Size is approx. 26 x 15 x 5cm
Ishigaki Sangyo black cast-iron takoyaki pan (model 3963) featuring nine round moulds in a square grid with a single long handle.
How to Make Takoyaki (Japanese Octopus Balls)
Ingredients (Makes 20–24 pieces)
Batter
Ingredient Amount
All-purpose flour 200 g
Eggs 2
Dashi stock (or chicken stock) 700 ml
Soy sauce 1 tsp
Salt 1/2 tsp
Fillings
Ingredient Amount
Cooked octopus, diced 150 g
Green onions, chopped 2 tbsp
Pickled ginger, chopped 2 tbsp
Tempura bits (tenkasu) 30 g
Toppings
Takoyaki sauce
Japanese mayonnaise
Bonito flakes (katsuobushi)
Dried seaweed flakes (aonori)
Instructions
1. Make the Batter
In a bowl, whisk together the eggs and dashi stock.
Add the flour, soy sauce, and salt.
Mix until smooth and lump-free.
2. Cook the Takoyaki
Heat a takoyaki pan and lightly oil each mold.
Fill each mold almost to the top with batter.
Add a piece of octopus to each mold.
Sprinkle in green onions, pickled ginger, and tempura bits.
Allow the batter to cook for 1–2 minutes.
Using skewers or picks, rotate each ball 90 degrees.
Continue turning until each ball becomes round and golden brown.
Cook for about 5–7 minutes total.
3. Serve
Transfer to a serving plate.
Drizzle with takoyaki sauce and mayonnaise.
Top with bonito flakes and seaweed flakes.
Serve hot.
Alternative Fillings
For people who don't eat octopus:
Filling Amount
Shrimp (prawns), diced 150 g
Cheese cubes 150 g
Sausage slices 150 g
Chicken, cooked and diced 150 g
Corn and cheese 150 g
Kimchi and cheese 150 g
Chocolate pieces (dessert version) 150 g
Simply substitute the octopus with your preferred filling and follow the same cooking method. The cheese, shrimp, and chocolate versions are especially popular with visitors who are trying takoyaki for the first time.
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