Octopus Balls
on Jun 02, 2022
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Octopus Balls (also known as Takoyaki) are small dumplings with a tender chunk of octopus in the center. It has a crispy outer layer and a tender, juicy filling. This well-known Japanese street food has a unique taste and is fun to prepare!
Osaka is known for its tasty street food options including Takoyaki octopus balls and Kushikatsu skewers of deep-fried meat and vegetables.
What are Octopus Balls?
Octopus balls are a Japanese delicacy that began with Aizu-ya, a street vendor in Osaka. Originally the recipe included beef in the center. However, a similar concoction known as Akashi was gaining in popularity, and beef was replaced with octopus to compete with it.
Ingredients You’ll Need
- Cooked octopus: Use pre-cooked octopus from a Japanese grocery store for optimal results.
- Tenkasu: These are pieces of tempura that are sold packaged.
- Vegetable oil
- Shallots
- All-purpose flour
- Soy sauce
- Egg
- Clear broth
- Toppings: Such as Japanese mayo and bonito flakes
In addition, you’ll need a takoyaki pan that has many semi circles. You can order them from Amazon.
How to Make Octopus Balls
- Mix together the beaten egg, dashi stock, and soy sauce. Add flour and combine until the mixture is lump-free.
- Cut the octopus into cubes about 1/2 inch.
- Heat the takoyaki pan over medium-low heat. Grease each mold well with oil.
- Fill each mold with batter, trying not to overfill.
- Place one piece of octopus into each mold along with tenkasu and shallots on top.
- Pour more batter to fill the surface of the pan.
- Draw grid lines with a long bamboo skewer or a thin chopstick to portion each Takoyaki.
- Scrape the edges of the batter and move everything toward the mold. Start with the most cooked pieces, using skewers or chopsticks.
- Tuck excess batter into the mold while also turning the batter 90 degrees.
- Turn into each mold again and turn another 90 degrees so the batter is completely turned over from its original position.
- Cook balls for about 5 minutes. Turn frequently to allow them all to brown evenly.
Tips and Tricks
- For crispier balls, grease the mold with extra oil.
- Do not use metal skewers if the pan or grill has a non-stick finish. For best results, use a cast iron grill or pan and a long ice pick.
- Fill the molds from the outside because they are not as hot as the molds in the center.
Topping Options
- Aonori: dried seaweed powder
- Shredded nori
- Bonito flakes
- Japanese mayonnaise
Is Takoyaki Supposed To Be Mushy?
Takoyaki shouldn’t be mushy. It should be very crispy on the outside, with a moist, tender filling made of octopus, pickled ginger, green onions, and tenkasu.
Japanese Octopus Balls recipe
Ingredients
- 2 oz pre-cooked octopus
- vegetable oil
- 3 tbsp finely chopped shallots
- 2 tbsp tenkasu
- ½ cup all-purpose flour
- 1 tbsp soy sauce
- 1 egg, beaten
- 1 ¾ cups clear broth
Toppings
- Japanese mayonnaise
- Dried seaweed flakes
- Bonito flakes
Instructions
- Add beaten egg, dashi stock, and soy sauce to a measuring cup and combine well.
- Add flour into the cup and combine until the mixture is lump-free.
- Cut the octopus into cubes about 1/2 inch.
- Heat the takoyaki pan over medium-low heat. Grease each mold with oil. Extra oil will provide a crispier result.
- Fill each mold with batter, trying not to overfill.
- Place one piece of octopus into each mold along with tenkasu and shallots on top.
- Pour batter over the mold and fill the surface of the pan.
- Draw grid lines with a long bamboo skewer or a thin chopstick to portion each Takoyaki.
- Scrape the edges of the batter and move everything toward the mold. Start with the most cooked pieces, using skewers or chopsticks.
- Tuck excess batter into the mold while also turning the batter 90 degrees.
- Turn into each mold again and turn another 90 degrees so the batter is completely turned over from its original position.
- Cook balls for about 5 minutes. Turn frequently to allow them all to brown evenly.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
