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Takoyaki cod ball recipe with white fish
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Takoyaki cod ball recipe with white fish

There are many variations on traditional takoyaki depending on the region, however, for a traditional takoyaki with fish you will need:
Course Snack
Cuisine Japanese
Keyword cod, Fish, Takoyaki, white fish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Joost Nusselder
Cost $4

Ingredients

  • ¼ cup katsuobushi (dried bonito flakes)
  • 2 spring onions
  • 1 tbsp Beni Shoga or Kizami Beni Shoga (pickled ginger)
  • 4 oz cooked cod
  • 2 tbsp vegetable oil 
  • cup Tenkasu (tempura)

Batter

  • 1 cup plain flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 2 large eggs
  • 1 tsp soy sauce
  • cups dashi (Japanese stock)

Toppings

  • ½ cup Takoyaki sauce
  • Japanese mayonnaise
  • Katsuobushi (dried bonito flakes)
  • Aonori (dried seaweed)

Instructions

  • Place 1/4 cup of katsuobushi into a bowl and grind it into a fine powder. 
  • Thinly slice the spring onions and mince 1 tbsp of pickled ginger. 
  • Cut the cod into small pieces. If cooked properly, it will fall apart in nice flakes.

Dashi Batter

  • (If you do not wish to make your dashi batter from scratch, you can find takoyaki mix in most Japanese grocery shops and online)
  • Add 1 cup plain flour, 2 teaspoons baking powder, and 1/2 tsp salt into a mixing bowl and whisk until combined
  • Add 1 tsp soy sauce, 1 1/2 cups dashi, and 2 large eggs to the dry mixture. 
  • Whisk until combined and transfer into a jug with a handle and easy pour spout. 

Takoyaki

  • Heat a takoyaki pan over a medium heat to 400 degrees Fahrenheit. Use a brush to generously coat the pan with oil, making sure to oil the holes and flat areas.
  • When the pan starts to smoke, pour the batter into the holes. Don't worry if it slightly overflows. 
  • Add a few fish pieces to each hole and sprinkle the ground powder katsuobushi on top. 
  • Sprinkle with tenkasu, pickled ginger, and green onion
  • After three minutes, the bottom of the dumplings will slightly harden. Break the batter between each ball with a skewer, then turn each by 90 degrees and push in the edges as you turn it. The batter will flow out from the inside and create the other side of the ball.
  • Set a timer for four minutes and keep turning constantly. 
  • Put the takoyaki balls onto a platter and serve with takoyaki sauce and Japanese mayonnaise. Sprinkle with katsuobushi and dried seaweed. 
  • Serve immediately