Japanese Takoyaki with Pickled Ginger and Bonito Flakes
Savory Japanese Street Food Balls
A popular Japanese street food, Takoyaki are savory puff batter balls filled with octopus, and topped with pickled ginger and seasonings.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Takoyaki Batter
For the Fillings
For the Toppings
Preparation
Preparing the Batter
Combine Dry Ingredients
In a mixing bowl, combine flour and dashi stock slowly while whisking to prevent lumps.
Add Wet Ingredients
Add in the beaten eggs, soy sauce, and salt. Mix until smooth.
Rest the Batter
Let the batter rest for 15 minutes to thicken slightly.
Preparing the Fillings
Dice Octopus
Dice the cooked octopus into small, uniform pieces.
Chop Ginger and Onions
Chop the pickled ginger and green onions, setting each aside.
Prepare the Pan
Prepare the takoyaki pan by oiling each compartment lightly.
Cooking Process
Cooking Takoyaki
Heat the takoyaki pan on medium heat and pour the batter into the compartments filling them halfway. Add octopus, ginger, and green onions, then top up with more batter.
Turning the Takoyaki
Use a skewer or chopsticks to turn the balls carefully, cooking until golden brown and crisp.
Serving Preparation
Once cooked, remove from heat and arrange on a serving platter.
Plating & Serving
Japanese Takoyaki with Pickled Ginger and Bonito Flakes
Japanese Takoyaki with Pickled Ginger and Bonito Flakes
Plating & Serving
Arrange the takoyaki on a serving dish, drizzle generously with takoyaki sauce and mayonnaise, then sprinkle with aonori and bonito flakes.