Takoyaki (Octopus Balls)
Crisp-edged, molten-centred batter balls with tender octopus, brushed with sticky sauce and mayo. Osaka street food at home.
- Time50 min
- LevelMedium
- Costabout £2.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the sauce by stirring the ketchup, Worcestershire sauce, the second spoon of soy sauce and the sugar together until the sugar dissolves. Set aside.
- 2
Whisk the flour and baking powder in a large jug. Add the eggs, dashi and the first spoon of soy sauce and whisk to a thin, smooth batter like single cream. Chill for 15 minutes.
15 min - 3
Heat a takoyaki pan over a medium heat for 3 minutes. Brush every hole generously with oil.
- 4
Pour batter into each hole until it overflows slightly. Drop a piece of octopus into each, then scatter over the spring onion and red ginger.
- 5
Cook for 2 minutes until the edges set, then use a skewer to cut between the holes and tuck the overflow into the balls. Turn each ball a quarter turn, adding a little batter if needed.
2 min - 6
Keep turning every minute for 5 to 6 minutes, until the balls are round, deep golden and crisp outside, soft inside.
6 min - 7
Pile onto plates, brush with the sauce, drizzle with mayonnaise and finish with bonito flakes. Eat while piping hot, as the middles are very hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.