Takoyaki with Miso-Infused Octopus Balls

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy Japanese street snacks filled with tender octopus and a savory miso glaze, served with a tangy sauce for a perfect handheld treat. This Japanese-inspired street-food recipe, ready in about 42 minutes, pairs octopus tentacles, dashi stock, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 30 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

12 oz octopus tentacles
1 cup dashi stock
2 tbsp miso paste
3 tbsp all-purpose flour
1 tbsp cornstarch
1 egg
1/4 cup water
2 tbsp green onion
4 tbsp takoyaki sauce
2 tbsp mayonnaise
1 tbsp seaweed flakes
1 tsp bonito flakes

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Instructions

Step 1: Simmer octopus tentacles in 1 cup dashi stock for 20 minutes until tender. Let cool, then dice into 1/2-inch cubes.
Step 2: Whisk 3 tbsp flour, 1 tbsp cornstarch, 1 egg, and 1/4 cup water until smooth. Fold in diced octopus and 2 tbsp minced green onion.
Step 3: Heat 1 tbsp oil in a takoyaki pan over medium heat. Pour 1 tbsp batter into each mold. Cook for 3 minutes, then flip with a skewer.
Step 4: Cook for another 3 minutes until golden. Drizzle with 4 tbsp takoyaki sauce mixed with 2 tbsp mayonnaise. Sprinkle with 1 tbsp seaweed flakes and 1 tsp bonito flakes.