Takoyaki Recipe

Enjoy this Quick and Easy Takoyaki Recipe you can cook in minutes with just one chopstick. Made with a takoyaki pan and topped with homemade takoyaki sauce, kewpie mayonnaise, aonori and katsuobushi.

Crispy golden takoyaki taste amazing when prepared with traditional ingredients and toppings. But they’re also super easy to tweak to your preferences. If you don’t like octopus, you can substitute with your favourite proteins, or experiment with sweet ingredients for something completely different!

It’s also a fun way it’s a great way to get creative in the kitchen and try your hand at mastering the takoyaki cooking technique.

Takoyaki is one of the most popular street snacks in Japan, aside from yakisoba noodles and onigiri rice balls. Little roadside stalls can be found everywhere, ready to serve up a batch of takoyaki when you need it most. But for the freshest, tastiest takoyaki, the best thing to do is to make it yourself.

We learnt this Quick and Easy Takoyaki recipe while staying in a cool surfie-style guesthouse in Hyuga, Japan. (It’s also where we first discovered Chicken Nanban too!) Our wonderful host Masa-san and his lovely wife were keen to share their recipe. Even better, they showed us their handy technique to make takoyaki using just one chopstick.

If you top your takoyaki with katsuobushi (aka bonito flakes – thinly shaved dried fish) – you’ll find that it reacts with the heat from the fresh takoyaki which makes the bonito ‘dance’ on top of your takoyaki as it begins to absorb moisture. Cool huh!

To make takoyaki at home you’ll need a proper takoyaki plate. They come in all shapes and sizes, like this cast iron takoyaki plate and this electric takoyaki pan, but the well shape is essential when cooking. You’ll also need a takoyaki pick or chopstick to flick the takoyaki into shape while grilling.

Takoyaki (Grilled Octopus Balls)

Takoyaki, or Grilled Octopus Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make the traditional style with bits of octopus or choose other creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!

Prep: 15min

Total: 25min

Yield: 26

Serving Size: 1 serving

Nutrition Facts: calories 51 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 17 mg, Sodium 124 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• ¼ cup katsuobushi (dried bonito flakes) ((I use one with bigger flakes—see the picture below))
• 2 green onions/scallions
• 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)
• 4.2 oz octopus sashimi (boiled octopus)
• 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
• ⅓ cup tenkasu/agedama (tempura scraps)
• 1 cup all-purpose flour (plain flour)
• 2 tsp baking powder
• ½ tsp kosher salt (Diamond Crystal; use half for table salt)
• 2 large eggs (50 g each w/o shell)
• 1 tsp soy sauce
• 1½ cups dashi (Japanese soup stock; click to learn more)
• ½ cup Takoyaki Sauce (homemade or store bought) ((or use tonkatsu sauce))
• Japanese mayonnaise
• katsuobushi (dried bonito flakes)
• aonori (dried green laver seaweed)
• pickled red ginger (beni shoga or kizami beni shoga)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients.’, ‘name’: ‘Gather all the ingredients.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Prepare the Filling’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Grind the katsuobushi (bonito flakes) into a fine powder. Set aside; we’ll use this powder when we’re cooking the takoyaki.’, ‘name’: ‘Grind the katsuobushi (bonito flakes) into a fine powder. Set aside; we’ll use this powder when we’re cooking the takoyaki.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the green onions into fine slices and mince the red pickled ginger.’, ‘name’: ‘Cut the green onions into fine slices and mince the red pickled ginger.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-1.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut the octopus into ½ inch (1.3 cm) bite-sized pieces (cut into smaller pieces for kids so they can chew it more easily). I use the “rangiri” cutting technique.’, ‘name’: ‘Cut the octopus into ½ inch (1.3 cm) bite-sized pieces (cut into smaller pieces for kids so they can chew it more easily). I use the “rangiri” cutting technique.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-1-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-2.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Takoyaki Batter’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt and whisk it all together.’, ‘name’: ‘In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt and whisk it all together.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the eggs, soy sauce, and dashi.’, ‘name’: ‘Add the eggs, soy sauce, and dashi.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)’, ‘name’: ‘Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-6.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Cook the Takoyaki’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the takoyaki pan to 400ºF (200ºC) over medium heat. Using a brush, generously oil the pan’s rounded chambers and flat surface on top. When you see smoke rising from the pan, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities with the batter. In the next steps, the batter will likely overflow as you add more ingredients to it.’, ‘name’: ‘Heat the takoyaki pan to 400ºF (200ºC) over medium heat. Using a brush, generously oil the pan’s rounded chambers and flat surface on top. When you see smoke rising from the pan, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities with the batter. In the next steps, the batter will likely overflow as you add more ingredients to it.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-3-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-7.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add 1-3 octopus pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.’, ‘name’: ‘Add 1-3 octopus pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-3-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the tenkasu, green onion, and pickled red ginger on top. After 3 minutes or so, when the batter on the bottom of the balls has set and is slightly crisp, use skewers to break the connected batter between each ball. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn to help form a ball shape. The uncooked batter will flow out from inside each takoyaki to create another side of the ball. After you finish turning them, set a timer for 4 minutes.’, ‘name’: ‘Sprinkle the tenkasu, green onion, and pickled red ginger on top. After 3 minutes or so, when the batter on the bottom of the balls has set and is slightly crisp, use skewers to break the connected batter between each ball. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn to help form a ball shape. The uncooked batter will flow out from inside each takoyaki to create another side of the ball. After you finish turning them, set a timer for 4 minutes.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-3-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-9.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Next, rotate them a second time, starting again with the first ball: Turn each takoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home takoyaki griddles don’t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for 4 minutes, they are done.’, ‘name’: ‘Next, rotate them a second time, starting again with the first ball: Turn each takoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home takoyaki griddles don’t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for 4 minutes, they are done.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-3-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2013/10/Takoyaki-NEW-10.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Transfer them onto a plate and drizzle the takoyaki sauce and Japanese mayonnaise on top. Finish the dish with a sprinkling of katsuobushi and dried green seaweed and a side of pickled red ginger. Serve immediately (but be careful—they’re VERY hot inside!)’, ‘name’: ‘Transfer them onto a plate and drizzle the takoyaki sauce and Japanese mayonnaise on top. Finish the dish with a sprinkling of katsuobushi and dried green seaweed and a side of pickled red ginger. Serve immediately (but be careful—they’re VERY hot inside!)’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-4-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2020/11/Takoyaki-2994-I-1.jpg’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2-3 weeks.’, ‘name’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2-3 weeks.’, ‘url’: ‘https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-56479-step-5-0’}]}

Takoyaki Recipe

How to make the ultimate Japanese street snack in your own home.

Prep: 10min

Total: 20min

Serving Size: 4 balls

Nutrition Facts: servingSize 4 balls, calories 159 kcal, Carbohydrate 19 g, Protein 9.7 g, Fat 4 g, Saturated Fat 0.8 g, Cholesterol 60.5 mg, Sodium 373 mg, Fiber 0.55 g, Sugar 3.3 g

Ingredients:

• 3 large eggs (lightly beaten)
• 4.25 cups cold water
• 2 tsp instant dashi
• 2 tsp soy sauce
• 1/2 tsp salt
• 2.5 cups all purpose flour (about 300g)
• 1/2 lb boiled octopus (0.5″ cubed)
• 1 bunch green onions (sliced)
• 1 cup tempura bits (or rice krispies)
• beni shoga/pickled ginger (if desired)
• shredded or cubed cheese (if desired)
• mayo (preferably Japanese/Kewpie Brand)
• takoyaki sauce
• bonito flakes
• aonori (or seaweed strips)

Instruction:

1. Beat the eggs and add the water and stock granules. Add the egg-water-dashi mixture to the flour and salt and mix well. Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil.
2. When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
3. Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded cheese (if using).
4. After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a skewer or two to turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.
5. The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes. Overall I’d say it takes about 10-15 minutes per batch, from start to finish, depending on how crispy or soft you like your takoyaki.
6. To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce. Genrously sprinkle on the bonito flakes and aonori. Enjoy, but be careful, the insides are hot!

Quick & Easy Takoyaki Recipe

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour.

Prep: 10min

Total: 20min

Yield: 30

Serving Size: 4 g

Nutrition Facts: servingSize 4 g, calories 30 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 65 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 450 ml dashi stock
• 140 g plain flour / all purpose flour
• 10 g cornstarch / cornflour (or cornstarch)
• 1 egg
• 100-140 g octopus pieces (chopped into 2cm pieces (or substitute with chicken, ham, bacon or cheese))
• 1/2 cup spring onion / green onion (chopped)
• 1-2 tbsp pickled ginger (chopped)
• 1/2 cup tenkasu (crispy tempura crumbs)
• Takoyaki Sauce (or okonomiyaki sauce)
• kewpie mayonnaise (we recommend kewpie mayo for the most traditional flavour)
• seaweed flakes / aonori (dried green seaweed powder)
• bonito flakes / katsuobushi (dried bonito flakes)
• Salt
• Parmesan
• Curry powder
• Cheese

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Slice the octopus (or other protein, if substituting) into bite-size pieces then pop aside.’, ‘name’: ‘Octopus’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Combine the plain flour and cornstarch in a bowl. In a separate bowl, whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You’re aiming for a thin, runny consistency here, so if it’s too thick just add more water or dashi.’, ‘name’: ‘Batter’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.’, ‘name’: ‘Pour’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a chopstick to cut out a square shape around each takoyaki well.’, ‘name’: ‘Fillings’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: “Next comes Masa’s fancy technique. Move your chopstick in an ‘L’ shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you’ll quickly get the hang of it.”, ‘name’: ‘Shape’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.’, ‘name’: ‘Flip’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-0-5’}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘For The Toppings:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.’, ‘name’: ‘Toppings’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Classic: Top with bbq sauce (or takoyaki sauce or okonomiyaki sauce) and Kewpie mayonnaise in a zigzag pattern. Dust with aonori powder and katsuobushi (bonito flakes).’, ‘name’: ‘Classic’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Hyuga Style: Top with Kewpie mayo, aonori and a sprinkling of salt.’, ‘name’: ‘Hyuga Style’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Masa-san’s Recommendation: Top with parmesan, salt and a light dusting of curry powder.’, ‘name’: ‘Masa-san’s Recommendation’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Wandercooks style: Sprinkle with your very own homemade matcha green tea salt.’, ‘name’: ‘Wandercooks style’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cheesy Goodness: Sprinkle cheese on top and grill (broil) for a couple of minutes until melty and delicious.’, ‘name’: ‘Cheesy Goodness’, ‘url’: ‘https://www.wandercooks.com/quick-and-easy-takoyaki-recipe/#wprm-recipe-7805-step-1-5’}]}

Takoyaki (Japanese Octopus Balls)

These warm and flavorful fried octopus balls are so tasty you’ll want to pop all of these in your mouth instantly. This takoyaki recipe will show you how to make fresh octopus balls that have a crispy outer layer and tender centers filled with ample amounts of octopus, green onions, pickled ginger, and tenkasu in under one hour!

Prep: 20min

Total: 50min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: calories 44.78 kcal, Carbohydrate 6.13 g, Protein 2 g, Fat 1.21 g, Saturated Fat 0.27 g, Cholesterol 21.84 mg, Sodium 102.37 mg, Fiber 0.2 g, Sugar 0.09 g, unSaturated Fat 0.5 g, servingSize 1 serving

Ingredients:

• 2 g dashi powder
• 10 fl oz warm water (100-110 °F)
• 2 large eggs
• ½ fl oz soy sauce
• 60 g all purpose flour
• 56 g rice flour
• 5 g baking powder
• vegetable oil (to grease the pan)
• 3 oz cooked octopus (cut into ¼ inch pieces)
• 10 g pickled ginger (minced)
• 2 stalks green onion (sliced thinly)
• 13.5 g tenkasu
• takoyaki sauce
• aonori (dried seaweed powder )
• Japanese mayonnaise
• kizami (nori shreds )
• bonito flakes

Instruction:

1. Heat the water at least 100 °F and no more than 110 °F, then add the dashi powder and stir until it’s completely dissolved. Add the eggs and soy sauce into the dashi and whisk until it’s combined.
2. In a bowl combine the all-purpose flour, rice flour, and baking soda. Sift the dry ingredients into the wet ingredients and whisk until there are no more lumps.
3. Add the batter into a squeeze bottle if you prefer. This can make adding batter to the pan cleaner, without dripping.
4. Preheat the takoyaki pan over the stove on medium heat. Brush on some vegetable oil on each dip in the pan.
5. Pour the batter into each dip at about 80% of the way up—do not add too much because it will expand.
6. Cook for about one or two minutes, or until the batter begins to slightly bubble. This will ensure the fillings stay in the center and don’t sink to the bottom. Add a little bit of each of the fillings into each takoyaki.
7. After you’ve filled each ball, go to the first takoyaki and use the takoyaki stick to release it from the sides to turn the ball in ¾ of the way around. Leave a little opening (about 1/8 inch) in the takoyaki so it is not completely covered. This is the opening where you will later fill in with more crispy, cooked batter.
8. Pour more batter over the entire pan and into the opened spaces and continue to cook until the batter bubbles. Carefully watch the takoyaki at this time, adjusting the heat if it’s burning too hot or too low. You want to give enough time for the batter to cook all the way through without burning.
9. Use the takoyaki stick to begin to turn the takoyaki around when the batter bubbles. Use the stick to move the batter around the edges of each semi-circle and fold them into each takoyaki ball as you are turning them.
10. Cook the balls until each are golden brown and crispy on the edges. All the takoyaki should measure at 200 °F internally.
11. Remove the balls with the stick and top them with takoyaki sauce, sprinkle aonori, squeeze some mayonnaise, add some seaweed strips, and bonito flakes on top. Serve immediately.

How To Make Takoyaki (Recipe) たこ焼きの作り方（レシピ）

FAQ

What is takoyaki batter made of?

What is in traditional takoyaki?

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