Octopus Takoyaki

Golden, crispy-shelled spheres hiding a piping hot, almost molten center. Steam makes the bonito flakes dance over the thick brown sauce.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 441
• Protein: 20 g
• Carbs: 49 g
• Fat: 18 g

Ingredients

• 200 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 600 ml dashi stock ( cold )
• 1 tsp soy sauce
• 200 g Octopus vulgaris ( cooked, diced )
• 3 piece Scallion or chives ( sliced )
• 20 g pickled ginger ( chopped )
• 2 tbsp Sunflower oil
• 2 tbsp Japanese mayo
• 5 g bonito flakes
• 4 tbsp Takoyaki Sauce
• 40 g Tempura scraps
• 1 tsp Green seaweed powder

Instructions

1. Batter preparation

   Mix the wheat flour with the eggs and gradually incorporate the cold dashi broth. Add the soy sauce. The batter should be very fluid, thinner than pancake batter, to ensure a melting center.

2. Filling preparation

   Cut the octopus into one-centimeter cubes. Finely slice the green onion and chop the pickled ginger. These elements, along with the tenkasu, must be ready to be quickly dropped into the mold.

3. Cooking and rotating

   Heat the takoyaki pan, generously oil each hole with sunflower oil. Fill the holes with batter, place a piece of octopus, some green onion, ginger, and tenkasu. When the edges start to whiten, bring the excess batter to the center and rotate the balls 90 degrees with a pick. Continue turning until they are perfectly spherical and evenly browned.

4. Finishing

   Plate the piping hot balls. Drizzle with takoyaki sauce and Japanese mayonnaise. Sprinkle with aonori and bonito flakes. The heat should make the dried fish flakes dance.

Chef's tips

• Oil the pan generously, even between the holes, to make flipping easier.
• Don't be afraid to overflow the batter; that excess is what you tuck inside to create a full sphere.

Storage

Eat immediately. The crust softens very quickly once off the heat.