Homemade Crispy Octopus Balls

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) dashi stock 2 cups (470ml) dashi stock
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 tsp baking powder 1/2 tsp baking powder
• 1/2 tsp soy sauce 1/2 tsp soy sauce
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1 cup (150g) cooked octopus, diced 1 cup (150g) cooked octopus, diced
• 1/4 cup green onions, finely chopped 1/4 cup green onions, finely chopped
• Takoyaki sauce, for drizzling Takoyaki sauce, for drizzling
• Japanese mayonnaise, for garnish Japanese mayonnaise, for garnish
• Bonito flakes, for topping Bonito flakes, for topping
• Aonori (dried seaweed flakes), for sprinkling Aonori (dried seaweed flakes), for sprinkling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, dashi stock, eggs, water, baking powder, soy sauce, salt, and black pepper. Whisk until the batter is smooth and well combined.
2. 2.
   Preheat the Takoyaki pan over medium heat and lightly grease each mold with oil.
3. 3.
   Pour the batter into each mold, filling them halfway. Add a piece of diced octopus and a sprinkle of green onions into each mold.
4. 4.
   Using a skewer or Takoyaki pick, carefully flip each ball as the edges start to cook and become firm. Continue rotating the balls until they are evenly cooked and golden brown on all sides.
5. 5.
   Transfer the cooked Takoyaki to a serving plate and drizzle with Takoyaki sauce and Japanese mayonnaise.
6. 6.
   Sprinkle bonito flakes and aonori over the top.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Octopus — Ensure the octopus is cooked and tender before dicing it for the filling. If fresh octopus is not available, you can use frozen octopus that has been thawed.
• Dashi stock — If you cannot find dashi stock, you can substitute it with a mixture of water and bonito flakes or vegetable stock for a vegetarian version.
• Takoyaki sauce — If you don't have access to Takoyaki sauce, you can make a homemade version by combining Worcestershire sauce, soy sauce, sugar, and a touch of ketchup.

Tips & Tricks

• Use a skewer or Takoyaki pick to rotate the balls easily while cooking.
• Don't overfill the molds with batter to ensure the balls cook evenly.
• Experiment with different fillings such as shrimp, cheese, or vegetables to create unique variations.
• Serve Takoyaki immediately after cooking to enjoy the crispy texture.
• If you don't have a Takoyaki pan, you can try using a cake pop maker as a substitute.

Serving advice

Serve the Crispy Octopus Balls hot as a snack or appetizer. They are best enjoyed with friends and family, as they are meant to be shared and savored together.

Presentation advice

Arrange the Crispy Octopus Balls on a platter and drizzle them with Takoyaki sauce and Japanese mayonnaise. Sprinkle bonito flakes and aonori over the top for an attractive presentation. Serve with small bamboo skewers or toothpicks for easy handling.