So you’re wanting some iconic Osaka street food. Good news? You don’t need to go to Osaka to eat perfect Takoyaki! You can make it easily at home. Read on to find all you need to know about these crispy yet melt in your mouth battered and fried balls of octopus.
What is Takoyaki ??
Tako means octopus and yaki means grill or fry (as explained in these Japanese food terms), though, it is not just grilled octopus. They are round in shape and made from a batter of flour, egg and dashi stock with octopus and other ingredients as fillings. They are also round because they are cooked in a special pan.
Konamono
Takoyaki is also usually classified as “Konamono (flour things)” along with Okonomiyaki because they are both cooked with flour (“Kona” in Japanese) batter.
Ingredients for Takoyaki:
Flour
You can certainly use all purpose flour(protein content around 11%) mix adding baking powder and mix with Dashi stock. Though because it is so popular, you can purchase special Takoyaki Mix
Flour (protein content is around 11%). They are available from Japanese grocery stores and online.
Octopus
Ideally, starting with raw octopus, parboiling it quickly so it is about 80% cooked and the cooking process finishes inside the Takoyaki itself. This is because overcooked octopus can become a bit chewy.
However, I usually buy ready-cooked octopus from the local supermarket. Then cut it really chunky so that the pieces will not be overcooked inside the Takoyaki balls. (Step by step photo 1 and 2)
Tenkasu
You may be wondering what the Tenkasu 
is. Tenkasu is the crunchy bits of deep-fried batter produced as a by-product of Tempura. Adding tenkasu gives depth of flavor. You can make tenkasu or keep the tenkasu when you make Tempura. Or because it is often used for other dishes like Okonomiyaki and Udon noodle salad, you can purchase a packet from Japanese grocery stores or online.
Red pickled ginger & Chopped scallions
This ginger, known as “Beni-Shoga” in Japan and chopped scallions are added for more color and also adds a tangy refreshing taste when you bite into them. Red Pickled Ginger
is available from Japanese grocery stores or online.
Takoyaki Sauce
These octopus balls are usually dressed with a special Takoyaki Sauce which is similar to Okonomiyaki sauce. It has a sweet fruity flavor but is mellower than Okonomiyaki sauce. It is also often dressed with Japanese mayonnaise. I recommend the “Otafuku” brand, and they should be available from Japanese grocery stores. If you can’t get your hands on it, you can purchase it online, or make a homemade sauce that I have included in the recipe card.
Toppings
Usually, Takoyaki is topped with bonito flakes and seaweed flakes. Those toppings are all readily available in Japan. Outside of Japan, any Asian or Japanese grocery stores should stock them. You can eat them without those toppings but I always feel like something is missing and the taste and flavor is incomplete when I run out of those toppings.
Special Equipment you need
- Takoyaki-Pan – A special pan to make the cute round ball shape. Usually, they make either eight or sixteen balls at a time. There are electric pans, Cassette gas takoyaki device
and also Takoyaki cast iron grill pan .
. 
- Takoyaki oil brush – This special brush perfectly fits the holes of the takoyaki pan in order to grease and distribute the oil evenly in each hole. If you don’t have it, just scrunched kitchen paper towel will do the job. (step by step photo 9)
- Takoyaki pick – It is a little bit like an ice pick with a tiny flat end which will enable you to grip the edge of the balls and make it easier to turn the balls. You don’t need to purchase it, bamboo skewers will do the job.
Tip to flip the balls in the pan
Have you ever seen how takoyaki is made? You don’t need to be a chef to make this but there are some skills and practice required. The most important part is to flip the takoyaki while the batter is half cooked so that the batter can run down to the bottom of the pan when the ball is flipped to create a sphere shape. That way all the fillings will go into the middle of the ball and not sit at the top of one side. (Step by step photo )
FAQ
Q: Do I need the special takoyaki pan?
A: Yes. Because the batter is runny, if you use a flat-surfaced frying pan, it will not make the sphere shape. Some Japanese grocery stores stock them Cassette gas takoyaki pan
, electric takoyaki device 
or Takoyaki cast iron grill pan.
Also, they are available at online stores. Or I suggest using a dutch pancake pan instead. They are a little bit shallower than a Japanese takoyaki pan but it will at least make a round shape and will look like takoyaki.
Q: What can I substitute octopus with?
A: I suggest you try octopus first. All together they are really delicious. But if you really don’t like it, you can substitute with bacon bits, luncheon ham, squid, shrimp, fish cakes, cheese, mochi, and tofu, etc.
Stay connected
If you liked this recipe, please rate the recipe and leave comments below!
If you like the recipe please rate the recipe and leave comments below. Also don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter and Instagram. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes! Sign up form is on the right-hand sidebar.
Ingredients
- 1cup/100g flour *1
- 1 egg
- 1.25cup/300ml dashi stock *1
- 1.8oz/50g cooked octopus
- 1/4 cup of finely chopped scallions
- 1/4 cup Tenkasu
- 2 tbsp red pickled ginger
- 2 tbsp takoyaki sauce
- 1 tbsp Japanese mayonnaise
- 1 tbsp seaweed flake to top
- 2 tbsp bonito flake to top
Instructions
- Combine water, egg and dashi stock together in a bowl and mix well until frothy.
- Sift the plain flour into a large bowl and add the liquid mixture over the flour.
- Whisk them together well until all the dry flour is completely mixed in.
- Heat the takoyaki pan and oil the holes with the oil brush. *2
- Pour the batter into the pan holes so they are approximately 80% full and then add the octopus, green onion, tempura crisps and pickled ginger .Then add more of the batter until it's just overflowing.
- Cook for approximately 1 & 1/2 minutes, then trim off the excess batter and flip them over by inserting the Takoyaki pick from 4 o'clock direction, turn your wrist 90°.
- Keep flipping them around until the takoyaki are a golden-brown color. *3
- When all balls outside are crispy golden brown, turn the heat off.
- Serve them on a plate and coat with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori and bonito flakes to serve.
Video
Notes
Nutrition
Chopstick Chronicles is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an amazon associate I earn from qualifying purchases.
Oops I forgot to rate, but yes takoyaki was fun to make and delicious!
Hi! Thank you for the delicious recipe, takoyaki was fun to make but I almost prefer the ones that I had at the Japan Festival near my home, sadly it’s only held once a year. I do have one question, how do you cook your octopus? I would buy pre-boiled but they’re usually sold in large quantities. I’ve seen a lot of conflicting info from boiling 4 minutes to 30 minutes, or to put it in ice cold water to leaving it to cool naturally otherwise it’ll be tough so I’m kind of confused 😅
I love this recipe. The Takoyaki turned out to be a hit. Your recipes are detailed and easy to follow. Thanks for your work.
Thank you Tad 😀
I can’t find the dashi stocks here in Canada, what is the best substitute for that?
Hi Bhey, you can make without.
Hi,
Bought a Takoyaki pan and tried this recipe. It was easy to follow. They were fun to make. They turned out great.
Thank you for the recipe.
Hi Tad, you are welcome 😀 Thank you for the comment and excellent rating.
Thank you! Since I can’t read the Japanese packaging, I really appreciate your pictures of the store bought ingredients.
You are welcome Lyn 😀
Arigato for this easy to follow recipe. I am not the best cook but my Takoyaki tasted so yummy.
Flipping them was a little fiddly but i am sure i would get better at it.
By the way, your photos are always so professional. Do you do your own photography?
Ohhhh Thank you so much Frank for your kind words. Yes definitely you will be a pro very soon 😀
I loovveee takoyaki and they were surprisingly easy to make except I’m not so good at turning them but I’ll keep practicing
Practice makes perfect 😀 keep practicing Elli
Hi! I’m excited to try this recipe but am slightly confused. There is not water in the list of ingredients but in the instructions thers is water. Should there be water and if so, how much?
Hi Thora, 300ml Dashi stock is liquid 😀
Hi Shihoko, I’ve just discovered your blog and love it! We lived in Japan for a few years and love to make Japanese food at home. We love Takoyaki so much we bought a cast iron pan home from Japan 🙂 I have a question, we have always made our Okonomiyaki and Takoyaki with the special pre mixed flours as we can get them locally. We’ve always liked the taste but do you think it is better to make from scratch or are the pre-mixes just as good? Thanks for your recipes!
Hi Rachel, I often use premix too and prefer premix. If you can get premix, use them. This is recipe for those who can not get pre mix. When I was young, there were not pre mix, so my mother always made from scratch but since pre . mix available, why not.
Hi, your recipe does not list milk, but the instructions says combine water egg and milk.
I am a little confused. Is there milk or not.
I am going to make some as soon as my pan gets delivered from amazon.
Thanks
Hi, Thank you for letting me know. How did I get milk there?? it supposed to be dashi. I will fix the recipe. Thank you!
These look so delicious! The dashi stock with the octopus sounds amazing!
Thank you Samantha 😀 They are delicious 😀
These are SO tasty. It was definitely something we would not have thought to try on our own but it was fun to try something new and exciting and the results…WOW! So good! Thanks for a great recipe that was totally do-able in our everyday kind of kitchen 🙂
You are welcome Meagen 😀
I made this using a abelskiever pan and I cant tell you how tasty they were! There were only 8 rounded slots in my pan… now Im on the hunt for a traditional Takoyaki pan… These are definitely going to become a regular at our cocktail parties!
Thank you Michele 😀 Good luck with the Takoyaki Pan
I was about to suggest that pan or a cake pop maker, lol
So tasty, thank you for a wonderful recipe that encouraged me to step out of my “cooking comfort zone”.
You are welcome Joanie 😀
shrimp is my favorite i love it !
Thank you! This is octopus but you can definitely substitute it with prawns 😀
Hummmm am going to make it with shrimps…I hate octopus…Thanks or the recipe and EXPLANATION…YOU made it so UNTERESTING to read about each ingredient
You are welcome Robson, If you don’t like octpus, how about squid. In terms of texture and taste, I think squid is closer, but sometimes I use bits of sausages, bacon or fish cakes(chikuwa) for my students to try. So experiment them and find your like 😀
Yuuumm!! My roommate is also from Japan and brought a Takoyaki machine to our apartment one summer and we spent all night making this-brings back so many memories! This one looks amazing 🙂
Thank you Joleen, aren’t they fun to make? 😀