Takoyaki are fried octopus meatballs typical of Osaka cuisine. Recipe of Cookingdada
Zaru Soba Reading Takoyaki 3 minutes Next Non Spicy Tteokbokki
Takoyaki (た こ 焼 き) are fried octopus meatballs typical of Osaka cuisine. They are known as Japanese street food, but they can also be made at home thanks to the beautiful electric plates that are on the market! Find the whole recipe video on Instagram TV or in my channel YouTube !

• 1 egg
• 340 ml of dash broth i cold (or fish broth)
• 1 tablespoon of soy sauce
• Salt
• 130g of flour
• Chives (dried or fresh)
• Seed oil
• Boiled octopus in pieces
To season:
Katsuobushi (if you can't find it you can replace it with sesame)
• Sauce okonomi
  1. First pour the flour into a bowl, add the cold dashi broth and mix with the help of a whisk until there are no more lumps. Add the egg, soy sauce and a pinch of salt, mix until the dough is smooth and homogeneous. Once the batter is ready, get a kitchen bottle with a spout to put it in, this will help you to pour the dough more easily into the plate, in case you don't have one you can still use a small ladle, as for pancakes!

  2. Now it's time to prepare the plate, I recommend that you arrange all the ingredients you need in front of it so you can easily take them during cooking. First, grease the plate with seed oil with the help of a napkin, making sure that every corner is covered with oil. Turn it on (or turn on the stove in case you are using a pan) and wait for it to heat up, then you can start pouring the sauce into each mold, making it overflow slightly. This will help you have extra dough to make the balls when you need to turn them.

  3. When you see the batter starting to cook around the edges, insert the octopus pieces into the takoyaki (1 piece per ball), sprinkle with chives and tempura flakes. Now comes the fun part, help yourself with two long bamboo sticks to turn them takoyaki, it will not be easy the first time, but you will see that then you will work with it and you will become faster and faster!

Once turned, brown them on all sides, remove them from the plate and finally season them with okomiyaki sauce, mayonnaise and bonito flakes.

P.S. If you have to do more after the first pan, don't forget to grease the plate again!


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