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Takoyaki

Takoyaki

Takoyaki is a true taste of Japanese street food culture, offering a medley of textures and flavors in each ball. The batter, infused with dashi and soy sauce, provides a delicate outer crust that gives way to a fluffy interior, filled with savory octopus, fresh green onions, and a hint of zesty ginger. A Takoyaki pan is ideal for achieving the signature round shape, and once cooked, each Takoyaki is garnished with a mixture of creamy mayo, tangy sauce, and umami-packed toppings. Serve fresh and hot for an irresistible appetizer or snack!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack, Steert food
Cuisine Asian, Japanese
Servings 30 pieces
Calories 7 kcal

Equipment

  • Takoyaki Pan or Ebelskiver Pan: Essential for shaping the Takoyaki balls, with rounded indentations to cook each piece evenly.
  • Takoyaki Turners or Chopsticks: Needed to flip each ball as it cooks, ensuring even cooking and a golden crust on all sides.
  • Large Mixing Bowl: For combining the batter ingredients smoothly.
  • Measuring Cups & Spoons :Accurate measurements are crucial for achieving the right batter consistency.

Ingredients
  

  • 2 cups Dashi 480 ml
  • 2 eggs
  • 1 tsp soy sauce
  • ¼ tsp salt
  • 1 cup + 2 tbsps all-purpose flour
  • 2 – 3 green onions finely chopped
  • 2 tbsps Benishoga (pickled red ginger), chopped
  • 5 – 6 oz octopus cut into ½-inch cubes
  • oil
  • Takoyaki sauce or Okonomiyaki sauce
  • mayo
  • Aonori (green dried seaweed)
  • Katsuobushi

Instructions
 

  • In a large bowl, mix well Dashi, eggs, soy salt, salt, and flour with a whisk.
  • Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour some batter to fill the holes of the pan.
  • Drop octopus pieces into the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.
  • Cook on medium heat for 1 to 2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch a video to see the technique. Cook for another 3 to 4 minutes, turning constantly.
  • Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori and Katsuobushi.

Notes

  • Dashi Stock:
    Dashi is a Japanese broth that brings a savory, umami depth to the batter. If Dashi isn’t readily available, you can use a mixture of water with a touch of soy sauce and a dash of dried bonito powder as an alternative.
  • Octopus Variations:
    Takoyaki traditionally uses octopus, but feel free to substitute with shrimp or mushrooms for a different taste. Just be sure to cut your filling into small, half-inch pieces to fit comfortably in the Takoyaki batter.
  • Cooking Tips:
    Takoyaki can be tricky to flip, especially at first. A quick tip is to let the batter set for a minute, then use chopsticks to rotate the balls gently. The batter should be just firm enough to flip, but soft enough to adjust shape in the pan’s holes.
  • Serving Suggestions:
    Serve Takoyaki hot and fresh, garnished with a drizzle of Takoyaki sauce and Japanese mayonnaise, then topped with Aonori and Katsuobushi. These toppings add both flavor and a signature appearance, with the Katsuobushi flakes dancing from the Takoyaki’s heat.

Make-Ahead Tips:

Takoyaki batter can be prepared up to 1 day in advance. Refrigerate until ready to use, and let it return to room temperature before cooking. Once cooked, Takoyaki is best enjoyed fresh, but leftovers can be reheated on a pan over low heat to maintain their crispy texture.

Nutrition

Calories: 7kcalCarbohydrates: 0.1gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 11mgSodium: 86mgPotassium: 18mgFiber: 0.002gSugar: 0.03gVitamin A: 16IUCalcium: 7mgIron: 0.1mg
Keyword Japanese festival foods, Japanese octopus balls recipe, Osaka Takoyaki, Street food Takoyaki recipe, Takoyaki recipe authentic
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