Cooking Lucid
Takoyaki
Golden octopus-filled batter balls with a crispy exterior and molten center. A festival favorite from Osaka, finished with takoyaki sauce, mayo, and dancing bonito flakes.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the batter
- 2 cups all-purpose flour
- 2 large eggs
- 2½ cups dashi (cold)
- 1 tbsp soy sauce
- 1 tsp baking powder
- ½ tsp salt
- ½ lb cooked octopus (tako, diced into ½-inch pieces)
Step 2 — Fillings and toppings
- ½ cup tenkasu (tempura bits)
- ¼ cup beni shoga (pickled red ginger, minced)
- 2 green onions (finely sliced)
- Takoyaki sauce
- Japanese mayonnaise
- Bonito flakes
- Aonori
Instructions
- 1
Prepare the batter
Whisk flour, eggs, cold dashi, soy sauce, baking powder, and salt until smooth. Let rest 10 minutes. The batter should be thin and pourable.
- 2
Cook in a takoyaki pan
Heat a takoyaki pan over medium-high and brush each well generously with oil. Fill each cavity ¾ full with batter. Add a piece of octopus, tenkasu, ginger, and green onion to each. As the batter sets, use skewers to turn each ball 90 degrees, tucking in excess batter. Continue rotating until evenly golden and round, about 3–4 minutes total.
- 3
Top and serve
Arrange takoyaki on a plate. Drizzle with takoyaki sauce and mayo, sprinkle with bonito flakes and aonori. Serve immediately while hot and molten inside.
Nutrition per serving: 320 cal · 18g protein · 38g carbs · 10g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
