The recipe below features calamari as a more widely available substitute for octopus.
902 calories; 44.8 g protein; 19.0 g fat; 117.2 g carbohydrate; 112.6 g net carbs; 862 mg sodium (with 50% reduced-sodium soy sauce); 734 mg cholesterol; 4.6 g fiber
1/2 of recipe (about 12 takoyaki balls):
451 calories; 22.4 g protein; 9.5 g fat; 58.6g carbohydrate; 56.3 g net carbs; 431 mg sodium (with 50% reduced-sodium soy sauce); 367 mg cholesterol; 2.3 g fiber
For batter & goodies
90 g flour (all-purpose)
1 tbsp katakuriko potato starch (or corn starch, tapioca starch or rice flour)
450 cc dashi
20 cc milk
1/4 tsp soy sauce (not in photo)
1 whole egg
1 egg yolk
3 cm nagaimo Chinese yam (64 g in photo)
1 calamari steak (130 g in photo)
2 green onions
3 g (approx. 1 tsp) benishoga pickled ginger
4 tbsp tenkasu tempura pearls
1-2 tbsp oil (not in photo)
For sauce & topping
1 tsp dashi
1 tsp rice vinegar
2-3 tbsp katsuobushi bonito flakes
1/2 tsp aonori seaweed
First prepare batter.
Mix dashi, milk and soy sauce.
Lightly beat egg and egg yolk, peel and grate in nagaimo Chinese yam, and mix well.
Meanwhile, prepare goodies.
Chop green onions and benishoga pickled ginger.
Cut calamari into 1-1.5 cm squares.
Keep refrigerated until ready.
Mix okonomiyaki sauce, dashi and rice vinegar.
When ready to cook, heat and oil takoyaki pan well (apply oil in holes and flat surfaces).
Keep the heat level at medium to medium low (with cast iron pan).
Mix batter well, and put in a container with spout if available.
Quickly put in calamari, green onions, benishoga pickled ginger and tenkasu tempura pearls.
With skewer, scrape batter on flat surface and move it to nearby hole.
Starting with balls in the center, flip batter halfway to two-thirds with skewer by moving tip along the bottom of the hole.
When done (outside is crispy), serve on a plate.
Top with sauce, katsuobushi and aonori.
(Be careful not to burn your mouth -- the inside is very, very hot.)
- Potato starch is optional when using cake flour (hakurikiko).
- If nagaimo is not at hand, 2 eggs instead of 1 egg and 1 egg yolk should help (this will increase the overall sodium content by approximately 70 mg).
- Milk is added to achieve a slightly rich texture and taste, but it is optional. If not using milk, add more dashi.
- Soy sauce for the batter helps to reduce the amount of sauce at the end. If overall sodium content is not a concern, you can skip the soy sauce and use more sauce.
- Dashi and rice vinegar are added to sauce above to control overall sodium intake. This is optional if sodium content is not an issue.
- In the photo above, takoyaki is served with toothpicks -- the typical utensil used to eat this snack.
- If using octopus, about the same weight as flour is sufficient. Cut octopus diagonally to obtain part of a sucker with each piece (some crunch when eaten).