Umami-rich, with a tender, toro toro texture, these snackable octopus cakes are Japan’s perfect on-the-go snack.
makes 28 takoyaki balls
Writer and recipe developer Caroline Caron-Phelps of Pickled Plum likes to snack on takoyaki—pillowy soft, bite-sized octopus cakes which are sold throughout Japan by tiny specialized takoyaki shops as well as yatais (street vendors), highway truck stops, supermarkets, and convenience stores. The ingredients for her home version—including the irresistibly tangy-sweet takoyaki sauce—can all be sourced from your local Japanese market. Inexpensive electric takoyaki makers can be ordered online from Amazon. Look for cooked octopus at your local fishmonger, or substitute drained, canned octopus.
For the takoyaki:
- ¾ cups all-purpose flour
- ¼ cups cake flour
- ½ tsp. baking powder
- 2 large eggs
- ⅔ cups dashi*
- Toasted sesame oil, for brushing
- ½ cups (2½ oz.) finely chopped cooked octopus
- 2 tbsp. finely chopped onions
- Takoyaki sauce, such as Otafuku brand
- Kewpie-brand Japanese mayonnaise
- Pickled red ginger, julienned
- Bonito flakes