Japanese Takoyaki (Octopus) Balls

 

We love Takoyaki balls. We first had it in Osaka last summer but we were fortunate enough to have it again in Tokyo several times. Next time when I make this, I am going to try to buy tenkasu/agedama (tempura scraps) to add to the batter.

 
Japanese Takoyaki (Octopus Balls) (makes 24)

Ingredients

½ cup Takoyaki flour (bought this at H-Mart)

1 ½ cups water

2 eggs

Diced squid

Diced scallions

Dried Japanese seaweed seasoning

Sesame oil

Takoyaki sauce

Kewpie mayonnaise

Dried bonito flakes

 

Instructions

1. Mix Takoyaki flour with water. Then add eggs. Finally add diced squid, chopped scallions, some dried Japanese seaweed seasoning and sesame oil.

2. heat Takoyaki pan and brush all of wells with oil.

3. Pour Takoyaki batter in. Heat it for a few minutes and then turn them over to cook the other side.  

4. After cooking, take it out of the pan and season with Takoyaki sauce, kewpie mayonnaise, and dried bonito flakes.