About this recipe

✨

Recipe highlight

Why you’ll love it

Sizzle, flip, and devour—Osaka’s most fun bite in one pan! 🔥

Ingredients

• Batter
• 🌾 All-purpose flour: 150 g (1¼ cups / 5.3 oz) gluten
• 🍶 Dashi: 450 ml (1¾ cups / 15 fl oz)
• 🥚 Egg: 1 large, ~50 g (1.8 oz) egg
• 🧪 Baking powder: 2 g (½ tsp / 0.07 oz)
• 🍶 Soy sauce: 10 ml (2 tsp / 0.34 fl oz) glutensoy
• 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz)
• Filling
• 🐙 Cooked octopus, 1 cm dice: 150 g (5.3 oz) (or small shrimp) seafood
• 🥢 Tenkasu (tempura crumbs): 30 g (½ cup / 1.1 oz)
• 🌺 Beni shoga (red pickled ginger), chopped: 20 g (2 tbsp / 0.7 oz)
• 🧅 Scallions, thinly sliced: 30 g (¼ cup / 1.1 oz)
• For the pan
• 🛢️ Neutral oil: 30 ml (2 tbsp / 1 fl oz) + extra for greasing molds
• Toppings
• 🍯 Takoyaki sauce: 60 ml (¼ cup / 2 fl oz)
• 🥚 Japanese mayo: 60 ml (¼ cup / 2 fl oz)
• 🌿 Aonori: 2 g (1 tsp / 0.07 oz)
• 🐟 Katsuobushi: 4 g (2 tbsp / 0.14 oz)

Preparation

• 1 Heat & grease the pan Brush molds generously with oil and heat to 200–210°C (392–410°F) over medium-high heat.
• 2 Make the batter Whisk dashi and egg, then whisk in flour, baking powder, soy sauce, and salt just until smooth. Batter should be thin (pancake-like).
• 3 Fill the molds Pour batter to the brim (let it overflow slightly). Add octopus, tenkasu, ginger, and scallions to each mold.
• 4 First cook Fry 3–4 min until edges set and bottoms are golden.
• 5 Form the balls Use a pick/skewer to turn each piece 90°, tucking in overflow; keep rotating to form spheres.
• 6 Finish cooking Continue 2–3 min more to deep golden—exterior crisp, center creamy.
• 7 Top & serve Drizzle with takoyaki sauce and mayo; sprinkle aonori and katsuobushi. Serve hot.

Timing details

Nutrition

Estimated values per serving.

Tips & variations

More from this category

Share & Print