- 1 whole octopus (250g)
- 1/4 bunch spring onions
- 150g red pickled ginger
- 500g plain flour or takoyaki flour
- 1.6 to 1.8 litres water
- 3 teaspoons / 12 grams dashi powder
- 2 tablespoons/ 19g yam potato powder
- 2 teaspoon light soy sauce
- 6 eggs
- tenkasu (tempura balls), optional*
- cooking oil
- Japanese mayonnaise
- otafuku sauce, okonomiyaki sauce
- aonori seaweed
- bonito flakes
Massage salt into the octopus skin. Wash off the salt. Use a large saucepan to boil lightly salted water. Blanch the octopus for approximately 2 minutes. Allow to cool.
Cut into small chickpea-sized pieces. Chop the spring onions finely. Strain and chop the red ginger.
Mix all dry ingredients in a large bowl, add the water and soy sauce. Add eggs. Mix all of the lumps out. Allow to sit overnight or 4 hours minimum.
Heat the octopus ball pan. Oil lightly. Pour the batter to cover the holes. Place 2 pieces of octopus in each hole and add chopped ginger, spring onion and tempura balls evenly over the top. Cook for a minute or two.
When a base has formed begin to rotate with a bamboo skewer. Add more oil and butter as required to form a complete ball. Keep rotating the takoyaki until evenly brown and cooked through.
Serve immediately with sauce and toppings.
*Tenkasu (tempura balls) are crunch bits of deep fried flour – batter. They can be purchased in Asian grocery stores. They are often used in soba, udon, takoyaki and okinomiyaki.
Note: this recipe was demonstrated in Ai's class 'Street Food of Osaka', February 2020.
Image is indicative only and does not reflect the exact ingredients in the recipe.
- Brought to you by
- Ai Bate, from Chat Potato