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hot_biteHardJapanese

Takoyaki

Crispy-outside, creamy-inside Japanese octopus balls topped with savory sauce, mayo, and dancing bonito flakes.

⏱️ Prep: 30min🍳 Cook: 20min⏰ Total: 50min👥 Serves: 24🌡️ hot
⚠️ Contains: 🦐 Shellfish, 🥚 Egg, 🌾 Gluten, 🫘 Soy

Ingredients

  • 1 cupall-purpose flour
  • 1 tspdashi powder
  • 2 largeeggs
  • 1.5 cupswater
  • 6 ozcooked octopus(diced small)
  • 3 tbsppickled ginger(minced)
  • 4 wholescallions(thinly sliced)
  • 1/4 cuptenkasu
  • 1/4 cuptakoyaki sauce(for topping)
  • 3 tbspKewpie mayonnaise(for topping)
  • 1/2 cupbonito flakes(for topping)
  • 1 sheetnori seaweed(shredded, for topping)

📝 Make Ahead

Must be served immediately - takoyaki do not hold well. Batter can be made 1 hour ahead.

Instructions

  1. Whisk flour, dashi powder, eggs, and water until smooth, let rest 15 minutes
  2. Heat takoyaki pan and brush wells generously with oil
  3. Fill each well nearly full with batter
  4. Add a piece of octopus, some ginger, scallions, and tenkasu to each
  5. Cook until bottom sets, about 2 minutes
  6. Use picks to rotate balls 90 degrees, let cook another minute
  7. Continue rotating to form spheres, cooking until golden all over, about 5 minutes total
  8. Transfer to serving boat, drizzle with takoyaki sauce and mayo in zigzag pattern
  9. Top with bonito flakes and nori, serve immediately while bonito is still dancing

💡 Pro Tips

A takoyaki pan is essential. Keep turning the balls continuously for even cooking and a perfect round shape.

📜 History

Takoyaki originated in Osaka in 1935. They became a defining street food of the city and are now beloved throughout Japan and beyond.

Also pairs well with:

sakejapanese-whiskybeer