Easy Takoyaki Recipe

If there’s one globally popular Japanese food, arguably, it can either be sushi or takoyaki. But even with the race in popularity, each are different due to taste and texture.

What makes takoyaki a well-liked food not just in its originating country, but around the world, is its overall safe taste undoubtedly liked by people from different cultures.

But having a taste of authentic takoyaki doesn’t mean hopping on a plane and landing on the streets of Osaka. With this simple recipe, you’ll learn how to make takoyaki in an easy way. So grab that apron and let’s make some delicious takoyaki balls!

To ensure a delicious taste while keeping things swift and convenient, we’ll use takoyaki sauce and Japanese mayonnaise from O-Superstore for saucy, ready-to-use toppings.

Ingredients

Batter:

• 60g flour
• 2 eggs
• 2g dashi stock
• Soy sauce, to taste

Filling:

• Boiled octopus, cut into 1-1.3cm
• Deep-fried tempura bits
• Finley chopped green onions
• Finely diced pickled ginger
• Oil (to grease the pan)

Toppings:

• Top Chef Takoyaki sauce
• Top Chef Japanese Mayonnaise
• Dried seaweed flakes
• Bonito flakes

Preparation

Directions

• Mix the batter ingredients.
• Place the Takoyaki griller on medium heat and add oil on each mould.
• Fill each hole with the batter.
• Submerge the fillings in the batter, then cover with another layer of batter.
• Using a long chopstick, draw grid lines between the moulds to partition any overflowing batter.
• Using one or two long chopsticks, turn each ball to the side while tucking in the excess batter.
• Turn the takoyaki over and cook for 5 minutes, turning them over from time to time to cook evenly.
• Transfer the balls to a serving plate, smother with takoyaki sauce and mayonnaise, and sprinkle with dried seaweed flakes and bonito flakes.