Monkey balls, also known as takowasa or octopus balls, are a popular type of Japanese street food consisting of diced octopus, other seafood, and vegetables that are coated in batter and deep fried into bite-sized balls. They have a crisp, tempura-like batter on the outside with a flavorful, umami-rich filling inside. Monkey balls get their humorous name from their round shape and brown color resembling monkey testicles. However, they are a beloved snack with a long history in Japanese cuisine.
What are the origins and history of monkey balls?
Monkey balls originated as a popular bar snack (tsukudani) in Osaka in the late 1940s. They were made from chopped octopus tentacles combined with negi (Japanese green onion) and pickled ginger then coated in a simple flour-based batter before deep frying. The brown, round shape resembling monkey testicles is how they got their playful nickname.
This simple street food snack grew in popularity across Japan through the 1950s and 60s. Vendors at festivals, sporting events, and outside bars would fry up fresh batches to serve. The modern version with a lighter, crisper batter became standardized in the 1970s. They are now sold pre-packaged frozen at grocery stores across Japan. Monkey balls remain a staple izakaya appetizer and festival food across Japan.
What ingredients are in monkey balls?
While octopus was originally the main filling, today’s monkey balls can contain a variety of mixed seafood and vegetables. Common ingredients are:
Octopus
Chopped boiled octopus is still the most popular filling option. The chewy, umami octopus pairs well with the light Tempura batter.
Shrimp
Small chopped shrimp add extra flavor and texture to the filling.
Fish cakes
Dense fish cakes like kamaboko and chikuwa add even more savory seafood umami.
Vegetables
Onions, cabbage, beansprouts, carrots and mushrooms are veggies frequently found mixed into the filling. This makes the snacks more nutritious while adding crunch.
Tempura batter
The batter is made from ingredients like flour, eggs, baking soda and ice water much like classic Tempura batter. It is very light and crisp after frying.
Seasonings
The fillings are seasoned with salt, dashi, soy sauce, sake, and other umami-boosting ingredients.
How are monkey balls made?
While ready-to-cook frozen monkey balls can be purchased at many Asian grocery stores, you can also make them fresh at home with these steps:
Prepare the filling ingredients
Chop, mince, and boil the octopus, shrimp, fish cakes, and vegetables until everything is in small, bite-sized pieces. Season the filling with salt, dashi, soy sauce, sake, and other desired flavorings.
Make the batter
Mix together flour, eggs, baking soda, and ice water until a smooth, lump-free batter forms. It should be thin enough to coat the filling.
Form the balls
Take a spoonful of filling and shape it into a small 1-2 inch ball. Dip the ball into the tempura batter until fully coated.
Deep fry
In a pot or deep fryer, heat 2-3 inches of oil to 350°F. Carefully add several battered balls at a time to avoid sticking. Fry for 2-3 minutes until the batter is crisp and golden brown, flipping over halfway through.
Drain and serve
Remove the fried monkey balls to a paper towel lined plate to drain excess oil. Enjoy hot, sprinkled with salt or dipping sauce.
What do monkey balls taste like?
Monkey balls have a delightful balance of textures and flavors in each bite. The crispy, airy tempura batter provides a pleasing crunch contrasting the soft, fragrant filling inside. The chopped seafood and vegetable filling has an umami richness balanced by salty and mildly sweet flavors. Overall, the taste is light rather than oily or fishy. It makes for an appetizing snack you can eat several of in one sitting!
How to eat monkey balls
Monkey balls are meant to be eaten by hand straight after frying. The proper way to eat them is:
Let cool briefly
Since they are usually served fresh from the fryer, let them cool for 1-2 minutes so you don’t burn your mouth.
Pop the whole ball in
You eat monkey balls in one or two bites. There’s no need to cut them open first.
Optional dipping sauce
Many people like to dip monkey balls in sauces like tonkatsu sauce, Japanese mayo, ponzu, or tempura dipping sauce. The sauce is not necessary but can add extra flavor.
Where to eat monkey balls in Japan
Here are some top spots to try monkey balls in Japan:
Izakaya restaurants and bars
Monkey balls are a fixture on most izakaya snack menus. Try them at popular chains like Torikizoku or at local izakaya in Japan.
Street food vendors
Summer festivals and street markets often have monkey ball vendors frying them up fresh on-site.
Convenience stores
Major chains like 7-Eleven and Lawson carry pre-made packaged monkey balls year round. They make a great convenience store snack.
Grocery store freezer section
Japanese grocery stores stock various frozen monkey ball products you can cook at home. Look for brands like Sagamiya or Masaya.
Nutrition facts and calories in monkey balls
The nutrition of monkey balls can vary slightly based on ingredients, but generally they provide:
| Nutrient | Amount (per 4 balls) |
|---|---|
| Calories | 180 |
| Carbs | 14g |
| Protein | 4g |
| Total Fat | 10g |
| Sodium | 230mg |
As deep fried snacks, they are high in calories and fat. But the protein from seafood provides some nutritional value. Overall, monkey balls make for a tasty occasional indulgence food rather than a daily health food. Moderating portion size is advised.
Are there any health risks from eating monkey balls?
Some potential health considerations with eating monkey balls include:
High sodium
The salt and soy sauce used to season the filling makes them quite high in sodium. This can be unhealthy for those with high blood pressure or sodium restricted diets.
Trans fats
If made with hydrogenated vegetable oil, the frying batter may contain trans fats which have negative health impacts. Check ingredient labels and ask vendors to avoid this.
Acrylamides
Deep frying at high heat can produce acrylamides which may increase cancer risk. Limiting portion size can reduce this exposure.
Allergies
Those with shellfish allergies need to avoid monkey balls due to the octopus, shrimp, and fish ingredients.
Choking hazard
The small round shape could potentially pose a choking risk for young children or those with swallowing disorders. Chopped or cut monkey balls may be safer for them.
Can you make vegetarian/vegan monkey balls?
Since the traditional filling contains seafood, monkey balls are not vegetarian or vegan by default. However, you can create plant-based versions by substituting the filling ingredients:
Use mushrooms or jackfruit
Finely chopped mushrooms or jackfruit are the most popular fillings to mimic the meaty texture of octopus.
Add plant-based protein
Tofu, edamame or textured vegetable protein can provide a protein boost.
Include veggies
Onions, cabbage, carrot, yamaimo, lotus root or kabocha squash make tasty fillings.
Season with umami
Use soy sauce, miso paste, nutritional yeast or seaweed to add savory umami flavor.
Use vegan batter
Substitute the egg in the batter with plant-based egg replacers. Use vegetable oil instead of lard for frying.
Do monkey balls contain real monkey meat?
No, despite the playful name, monkey balls do not actually contain any monkey meat. They are made from plant and seafood ingredients only. The name “monkey balls” simply refers to their round shape and brown color resembling monkey testicles. No primates are harmed in the making of this Japanese snack!
Why are they called monkey balls?
There are a few theories behind how takoyaki got the funny name “monkey balls”:
Resemblance to monkey testicles
Their round, brown shape is thought to resemble monkey testicles leading to the humorous moniker.
Association with “monkeys”
In old Japanese slang, “monkeys” referred to lower class laborers. The cheap street food was seen as food for common “monkeys”.
Osaka dialect wordplay
“Kobukuro” meaning “small balls” in Osaka dialect may have morphed into “monkey balls” when the food spread across Japan.
To be funny and memorable
The silly name simply made the snacks more amusing and memorable as a marketing tactic when they went mainstream in the 1970s.
What are some tips for making great monkey balls at home?
Making restaurant-quality monkey balls at home takes some practice. Here are pro tips:
Keep batter ice cold
Store batter in the refrigerator or add ice to help it stay viscous for an ultra-crispy crust.
Fry at the right temperature
Use a thermometer to maintain oil between 340-360°F. Too low and they get oily, too high and they burn.
Work in small batches
Frying too many at once drops the oil temp resulting in greasier monkey balls.
Flip them halfway
Fry about 1 minute per side for even cooking and color.
Let excess oil drain off
Letting fried monkey balls rest on a rack or paper towels prevents sogginess.
Keep balls consistent in size
So they cook evenly without some drying out or others being underdone.
Conclusion
Monkey balls are a beloved Japanese street food thanks to their whimsical name, fun appearance, and delicious blend of crispy, crunchy textures and salty, umami seafood flavor. While not the healthiest snack due to being deep fried, they are an iconic food experience to savor when visiting Japan. With some practice at home, you can master making perfect monkey balls just like the vendors in Osaka have for over 70 years. Be sure to look for them at your local izakaya restaurant, summer festival, or Asian grocery store freezer to enjoy this classic Japanese bar snack in all its round, brown, monkey testicle-shaped glory.