Week 17: Seafood - Takoyaki

These are little balls of octopus!

Inspire by my friend’s recent trip to Osaka, (super jelly btw), I made my own version of a very popular Japanese Street food treat.

Tako(octopus)yaki(fried) are seriously good.

I used Just Hungry’s recipe to jump off of, and made a couple modifications as needed. For one, I don’t have a takoyaki pan/plate, so I used an ebleskiver pan. It’s very similar except the ball size will be a little larger. Also, I tried following traditional takoyaki batter recipes, but the results were always disastrous. Instead I used a savory ebelskiver recipe, and added hon-dashi and soy sauce like one would for the takoyaki batter recipe.

I learned about octopus cleaning on YouTube. YAY INTERNET!



Our Takoyaki’s were filled with Octopus, Scallions, Pickled Ginger and Panko crumbs. Topped with Japanese Mayo and Tonkatsu sauce, with scallions and bonito flakes sprinkled liberally.



Because it was a sit-down meal for us, I added steamed bok choy with a walnut-miso paste on the side to round the plate out.