Takoyaki Octopus Balls

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Crunchy on the outside, chewey on the inside – the perfect combo.

Still in the Japanese range (my favourite type of food), here are some takoyaki octopus balls: a lesser known speciality, but not any less delicious.

For this you will need one of these :


Which I have always wanted and splurged for the other day – can’t tell you how excited I was to try it out… and disappointed when my takoyaki were sticking to the holes – so if you’re trying these out with a takoyaki pan that isn’t non-stick – brush in a sh** ton of oil.

I adapted this recipe from runnyrunny’s takoyaki video on youtube – he is hilarious I greatly recommend you watch it.

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Makes 50 Tayokaki

For the batter :

1 tsp salt

1 tsp baking powder

1 tsp dashi powder

1 egg

200g Dove’s Farm plain white gluten free flour

1 tsp Xanthan gum

2 tbsp potato starch

800ml water

For the filling :

1 bunch spring onions or chives, finely chopped

300g blanched (ready to eat) octopus or cheese / sausages / kimchi; whichever you prefer. I like the octopus because it adds to the chewey texture.

Shredded pickled ginger (optional)

Agedama (optional)

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Heat up your takoyaki pan.

Brush oil in the holes, then ladle in the batter.

Scatter over the fillings and pour in a little more batter until it overflows.

Rotate the takoyaki 90° – leave to cook, then repeat another 90° to form a ball. Fill up any holes with a little more batter.

Continue rotating the takoyaki until they are golden brown all over.

Serve with mayo or any sauce you like – or none at all! To be honest, they’re delicious just as they are.