Beni Shoga Takoyaki Recipe With Takoyaki Sauce

by Joost Nusselder | Updated:  August 4, 2022

17 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with, FOR A LIMITED TIME, FREE as our first email: the complete Japanese with ease cookbook.

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Takoyaki has such a nice creamy center, hidden away behind a golden crispy exterior.

But did you know octopus isn’t the only ingredient that makes these so delicious?

No! You also need a little beni shoga pickled ginger to get the right amount of spice in from the ginger, and acidity from the pickling.

Let’s make a batch!

Takoyaki with beni shoga
Beni Shoga Takoyaki Recipe With Takoyaki Sauce

Beni Shoga Takoyaki Recipe With Takoyaki Sauce

Joost Nusselder
Adding beni shoga to your takoyaki filling will elevate the octopus and batter flavor to new heights. Everyone needs a little spice and acidity to activate that palate.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 2 cups dashi
  • 5 oz octopus (cooked and cubed, around 1/3-inch each)
  • 2 large eggs
  • 1 tsp soy sauce
  • 2 green onions sliced
  • ¼ tsp salt
  • cups flour
  • 2 tbsp beni shoga chopped (a type of red pickled ginger)
  • takoyaki or okonomiyaki sauce (you might even get away with using tonkatsu sauce)
  • 1 tbsp katsuobushi (dried bonito flakes)
  • tsp Aonori green seaweed
  • Japanese mayo

Instructions
 

  • Get a large mixing bowl and whisk eggs, soy sauce, and salt together until it becomes vacuous.
  • Place the takoyaki pan on the stove and brush it with light oil only in the holes, then heat it up until the oil starts smoking. Spread the oil using a brush thoroughly to coat the holes of the pan. This way, you'll keep the batter from sticking to the pan. After that, you may now pour the batter into the holes.
  • While the batter is being cooked, drop the diced octopus meat in each hole, and then drizzle it with the chopped onions as well as the minced ginger throughout the takoyaki pan.
  • Cook the takoyaki balls for about 1-2 minutes at medium heat and then flip them over using special takoyaki picks like these, bamboo or metal skewers, or even chopsticks. Cook the other half of the batter for another 3-4 minutes before transferring them to a clean plate and let cool.
  • Once cooked, put them on a clean plate and pour the takoyaki sauce over them thoroughly, then add Japanese mayo to taste. To complete the dish and make them ready for serving, sprinkle it with green dried seaweed called “aonori” and dried bonito flakes called “katsuobushi.”
Keyword Takoyaki
Tried this recipe?Let us know how it was!

What flavor does beni shoga add?

Beni shoga is a popular Japanese condiment made from pickled red ginger. It has a slightly sweet and sour taste, with a hint of spiciness.

Beni shoga is often used to add flavor to dishes such as sushi, sashimi, noodles, and rice bowls. It can also be used as a garnish or topping for various foods.

Can you substitute beni shoga for something else?

Yes, you can substitute beni shoga for other condiments such as wasabi, ginger, or another pickled ginger like gari. However, keep in mind that beni shoga will add a slightly different flavor to your dish.

Also read: these are the best flavor variations for takoyaki, all in one article

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.