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Takoyaki - Octopus Balls
A street-food treat from Osaka: hot little balls with a crispy skin and a soft centre. You'll need a special takoyaki pan.
Ingredients
- 1 cup flour
- 300 ml dashi broth
- 1 egg
- Cooked octopus, cut into cubes
- Spring onion, pickled ginger (beni shoga)
- Takoyaki sauce, mayonnaise, bonito flakes, nori
Method
- Mix the flour, dashi and egg into a thin batter.
- Heat and oil the takoyaki pan, pour in the batter and drop a piece of octopus, some spring onion and ginger into each hollow.
- Once the bottoms set, turn the balls 90° with a skewer, topping up with batter until they form spheres.
- Keep turning until they are evenly browned and round.
- Drizzle with sauce and mayonnaise, and sprinkle with bonito and nori. Careful - they are hot inside!
💡 Paweł’s tip: Don't rush the turning - wait until the bottom has set, otherwise the balls will fall apart.
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