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a plate of takoyaki balls in a wide horizontal shot, drizzled with dark sauce and topped with dancing bonito flakes and green onion, arranged on a wooden tray, steam rising, warm street-food light, shallow depth of field, landscape orientation

Takoyaki

Battered spheres that have a crispy exterior and custardy interior, are filled with octopus and finished with a drizzle of sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups flour
  • 2 eggs
  • 2 cups dashi broth
  • 1/2 cup cooked octopus diced
  • 2 tbsp green onion sliced
  • 3 tbsp takoyaki sauce
  • 2 tbsp bonito flakes

Method
 

  1. Whisk the flour, eggs, and dashi into a thin batter.
  2. Heat and oil a takoyaki pan, then fill each well with batter.
  3. Drop a piece of octopus and some green onion into each well.
  4. As the edges set, turn each ball with a skewer to round them out and crisp the outside.
  5. Drizzle with takoyaki sauce and top with bonito flakes.

Notes

A takoyaki pan makes the round shape; turn them often for an even crust.