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Today, we will be learning how to make octopus dumpling balls or takoyaki. This recipe is made with many different types of filling but whatever you choose these balls turn out to be tender, juicy and delicious. Try this recipe yourself and treat yourself with a tasty snack. Octopus dumpling balls requires many ingredients but they are easy to make.
For takoyaki batter
  Egg 1
  Ice cold water 340 Milliliter (1.5 Cup)
  Granulated dashi 1⁄2 Teaspoon (1/4 teaspoon Kombu Dashi and 1/4 teaspoon Bonito Dashi)
  Soy sauce 1 Teaspoon
  Salt 1 Pinch
  Wheat flour 3 1⁄2 Ounce (100 gram)
  Boiled octopus 5 1⁄3 Ounce (150 gram)
  Tenkasu 1⁄2 Cup (8 tbs) (crunchy bits of deep fried flour dough)
  Beni shoga 1⁄5 Ounce (6 gram, Pickled Ginger)
  Sakuraebi 2 Gram (1/10 ounce, Dried Pink Baby Shrimps)
  Okonomiyaki sauce 2 Tablespoon (adjust quantity as needed)
  Anori 1 Tablespoon (Green Laver)
  Hanakatsuo 1 Tablespoon (Dried Bonito Flakes)
  Long green onions 2
  Mayonnaise 2 Tablespoon
For vinegar sauce
  Water 150 Milliliter (0.6 Cup)
  Soy sauce 1 Tablespoon
  Vinegar 2 Teaspoon
  Long green onion 1
For alternative fillings
  Boiled firefly squid 1⁄2 Cup (8 tbs)
  Chikuwa 1⁄2 Cup (8 tbs)
  Sweet corn and cheese 1⁄2 Cup (8 tbs)
  Sausage 1⁄2 Cup (8 tbs)

1. Dice up the boiled octopus into ½ inch pieces.
2. Chop the beni shoga into fine pieces.
3. Cut the long green onion into 4 pieces and chop it up finely.
4. Toast the dry baby shrimps until aromatic. Crumble them when they are cool enough.
5. To make vinegar sauce, bring water to boil and turn off the stove.
6. Add granulated kombu dahsi and bonito dashi. Add soy sauce and vinegar.
7. Dissolve all the condiments well in water.
8. To make takoyaki batter, break egg in a bowl and break it well.
9. Add ice water but not the ice, add bonito dahsi, kombu dashi, soy sauce and salt.
10. Stir all the condiments well in the mixture.
11. Add flour to the egg mixture, sift 1/3 of the soft wheat flour into the bowl.
12. Immerse the egg mixture in the flour and mix lightly.
13. Repeat the process 2 more times and whisk enough to get rid of pockets of flour.
14. Turn on the stove and grease a takoyaki pan.
15. Drop a bit of batter to check if the pan is hot enough.
16. Fill the holes with batter until they are 80% full.
17. Add diced octopus in each hole, sprinkle tenkasu, add beni shoga and dried pink baby shrimp powder.
18. Drop the takoyaki batter to the holes just enough to overflow.
19. Add chopped green onion on top of the batter.
20. When the batter around the hole becomes solid, separate each takoyaki with bamboo skewers.
21. Rotate each takoyaki by 90 degree and fill the spill inside the hole.
22. Rotate the takoyaki by 90 degree again and adjust the shape into the hole.
23. Keep rotating the takoyaki balls to cook evenly.
24. Cook until all the takoyaki rotate with a light touch and until all the takoyaki have a golden brown color.
25. Serve 8 takoyaki balls on a plate and add okonomiyaki sauce on it.
26. Add dried bonito flakes and chopped green onions on it.
27. Finally add mayonnaise on it.
28. Mix vinegar sauce to green chopped onion and serve with plain takoyaki.

Recipe Summary

Difficulty Level: 
Main Dish
Octopus, Seafood
Japanese Octopus Dumpling Balls
Fond of seafood? This one is a must try for you. Watch the video to learn this amazing recipe of Takoyaki. These are authentic Japanese octopus dumpling balls which have gained popularity in many parts of the world. It's time for you to get popular among your friends, watch the video now.

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Average: 4.7 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 452 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 5.1 g25.6%

Trans Fat 0.1 g

Cholesterol 203.7 mg67.9%

Sodium 1281.4 mg53.4%

Total Carbohydrates 34 g11.2%

Dietary Fiber 4 g15.9%

Sugars 4 g

Protein 31 g62.9%

Vitamin A 9.8% Vitamin C 13.6%

Calcium 9.6% Iron 32.3%

*Based on a 2000 Calorie diet

Takoyaki Recipe, Japanese Octopus Dumpling Balls