Japanese Octopus Balls in 20 Minutes
Master Japanese Octopus Balls with this authentic Takoyaki recipe. Includes a step-by-step timing guide for a perfect crust. Ready in 20 minutes.
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Cooking tools:
- Takoyaki pan
- Cast iron takoyaki pan
- Stainless steel skewers
- Bamboo chopsticks
- Picks
- Squeeze bottle
- Mixing bowl
- Whisk
- Sifter
- Measuring cup
- Measuring spoon
- Stove
- Pastry brush
- Plate
- Fine-mesh sieve
- Spoon
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 1 cup (120g) All-purpose flour
- 2 cups (480ml) Dashi stock
- 2 large (100g) Eggs
- 1 tsp (5ml) Soy sauce
- 1/4 tsp (1.5g) Salt
- 6 oz (170g) Boiled octopus, cut into 1/4-inch cubes
- 1/4 cup (15g) Tenkasu
- 2 stalks (10g) Green onion, finely chopped
- 1 tbsp (10g) Beni shoga
- 1/4 cup (60ml) Takoyaki sauce
- 3 tbsp (45g) Japanese Kewpie mayo
- 1 tbsp (2g) Bonito flakes
- 1 tsp (1g) Aonori
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