Takoyaki Balls

These Japanese octopus dumplings are crispy on the outside and gooey on the inside! A delight to eat!


January/February 2010 | By
Takoyaki Balls
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at a glance Main Ingredient

Fish and Seafood

Type

Appetizers

Preparation Time

00:00:00


Date Published

January/February 2010

Crispy on the outside, gooey on the inside, these Japanese octopus dumplings are a delight to make and eat. Best eaten while piping hot!

Makes about 2 dozen balls

 

For the batter
1 cup soft cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2 cups cold water
1 egg
1/2 cup bonito dashi powder
1 teaspoon shoyu soy sauce
vegetable oil for cooking

For the filling
boiled octopus, cut into bite-size pieces
green onions, chopped
pickled red ginger, chopped
cabbage, chopped

For the topping
dried bonito flakes
green seaweed powder
takoyaki or Worcestershire sauce
Japanese mayonnaise

 

1  In a bowl, combine cake flour, baking powder, salt, pepper, and oil. Mix well and set aside.

2
 In another bowl, whisk to combine water, egg, dashi powder, and shoyu. 

3
 Add egg mixture to the flour mixture; mix until smooth.

4
 Grease and brush a preheated, very hot takoyaki pan with vegetable oil. Pour batter into each cup until full.

5
 Place a few pieces of each filling ingredient into each cup.

6
 Allow the bottom to set and cook until golden brown, about 2 minutes; turn the balls using takoyaki picks to cook the other side. (For a crispier crust, brush more oil and heat longer.)

7
 Transfer to a plate. Sprinkle with bonito flakes and seaweed powder, and drizzle with takoyaki sauce and Japanese mayonnaise before serving.

Shopping tip:  Bonito dashi powder and other Japanese ingredients are available in Japanese specialty stores like Konbini at Connecticut Street Greenhills, San Juan City.


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