Takoyaki is a signature street food of Osaka, Japan and has become so popular that they can be found all over the streets of Korea, China and Thailand. In fact, there’s even a takoyaki museum in Osaka that’s become a popular destination to get your fix as well as buy octopus themed merchandise. These delicious spheres are made with pieces of octopus that are cooked with a seasoned batter in a special takoyaki pan that makes the outsides crisp while the center remain soft and squishy. It’s best eaten while they’re molten hot and the bonito flakes on top are still dancing. The other ingredients like the pickled ginger and seaweed powder give takoyaki very complex flavors that meld together into a well balanced bite.
Takoyaki pan and other tools
We love using our electric takoyaki pan since it gives us the freedom to cook takoyaki at the dinner table and it keeps the proper temperature so that they cook up perfectly. The cotton brush I use quickly oils the griddle and is the type that are traditionally used by street vendors. We tried using a silicone brush, but it doesn’t give us as much control over how much oil we place in each well compared to the cotton brush. Since we are using an electric non-stick griddle, it is important to protect the surface. Therefore, we really like using non-stick plastic takoyaki picks to flip our takoyaki. They are easy to clean and feel very comforatable to hold.
The products below are the ones we used in the video. The whole set cost us about $45 on Amazon.
Click on the images below to find out more details.
All of these ingredients can be found at most large Asian market or online at Tokyocentral.com. The equipment can be found using the Amazon links provided.
- 4 ounces octopus tentacles
- 1 1/2 cups flour
- 3 eggs
- 1 1/4 cups water
- 1 teaspoon dashi powder
- 1/4 cup scallions chopped
- 2 tablespoons beni shoga (japanese pickled ginger) chopped
- 2 tablespoons sakura ebi (dried pink shrimp)
- 1/4 cup tenkasu (tempura crumbs)
- Japanese mayonnaise
- takoyaki sauce
- aonori (powdered seaweed)
- bonito flakes
Cook octopus tentacles over medium high heat in salted water until tender (approximately 30 minutes depending on size).
Cut octopus into 1/2 pieces.
Beat eggs with water and dashi powder
Add flour and mix until well incorporated being careful not to overmix.
Generously oil takoyaki pan and fill halfway with batter.
Add octopus, beni shoga (japanese pickles), scallions, sakura ebi (shrimp) and tenkasu (tempura).
Top with batter until it overflows a bit.
Use the pick to separate the batter and then give each piece a quarter turn until the batter just sets.
Push the extra batter into the wells and give takoyaki another turn to form a ball.
Keep turning as needed and cook until the surface is golden brown.
Top with takoyaki sauce, Japanese mayonnaise, aonori and bonito flakes and serve immediately