Fish & seafood
Takoyaki
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Round batter balls with browned outsides, soft centres and cooked octopus. A takoyaki pan with rounded wells is needed to shape them. Sauce, mayonnaise, seaweed and bonito flakes finish the dish.
Timing
- Preparation: about 20 minutes
- Cooking: about 20 minutes in a twelve-well pan
- Total time: about 40 minutes using cooked octopus and prepared dashi
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 350 kcal
- Protein
- ≈ 15.8 g
- Carbohydrates
- ≈ 29.1 g
- Fat
- ≈ 18.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Cooked squid is a comparison for octopus, dried stockfish for bonito flakes and nori for aonori. Tenkasu: 50% flour, 40% oil and 10% water. Dashi uses fish stock; pickled ginger uses 80% ginger, 15% vinegar and 5% sugar. Takoyaki sauce uses documented Otafuku product data. Twenty-four pieces make four servings.
Takoyakisoße (Otafuku Referenzprodukt)
Quantity assumptions and ingredient mapping
- 400 ml prepared cooled dashi stock · ≈ 400 g · Assumed quantity / reference product
- 2 eggs · ≈ 100 g
- 160 g fully cooked octopus · ≈ 160 g · Assumed quantity / reference product
- 20 g tenkasu tempura crumbs · ≈ 20 g · Assumed quantity / reference product
- 20 g drained red pickled ginger (beni shoga) · ≈ 20 g · Assumed quantity / reference product
- 60 g takoyaki sauce · ≈ 60 g · Assumed quantity / reference product
- 40 g Japanese mayonnaise · ≈ 40 g · Assumed quantity / reference product
- 2 g aonori seaweed flakes · ≈ 2 g · Assumed quantity / reference product
- 6 g dried bonito flakes (katsuobushi) · ≈ 6 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 120 g wheat flour
- 400 ml prepared cooled dashi stock
- 2 eggs
- 4 g baking powder
- 5 ml soy sauce
- 160 g fully cooked octopus
- 30 g spring onions
- 20 g tenkasu tempura crumbs
- 20 g drained red pickled ginger (beni shoga)
- 20 ml neutral oil for the pan
- 60 g takoyaki sauce
- 40 g Japanese mayonnaise
- 2 g aonori seaweed flakes
- 6 g dried bonito flakes (katsuobushi)
Instructions
- Mix flour and baking powder. Whisk in dashi, eggs and soy sauce to make a runny batter without flour lumps. Cut octopus into roughly 1 cm pieces and finely chop spring onions and ginger.
- Heat a pan with roughly 4 cm wells over medium heat and brush generously with some of the oil. Stir batter before each batch and fill wells almost to the rim.
- Add one or two small octopus pieces and a little spring onion, ginger and tenkasu to each. After 2–3 minutes, when the edges release, turn about a quarter turn with a suitable pick, tucking excess batter into the wells.
- Continue turning gradually to form closed balls. Cook each batch for about 8–10 minutes altogether, turning repeatedly. The centre should be soft but fully cooked; open a test ball if unsure. Repeat with remaining batter to make about 24 pieces.
- Drizzle lightly with sauce and mayonnaise and sprinkle with aonori and katsuobushi. Let cool slightly before eating: the soft centres retain heat.
Tips
- Raw octopus needs separate, substantially longer cooking. It is not a direct replacement for the specified cooked ingredient.
- A smaller pan needs additional batches and a longer total time.
