Takoyaki たこ焼き Octopus Balls Recipes

TAKOYAKI - たこ焼き (OCTOPUS BALLS)

Steps:

• Make the batter by whisking the flour, cake flour, eggs, dashi, and soy sauce.
• Brush the takoyaki maker with a generous amount of sesame oil. Make sure each mold and the outside as well since the batter will spill over.
• Turn on the takoyaki maker and when it's hot, pour the batter into each mold until it's about 3/4 full.
• Add 2-3 pieces of octopus to each mold and a few chopped scallions. Finish filling the mold with a little more batter (don't worry if it overspills as the batter will continue cooking and the balls don't need to perfect).
• Let the batter cook for about 3 minutes, until the underside is golden brown and the batter almost fully cooked.
• Carefully flip each takoyaki ball using a skewer and cook for an additional 1-2 minutes, until the bottom is golden brown. The takoyaki balls are ready when they are golden brown all around and the inside is pillowy.
• Gently transfer them to a plate using a skewer or chopsticks.
• Top with a good squirt of okonomiyaki sauce and mayonnaise, and sprinkle aonori and bonito flakes on top. Serve immediately.

TAKOYAKI OCTOPUS BALLS RECIPE

Steps:

• Pour 100 ml of water and add the dashi powder. Stir until completely dissolved. Set aside.
• Weigh your Takoyaki flour (or AP flour), add the baking soda. Then, sift the dry ingredients using a fine mesh strainer.
• After sifting, pour dry ingredients into the wet ingredients. Add the eggs and whisk the mixture to incorporate well until no lumps. Set aside.
• Transfer the Takoyaki batter into a squeeze bottle (if available) or in a small measuring cup to avoid accidental spillages or reduce drippings.
• Dice the octopus, cut the scallions and other toppings you want to add. Set aside.
• Pre-heat the Takoyaki pan and brush some oil or dip a paper towel slightly in the oil and rub it on the pan.
• Whisk the batter up one more time, and then pour it into the pan cavities and fill it up for about 90% as the batter will expand while cooking.
• Let the batter cook for one minute and you may drop in your fillings like some diced octopus, scallions, and tempura bits. Doing this will ensure the fillings won't sink in the bottom.
• Cook until the edges are a bit on the solid side about 2 to 3 minutes. Using a toothpick or a pick, check if the first Takoyaki can be easily turned or be released. If yes, turn the octopus ball at 45° way around.
• Once you flipped the ball, there would be an opening in the Takoyaki cavity then, you can pour extra batter to fill that space.
• Now, you can pour more batter into the entire pan and continue to cook. Use the pick to keep turning the Takoyaki around the edges and fold any excess batter into the balls.
• Pay attention to your octopus balls, continue to flip the Takoyaki until it formed into a nice ball, and turn into a golden brown. Let the batter cook all the way without burning.
• Serve them on a plate and drizzle with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori (or seaweed flakes) and bonito flakes to serve.

TAKOYAKI RECIPE (OCTOPUS BALLS)

Steps:

• Dice the octopus into 1-1.3cm / ½" cubes.