Takoyaki (Japanese Octopus Dumplings or Samurai Balls)

INGREDIENTS:

Batter
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • 1½ cup dashi stock (1½ tbsp. store-bought dashi powder dissolved in 1½ cup water)
  • 2 whole eggs
  • 1 tsp. soy sauce
  • salt and sugar, to taste
Fillings
  • ½ lbs. boiled squid or baby octopus, finely chopped
  • 2 tbsps. spring onions, finely chopped
  • 2 tbsps. pickled red ginger, finely chopped
  • ¼ cup cabbage, finely chopped
  • Bonito flakes or fish powder/umami seasonings
Sauce and toppings
  • Japanese mayonnaise (store-bought)
  • Takoyaki sauce, Worcestershire sauce or Tonkatsu sauce – whatever is most readily available (I used Worcestershire sauce)
  • Bonito flakes, fish powder or umami seasoning powder – whatever is most readily available (I used a combination of fish powder and umami seasoning)
Other
  • cooking oil, for greasing
PROCEDURE:
  1. In a mixing bowl, sift together the flour, baking powder, salt and sugar. Mix well to combine. Set aside.
  2. In a separate mixing bowl, whisk together the eggs and soy sauce. Pour the egg mixture to the flour mixture. Gradually add the dashi stock while continuously stirring to combine all the ingredients.
  3. Using a brush, lightly grease with cooking oil the individual holes as well as the gap in between the takoyaki pan. Set the pan on stove top at low heat.
  4. Pour the batter mixture on individual compartments up to the rim. Put some slices of squid or baby octopus, spring onions, cabbage and pickled ginger on each hole. Sprinkle with bonito flakes or fish powder/umami seasonings.
  5. Once the bottom of the balls is set, flip to the other side using a stick or takoyaki pick. The batter should flow in each hole (add more batter if needed), creating the other half of the ball.
  6. When the other side is set, loosen up again with stick and keep turning so that each piece will form into a nice sphere. Do that for 5 to 10 minutes until the balls are lightly brown and crispy.
  7. Transfer the cooked takoyaki balls on a plate. Drizzle with sauce, top with mayonnaise and sprinkle with some powdered seasonings. Enjoy!
**Yields 20 to 30 balls

TIPS FROM ENZ:
  • You may use other meats/seafoods like anchovies, shrimps, sausages or chicken in place of squids and octopus.