Takoyaki Octopus Balls

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Crispy on the outside and tender on the inside, these iconic Osaka street-food spheres are made from a savory dashi batter studded with tender octopus, green onions, and pickled ginger. Finished with sweet-savory sauce, Japanese mayo, and dancing bonito flakes, they are a true taste of Japanese festival culture.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 42 gCarbs
• 1.5 gFiber
• 4 gSugar
• 22 gProtein
• 860 mgSodium
• 340 mgPotassium
• 75 mgCalcium
• 3.2 mgIron
• 5 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 cups dashi stock (cold)
• 1/2 tsp soy sauce
• 1/4 tsp fine salt

For the filling

• 8 oz boiled octopus, tentacles cut into 1/2-inch pieces
• 1/2 cup tenkasu (tempura scraps)
• 4 green onions, finely sliced
• 2 tbsp beni shoga (red pickled ginger), chopped
• Neutral oil, for greasing the pan

For the topping

• 1/3 cup takoyaki sauce (or okonomiyaki sauce)
• 3 tbsp Japanese mayonnaise (Kewpie)
• 1 tbsp aonori (dried green seaweed powder)
• 1/2 cup katsuobushi (bonito flakes)

Directions

1. In a large bowl, whisk together the flour, eggs, dashi, soy sauce, and salt until just smooth; small lumps are fine. The batter should be thinner than pancake batter, similar to heavy cream.
2. Heat a takoyaki pan (or aebleskiver pan) over medium-high heat and brush each well generously with neutral oil until shimmering.
3. Pour batter to fill each well about three-quarters full, then quickly drop in a piece of octopus, a pinch of tenkasu, a few green onion slices, and a bit of pickled ginger into each well.
4. Let the batter cook undisturbed for 2 to 3 minutes until the edges set and bubbles form on the surface, then use a takoyaki pick or small chopstick to rotate each ball a quarter turn so the uncooked batter flows to the bottom of the well.
5. Continue rotating every 1 to 2 minutes for about 6 to 8 minutes total, gently forming each into a tight round ball; adjust heat as needed so the outside crisps and browns without burning.
6. Transfer finished balls to a plate and repeat with the remaining batter and filling, oiling the pan between batches; keep cooked balls warm under a loose foil tent.
7. Pile the hot takoyaki onto serving plates or a bamboo tray, drizzle generously with takoyaki sauce in a zig-zag, then a zig-zag of Japanese mayonnaise over the top.
8. Sprinkle liberally with aonori, finish with a generous pinch of bonito flakes, and serve immediately while still piping hot so the bonito visibly shimmers in the rising steam.

Cook’s Notes

• A traditional cast-iron takoyaki pan gives the best results; an aebleskiver pan is the closest substitute, though the balls will be slightly less round.
• Keep your dashi ice-cold so the batter stays light and produces a tender, custardy interior rather than a dense one.
• Oil the pan well between batches; the crispy outer crust depends on enough fat to fry the surface.
• Don't overfill each well – the batter expands significantly as it cooks and needs room to wrap around the filling.
• Serve immediately for the signature contrast of crisp shell and molten, gooey center; takoyaki lose their magic texture as they cool.

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