Golden, piping-hot balls, crispy outside and melting inside, filled with tender octopus just like at the stalls in Osaka. Sweet and salty sauce, Japanese mayonnaise, aonori, and katsuobushi dancing in the heat complete the classic.
Ingredients
- 150 g T45 all-purpose flour
- 600 ml ready-to-use dashi broth
- 2 pieces egg
- 1 tbsp Japanese soy sauce
- 1 tsp baking powder
- 1 pinch fine salt
- 200 g cooked octopus
- 2 pieces scallion
- 40 g beni shoga pickled red ginger
- 40 g tenkasu tempura scraps
- 4 tbsp sunflower oil
- 120 ml takoyaki sauce
- 80 g Japanese mayonnaise
- 2 tsp aonori
- 10 g katsuobushi dried bonito flakes
Method
- Whisk the eggs with the cold dashi, soy sauce, and salt until you get a smooth, slightly frothy liquid.
- Rain in the flour and baking powder, then whisk just enough to get a very fluid batter; let rest until the small bubbles subside.
- Cut the octopus into even pieces, thinly slice the scallion, and chop the beni shoga so every bite has crunch, heat, and a taste of the sea.
- Heat the takoyaki pan and generously oil each cavity; the surface is ready when a drop of batter sizzles instantly.
- Pour the batter to generously fill the cavities, then distribute the octopus, scallion, beni shoga, and tenkasu while the edges start to set.
- When the underside becomes golden and the batter holds its shape on the sides, loosen each ball with skewers and rotate it gradually to enclose the filling.
- Keep turning the balls until they are round, golden all over, and slightly bouncy under the skewer, with a center that is still soft.
- Place the piping-hot takoyaki on a ceramic plate, drizzle with takoyaki sauce and Japanese mayonnaise, then finish with aonori and katsuobushi right before serving.
Nutrition
Per serving
- Energy
- 606.1 kcal
- Protein
- 27.26 g
- Carbohydrate
- 47.62 g
- Fat
- 33.79 g
- Fibre
- 3.31 g
- Calcium
- 216.72 mg
- Iron
- 8.01 mg
- Magnesium
- 76.97 mg
