Takoyaki – Curiosities and Recipes of the Octopus Ball

Have you ever eaten Takoyaki? Those famous octopus balls with Japanese mayonnaise? In this article, we will talk a little about this traditional dish from Osaka and also share some curiosities and a recipe.

What is Takoyaki?

Takoyaki [たこ焼き] literally means fried or grilled octopus, but it refers to a popular round Japanese ball that resembles a seasoned pancake made with a very soft, almost liquid batter, and fried on a special griddle.

It is quite common to find stalls selling these balls at festivals, cultural fairs, and also in specialized Takoyaki places.

Takoyaki began to gain popularity in Osaka, where the owner, Tomekichi Endo, became famous for the invention in 1935. It originated in Kansai and spread to Kanto and various other areas of Tokyo and Japan.

We also recommend reading:

• Okonomiyaki – Japanese Pancake – Curiosities and Recipe
• Yatai – Discover the Street Foods of Japan
• The 100 Most Popular Japanese Foods in Japan

What are Takoyaki Griddles Like?

The griddle, known as takoyaki-nabe, is usually made of cast iron and has spherical molds.

The griddle can be found in various sizes and models, the most common ones have space for 8 to 16 balls.

Some models of griddles are also used to make pancakes, this practice is more common in the United States.

Usually at festivals and street stalls (Yatai), the griddle is heated using commercial gas stoves. There are also various models for home use.

If you are looking for them, you can find these Takoyaki griddles for sale by clicking here.

How to Make Takoyaki – Recipe

Below you will learn a Takoyaki recipe for 4 people. If you don’t have octopus, you can try using another filling like bacon, etc.

Batter:

• 700ml of water
• 2 eggs
• 2 teaspoons of soy sauce
• 1 teaspoon of Dashi sauce
• 200g of flour
• A pinch of salt

Filling:

• 200g or more of cooked octopus
• 1 cup of tenkasu (tempura scraps)

Optional:

• 2g Sakuraebi (Dried Shrimp)
• 6g Beni Shoga (Pickled Red Ginger)

Topping:

• Takoyaki or Okonomiyaki sauce
• Aonori (dried seaweed)
• Katsuobushi (bonito flakes)
• Mayonnaise
• 250ml of water
• 3 teaspoons of vinegar
• 2 tablespoons of soy sauce
• 1 teaspoon of Dashi sauce
• Chopped green onion

Preparation Method:

Mix all the batter ingredients well, then pour the batter into the nabe mold and add the fillings on top. Once ready, pick them up with chopsticks when they have hardened, and then add the topping over the balls.

You can see the step-by-step of the recipe in the video below: