Muldes generous oils
Oil not only prevents adhesion, but also allows the uniformly browned, movable outer skin of the balls.
Japanese Recipe
Takoyaki
A thin Dashi dough fills the hollows of the Takoyaki pan completely. By gradually turning, standing dough and inlays are formed into a round ball.
Total time
55 min
Calories
480 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Osakas dough balls with octopus from the special pan
Takoyaki are among the most famous street food dishes from Osaka. Despite the name, they remain much softer inside than a pancake. For the ball shape it takes a takoyaki pan with round hollows and some practice while turning. The octopus is already cooked; so only the dough has to set and develop a golden brown shell.
Lunch
Dinner
Japanese Recipes
Seafood
Recipe
Takoyaki
Takoyaki are outside browned, inside creamy-soft dough balls from Osaka with cooked octopus, spring onions, Beni Shoga and crispy Tenkasu.
Ingredients
4 servings
Method
-
1
Mix thin dough
Mix the flour and baking powder. Mix the eggs, cold Dashi and soy sauce, add the flour briefly and let the liquid dough rest for 10 minutes.
-
2
Preheat the pan vigorously
Preheat the Takoyaki pan at medium to high heat. Brush out any pit and the areas in between generously with oil.
-
3
Fill wells completely
Pour the dough to the edge into all the pits. Add a piece of octopus each and sprinkle Tenkasu, Beni Shoga and spring onions over the entire area.
-
4
Separate dough into fields
After about 2 minutes divide the set dough between the hollows with two skewers into individual squares. First turn each portion by about 90 degrees.
-
5
Gradual shape of balls
Push the overhanging dough and loose inlays into the hollows. Turn the balls a bit further until a closed round shape is formed.
-
6
Cook all around golden brown
Turn Takoyaki for another 5 to 7 minutes and add little oil if needed. They are finished when the outside is browned and stable, but the inside is still soft.
-
7
Classical garnish
Cover takoyaki immediately with sauce and mayonnaise. Sprinkle with aonori and katsuobushi and allow to cool briefly before the first bite.
Kitchen know-how
Tips for Takoyaki
Turn only quarter in the morning
At first turning the dough is still soft. Several small movements absorb excess dough and result in more round takoyaki.
Variations
How to adapt this recipe
Replace octopus with small pieces of fully cooked shrimp. The texture becomes softer, the technique in the pan remains the same.
Leave out Katsuobushi and use more aonori and finely cut spring onions for a strong finish.
Nutrition per serving
480kcal
58.0 gCarbohydrates
24.0 gProtein
18.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Takoyaki
For the typical ball shape yes. A cake-pop pan can work, but must be directly heatable and usually allows less control when turning.
Takoyaki remains deliberately creamy inside. Nevertheless, the dough must be completely heated; the octopus used is already cooked and is only heated.
Tenkasu are small crispy remnants of fried tempurate. They give the interior aroma and some structure and are available in the Asia shop.
Pan and oil were usually not hot enough or the troughs were too sparingly oiled. Only turn when a stable skin has formed at the edge.
Freshly they taste best. Heat leftovers in the oven at 200 °C for about 8 minutes; in the microwave the shell becomes soft.
Keep cooking