Crispy Octopus Takoyaki with Dashi Glaze
Japanese street snack balls filled with tender octopus, fried until golden and drizzled with savory dashi sauce. This Japanese-inspired street-food recipe, ready in about 45 minutes, pairs octopus tentacle, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces octopus tentacle
- 1 cup dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup water
- 2 tablespoons green onion
- 3 tablespoons tonkatsu sauce
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cut octopus into 1/2-inch pieces. Simmer in dashi stock, soy sauce, and mirin for 30 minutes until tender. Remove octopus, reserve liquid.
- Step 2: Whisk flour, cornstarch, and water in a bowl until smooth. Stir in 1/2 cup reserved dashi liquid to make batter.
- Step 3: Heat oil in a takoyaki pan to 350°F. Pour batter into each cavity, adding 1-2 octopus pieces per ball. Cook 3-4 minutes, turning with chopsticks until golden.
- Step 4: Drizzle with tonkatsu sauce mixed with 1 tbsp water. Garnish with green onions.
