how to make Japanese street food Takoyaki at home
Prep Time10 mins
Cook Time10 mins
- 100 g flour
- 1 egg
- 300 ml dashi stock
- 50 g cooked octopus
- 1/4 cup of finely chopped scallions
- 1/4 cup Tenkasu
- 2 tbsp red pickled ginger
- takoyaki sauce
- Japanese mayonnaise
- seaweed flake to top
- bonito flake to top
Combine water, egg and dashi stock together in a bowl and mix well until frothy.
Sift the plain flour into a large bowl and add half of the water mixture over the flour.
Whisk them together well until all the dry flour is completely mixed in.
Add the remaining water and blend well.
Heat the takoyaki pan and oil the holes.
Pour the batter into the pan holes so they are approximately half-full then add the octopus, green onion, tempura crisps and pickled ginger then add more of the batter until it's just overflowing.
Cook for approximately 1 & 1/2 minutes, then trim off the excess batter and flip them over.
Keep flipping them around until the takoyaki are a golden-brown color.
Serve them on a plate and coat with the Takoyaki sauce and Japanese mayonaise then sprinkle with aonori and bonito flakes.
Nutritional value is per one octopus ball.
If you don't have Takoyaki sauce, you can use my Yakisoba sauce recipe and add 1 tbsp of honey.
If you are unable to find bonito flakes and seaweed flakes, you can eat without.
I used special flour made for making Takoyaki. It is a little bit like pre mixed flour which contains dashi stock powder. That's why in the photos and the recipe video, I used water instead of dashi stock. It is usually difficult to find these kind of special flour. If you used plain flour, use dashi stock to mix.
Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Cholesterol: 9mg | Sodium: 9mg | Potassium: 20mg | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.4mg