Takoyaki are a popular snack in Japan and are basically small balls made out of flour and egg with a piece of octopus in the middle together with spring onion and pickled ginger. Those are the typical ingredients for takoyaki but there are many different variations and you can really put whatever you fancy in the balls. Bacon and cheese are a good filling or you can make a vegetarian version too with cabbage, mushrooms, etc.
To make the takoyaki you need a takoyaki maker which is a griddle that has half spherical molds like in the photo below.
If it’s difficult to find octopus you can substitute it with squid. I also added sweet corn to the takoyaki I made as I had some left over so thought it would be nice in the takoyaki and a good way to use it up.
Ingredients (makes around 20 pieces):
- 80g blanched octopus (chopped into pieces of around 1.5cm length)
- 1 spring onion (finely chopped)
- 1 tbsp beni shoga / Japanese red pickled ginger (minced)
- 100g takoyaki flour or okonomiyaki flour
- 340ml water
- 1 egg
- vegetable oil
- takoyaki or okonomiyaki sauce
- Japanese kewpie mayonnaise
- aonori / green seaweed flakes
- bonito flakes
- Beat the egg in a large bowl and then add the water.
- Add the takoyaki flour and mix until you get a smooth batter.
- Use a brush to dab vegetable oil into each cup in the takoyaki maker.
- Heat up the takoyaki maker and when it is hot use a spoon to put around 1 tablespoon of the batter into each cup so that the cup is nearly full.
- Add a piece of octopus, some spring onion and beni shoga to each cup.
- After a few minutes use a toothpick to give each piece a 90 degree turn. Leave for a minute and then turn the balls 90 degrees again, stuffing the edges in as you turn.
- Leave them to cook for a minute and then rotate the pieces again. Repeat this action so that the pieces will become round.
- When the takoyaki balls are a light brown colour, remove them from the maker and top them with takoyaki sauce, mayonnaise, aonori and bonito flakes. Enjoy!