Takoyaki Osaka Master Recipe
The soul of Osaka street food — crispy-shelled, molten-inside octopus balls made from a deeply savory dashi batter and finished with every topping at once.
Ingredients
| 1 cup (120g) | all-purpose flour | |
| 2 | large eggs | |
| 2 cups (480ml) | dashi stock | |
| 1 tablespoon | 15 ml | soy sauce |
| 1/2 teaspoon | 2.5 ml | salt |
| 5.3 oz (150g) | boiled octopus, cut into small chunks | |
| 1/4 cup | 60 ml | benishoga (red pickled ginger), finely chopped |
| 1/4 cup | 60 ml | tenkasu (tempura bits) |
| 2 | green onions, finely sliced | |
| — | vegetable oil, for the takoyaki pan | |
| — | okonomiyaki or takoyaki sauce | |
| — | Japanese mayonnaise | |
| — | bonito flakes | |
| — | aonori, for topping |
Instructions
- Mix flour, eggs, dashi, soy sauce, and salt into a smooth thin batter. Rest for 30 minutes.
- Heat a takoyaki pan over medium-high heat. Brush each hole generously with oil.
- Pour batter to fill each hole. Add a piece of octopus, a pinch of benishoga, tenkasu, and green onion to each. Fill holes with more batter — they will overflow slightly.
- After 2-3 minutes, use a skewer to rotate each ball 90 degrees when the bottom sets. Rotate again to form a complete ball. Total cooking: 8-10 minutes. Balls are done when they rotate freely.
- Top with sauce, mayo, bonito flakes, and aonori.