Takoyaki Recipe

Name: Akari Japanese Bistros Takoyaki Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 2 cups dashi stock (warm); 1 whole egg; 1 tsp soy sauce; 1 tsp baking powder; 1 tsp salt; 8 oz cooked octopus, diced (tako); 3 tbsp green onions, thinly sliced; 1 cup tenkasu (tempura scraps) or crushed panko; 2 tbsp pickled ginger (beni shoga), chopped; 2 tbs vegetable oil (for greasing pan); 6 tbsp takoyaki sauce (or okonomiyaki sauce); 4 tbsp Japanese mayonnaise (Kewpie preferred); 1 tsp aonori (dried seaweed flakes); 0.25 cup katsuobushi (bonito flakes)

Inspired by Akari Japanese Bistro

Time35m

Serves4

Make Takoyaki Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter and base

1 cup 00 bread flour

2 cups dashi stock (warm)

1 whole Egg

1 tsp Aged soy sauce

1 tsp Baking powder

1 tsp Celtic sea salt

Filling and mix-ins

8 oz cooked octopus, diced (tako)

3 tbsp green onions, thinly sliced

1 cup tenkasu (tempura scraps) or crushed panko

2 tbsp pickled ginger (beni shoga), chopped

Sauces & toppings

2 tbs vegetable oil (for greasing pan)

6 tbsp takoyaki sauce (or okonomiyaki sauce)

4 tbsp Japanese mayonnaise (Kewpie preferred)

1 tsp aonori (dried seaweed flakes)

1/4 cup katsuobushi (bonito flakes)

Method

Batter and base

Make the batter

In a mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt until evenly combined. In a separate bowl, beat 1 whole egg lightly and combine with 2 cups warm dashi stock and 1 tsp soy sauce. Gradually pour the wet mixture into the dry ingredients while whisking until smooth and slightly thin in consistency (similar to crepe batter). Let rest 5 minutes to hydrate the flour.

Preheat takoyaki pan

Heat a takoyaki pan over medium heat until hot (about 3–5 minutes). Brush each cavity generously with vegetable oil (use a pastry brush or paper towel). Maintain medium heat — too high will burn the outside before the inside cooks.

Filling and cooking

Fill cavities

Pour batter into each greased cavity until it slightly overflows (fill to the top) so you have enough batter to form balls when turning. Work quickly while batter is fluid.

Add fillings

Immediately drop a small piece (about 1/2 inch) of diced cooked octopus into each cavity, then sprinkle a pinch of tenkasu (tempura scraps), a little chopped pickled ginger, and a few slices of green onion over each. If you prefer more octopus, add two small pieces per cavity.

Cook and turn

Cook until the edges begin to set (about 1–2 minutes). Using takoyaki picks, skewers, or two thin metal skewers/chopsticks, rotate each piece 90 degrees to let uncooked batter flow out and form a ball. Continue turning every 30–60 seconds to shape into round balls and cook evenly, about 4–6 minutes total. The exterior should be golden and slightly crisp, the interior soft. If the pan sticks, add a little oil to the cavities.

Sauces & finishing

Plate and sauce

When the takoyaki are uniformly golden and cooked through, transfer them to a plate or serving tray. Immediately brush or drizzle takoyaki sauce over each ball (about 1 tsp sauce per ball, more to taste).

Add mayonnaise and toppings

Drizzle Japanese mayonnaise in thin lines over the sauced takoyaki. Sprinkle aonori (dried seaweed) evenly, then finish with a generous scattering of katsuobushi (bonito flakes). Serve hot.