complete boil, and not a simmer), and cook for 10 minutes.

Using a fine-mesh sieve, drain the dashi into a bowl. Remove the kombu, and save it for another recipe. Use the rehydrated shiitake mushrooms, to fill your takoyaki!

Making the dashi:

Cut up the rehydrated shiitake into small chunks, finely chop up the green onions and red pickled ginger. Set aside until ready to use.

In a mixing bowl, add the all-purpose flour, baking powder, 1 1/4 cup of vegan dashi, rice vinegar, , and soy sauce. Mix until well combined. You are looking for a thin batter.

Pre-heat the takoyaki pan over medium-low heat. Generously brush the entire pan, the cavities and the flat areas with oil.

When the pan is hot, pour the batter to fill up all the cavities. It&#8217;s totally fine if it overflows!

Start by adding in about 2-3 pieces of shiitake mushrooms into each cavity of batter, then sprinkle in the green onions, and then the red pickled ginger. It&#8217;s totally fine if they&#8217;re sprinkled all over the pan, it&#8217;ll all get cooked and combined together.

Cook the bottoms for about 3-4 minutes. Use a wooden skewer to break the connected batter between each well.

Use the wooden skewers to flip it over and stuff the edges into itself as you&#8217;re turning. Let it cook for about another 1-2 minutes. Continue to do this until you have a nice round shape and the outside is nice and crispy and golden.

Transfer the takoyaki balls on to a plate, pour the Bull-Dog sauce, mayonnaise, and top it off with some aonori or furikake. Serve immediately, but be careful they will be hot inside!

Making the takoyaki

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Top Tags

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