Omelette Balls - Takoyaki

Omelette Balls - Takoyaki

We absolutely love these little omelette balls. Takoyaki is one of those Japanese street food classics that looks seriously impressive but is genuinely so fun to make at home. You get these gorgeous golden spheres with a crispy outside and a soft, custardy middle, packed with spring onion, ginger and tofu. We keep coming back to this one because it hits that perfect snacky, sharing food vibe that makes everyone around the table very happy. If you've got a takoyaki pan sitting in a cupboard, tonight is absolutely the night to get it out.

Cook: 30 min
Serves 4

Before You Start

  • Takoyaki pan
  • Large mixing bowl
  • Whisk

Ingredients

  • 2 tsp soy sauce or tamari
  • 180g Crackd The No-Egg Egg
  • 400g gram flour
  • 920ml water
  • salt to taste
  • 2 tbsp pickled ginger
  • 4 spring onions
  • 1 x 300g block of silken tofu
  • plant-based Sriracha mayo

Method

1

Make the batter

  • In a large mixing bowl, whisk together the Crackd The No-Egg Egg liquid, gram flour, water, tamari and a pinch of salt until smooth
2

Prepare the fillings

  • Finely slice the spring onions and ginger
  • Cut the tofu block into small pieces
3

Heat the pan

  • Heat up the takoyaki pan and brush each compartment with some olive oil
4

Cook the omelette balls

  • Once the takoyaki pan is hot, pour equal amounts of the batter into each individual compartment
  • Cook for a few minutes (approx 5-6 minutes), until the bottom of the balls feel cooked before sprinkling over some of the fillings
  • Turn the omelette balls at a 90° angle and cook again for a few minutes until the base feels cooked
  • Repeat this process until all sides of the balls are cooked (it should take around 10-15 minutes for each batch)
5

Time to serve 

  • Once the balls are cooked through, remove the omelette balls from the pan and serve on a large plate
  • Drizzle over some sriracha mayo, teriyaki sauce, sliced ginger and spring onions to serve

Tips & Variations

  • Get the flip right: Use a skewer or chopstick to rotate the balls as they cook. You want to turn them quarter turns gradually so they form a proper sphere rather than a flat-sided puck. Ian spent a lot of time learning this the hard way so you don't have to.
  • Swap the filling: Tofu is brilliant here but you can use finely chopped mushrooms or even a little kimchi for an extra punch of flavour. Henry always sneaks in a tiny bit of extra ginger because he's like that.
  • Serve it properly: Don't skip the toppings. Takoyaki sauce, vegan mayo, pickled ginger and a good scatter of spring onions on top is what takes these from nice to absolutely knockout. The toppings are not optional.

Why This Works

The trick here is the Crackd egg liquid combined with gram flour, which gives you that classic slightly eggy, light batter that holds its shape beautifully and crisps up in the pan. We find the tamari in the batter adds this quiet depth of savouriness that makes every single bite taste really rounded and complete. Getting the pan properly hot and oiled before you pour is the move that separates good takoyaki from great takoyaki, trust us on this one.