Takoyaki (たこ焼き)
Japan
Traditional Japanese snack – small dough balls with pieces of octopus, green onion, pickled ginger and aromatic tempura crumbs (agedama). Fried in a pan until golden and served with tonkatsu sauce and mayonnaise, sprinkled with dried tuna‑bonito flakes.
Ingredients
- 100 g Octopus
- 1 pcs Egg
- 180 ml Water
- 1 tsp Soy sauce
- 0.25 tsp Salt
- 180 ml Flour
- 4 pcs Green onion
- 3 tbsp Agedama
- 1 tbsp Pickled ginger
- to taste Tuna bonito flakes
- to taste Vegetable oil
- to taste Tonkatsu sauce
- to taste Mayonnaise
Steps
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Prepare agedama: In a small bowl, mix 2 tsp of beaten egg, 2 tbsp of water and 2 tbsp of flour. Heat vegetable oil in a pan to about 160 °C, pour in the mixture, stir quickly and fry for about 3 minutes, then transfer to a paper towel.
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Cut the octopus into ~1 cm cubes, finely slice the green onion, cut the ginger into ~5 mm pieces, and crush the tuna bonito flakes into finer crumbs.
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Make the batter: In a bowl, whisk 1 egg, soy sauce, and half the water (≈75 ml). Add 150 ml of flour, mix, then pour in the remaining water and mix again.
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To the mixture, add the prepared octopus pieces, green onion, ginger, tuna bonito flakes, and 3 tbsp of ready agedama. Mix thoroughly.
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Heat a pan, add vegetable oil and keep it on low heat. Pour a portion of batter, shape a ball, then add the next portion and repeat. Fry each side for about 3 minutes until golden brown.
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Place the cooked takoyaki on a plate, drizzle with tonkatsu sauce and mayonnaise, and sprinkle with a small amount of tuna bonito flakes.