🐙 Takoyaki

Name: Takoyaki
Total time: 40 min
Yield: 4
Cuisine: Japan · Osaka
Ingredients: 200 g flour; 700 ml water; 2 eggs; 200 g cooked octopus, cut into 1 cm pieces; 3 scallions, finely sliced; 20 g pickled ginger, chopped; 4 tbsp takoyaki sauce; 5 g bonito flakes; Oil for the pan, salt

Origin: Japan · Osaka

270kcal

per serving · 150 g

180kcal

per 100 g

10 gProtein7 g / 100 g

12 gFat8 g / 100 g

30 gCarbs20 g / 100 g

Takoyaki are round savoury balls of batter cooked in a special pan with half-spherical moulds, each holding a piece of octopus with chopped ginger and scallions. They are crisp outside and soft, almost molten inside. Hot from the pan, they are brushed with thick, sweet-savoury takoyaki sauce and topped with bonito flakes that seem to dance in the heat.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: octopus, bonito flakes, takoyaki sauce

Not veganbecause of: octopus, bonito flakes, takoyaki sauce

Contains glutenbecause of: flour, takoyaki sauce

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Fish ⚠ Soy ⚠ Molluscs

What it is made of

flouroctopusgingerscallionsbonito flakestakoyaki sauce

Recipe

4 servings40 min

Ingredients

200 g flour
700 ml water
2 eggs
200 g cooked octopus, cut into 1 cm pieces
3 scallions, finely sliced
20 g pickled ginger, chopped
4 tbsp takoyaki sauce
5 g bonito flakes
Oil for the pan, salt

Method

Whisk the flour, eggs, water and a pinch of salt into a smooth, thin batter.
Heat a takoyaki pan, oil each mould well and fill them to the brim with batter.
Drop a piece of octopus into each, then scatter scallions and ginger over the pan.
After 2–3 minutes, turn each ball a quarter with a skewer, tucking in the overflow; keep turning until round and golden.
Serve brushed with takoyaki sauce and topped with bonito flakes.

How to make it lighter

Brush the pan with oil instead of pouring it; 1 tbsp oil ≈ 120 kcal.
Go easy on the sauce: a thin brush gives plenty of flavour.
Share a plate: 6 balls make a snack, and a side of salad completes a meal.

History

Takoyaki are usually credited to Osaka street vendor Tomekichi Endo, who is said to have created them in the 1930s. They remain the signature street food of Osaka and are sold at stalls and festivals all over Japan.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →