Cherry & Dennis Helper Habitat

Japanese Takoyaki

日式章魚燒

Japanese Takoyaki — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Diced cooked octopus sits inside thin batter, turned into round balls in a takoyaki pan and cooked through.

01

Ingredients

Main ingredients

250 g cooked octopus
200 g low-protein flour
2 pieces eggs
600 ml stock
3 stalks spring onion

Serving toppings

4 tbsp takoyaki sauce
4 tbsp Japanese mayonnaise
20 g bonito flakes

Pan oil

2 tbsp neutral oil

Japanese Takoyaki — ingredients

02

Tools

takoyaki pan
skewers
bowls
whisk
oil brush
knife
cutting board

Japanese Takoyaki — tools

03

Steps

Japanese Takoyaki — Cut cooked octopus into 1 cm cubes

Step 1

Cut cooked octopus into 1 cm cubes

Cut cooked octopus into 1 cm cubes.

Japanese Takoyaki — Wash and finely slice spring onion

Step 2

Wash and finely slice spring onion

Wash and finely slice spring onion.

Japanese Takoyaki — Whisk flour, eggs and stock into a thin batter

Step 3

Whisk flour, eggs and stock into a thin batter

Whisk flour, eggs and stock into a thin batter.

Japanese Takoyaki — Rest batter for 10 minutes

Step 4

Rest batter for 10 minutes

Rest batter for 10 minutes.

Japanese Takoyaki — Preheat takoyaki pan over medium heat and brush with oil

Step 5

Preheat takoyaki pan over medium heat and brush with oil

Preheat takoyaki pan over medium heat and brush with oil.

Japanese Takoyaki — Fill each well with batter

Step 6

Fill each well with batter

Fill each well with batter.

Japanese Takoyaki — Add octopus and spring onion to every well

Step 7

Add octopus and spring onion to every well

Add octopus and spring onion to every well.

Japanese Takoyaki — Once edges set, separate overflowing batter with a skewer

Step 8

Once edges set, separate overflowing batter with a skewer

Once edges set, separate overflowing batter with a skewer.

Japanese Takoyaki — Turn balls 90 degrees, tucking loose batter inside

Step 9

Turn balls 90 degrees, tucking loose batter inside

Turn balls 90 degrees, tucking loose batter inside.

Japanese Takoyaki — Keep turning until round and golden

Step 10

Keep turning until round and golden

Keep turning until round and golden.

Japanese Takoyaki — Cut one open to check its centre is fully cooked

Step 11

Cut one open to check its centre is fully cooked

Cut one open to check its centre is fully cooked.

Japanese Takoyaki — Plate and add sauce, mayonnaise and bonito flakes

Step 12

Plate and add sauce, mayonnaise and bonito flakes

Plate and add sauce, mayonnaise and bonito flakes.

Common mistakes

High heat burns the outside before the centre cooks; cooked octopus does not prove batter is done.

Tips

Use a well-shaped takoyaki pan, divide filling evenly and clear crumbs between batches.