Piping Hot Osaka Takoyaki
Perfectly spherical golden balls with a crispy shell giving way to a molten, creamy center hiding tender pieces of octopus. Drizzled with tangy takoyaki sauce, Kewpie mayo, and a blizzard of dancing bonito flakes, these legendary Osaka street snacks are dangerously addictive and worth every burned tongue.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups dashi stock (cooled)
- 1 tablespoon soy sauce
+ 11 more ingredients
Instructions
Whisk together the flour, eggs, dashi stock, soy sauce, and salt until the batter is completely smooth and thin, similar to crepe batter. Let it rest for 15 minutes.
Heat a takoyaki pan over medium heat and brush each well generously with vegetable oil.
Pour the batter into each well until it reaches the very top, almost overflowing. Drop a piece of octopus, a pinch of tenkasu, a bit of pickled ginger, and green onions into each well.
Cook for 2 to 3 minutes until the edges start to set and the bottom turns golden. Using a takoyaki pick or thin skewer, rotate each ball 90 degrees, tucking any overflow batter into the well.
Continue turning the balls every minute or so, building up the spherical shape. Cook for a total of 6 to 8 minutes until they are uniformly golden, crispy on the outside, and rotate freely in their wells.
Transfer the takoyaki to a serving plate. Drizzle generously with takoyaki sauce and Kewpie mayo in zigzag patterns. Top with a flurry of bonito flakes and a sprinkle of aonori. Serve immediately while piping hot.
Nutrition Estimate
Per serving • Estimated by Blinner AI