Fried Takoyaki Recipe

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. In a separate bowl combine 2 cups warm dashi stock, 2 large eggs and 1 tablespoon soy sauce; whisk to homogenize. Gradually pour the liquid into the dry ingredients while whisking until smooth and slightly thin (should coat the back of a spoon but still pour easily). Let the batter rest for 10 minutes at room temperature.

Prep fillings

While batter rests, dice 8 oz cooked octopus into 1/2-inch pieces, thinly slice green onions to yield about 3 tablespoons, finely chop 2 tablespoons pickled ginger, and have 1/4 cup tenkasu or crushed panko ready. Pat octopus dry with paper towel to remove excess moisture.

Heat the pan

Use a takoyaki pan if you have one. Alternatively, use a nonstick skillet and improvise by forming small rounds. Heat the takoyaki pan or skillet over medium heat and add enough vegetable oil to generously coat each mold or the pan surface (about 1/4 to 1/2 cup total). Allow oil to get shimmering but not smoking.

Fill molds or form rounds

If using a takoyaki pan: pour batter into each mold until nearly full. Drop one piece of diced octopus into each mold, then add a pinch of green onions, a little pickled ginger and a few tenkasu. Top with a small extra splash of batter if needed. If using a skillet: spoon rounds of batter (~2 tablespoons each) spaced about 1 inch apart; quickly place a piece of octopus onto each disk and sprinkle with green onions, ginger and tenkasu.

Fry and turn

Cook for 1.5–2 minutes until the bottoms are set and lightly golden. Using a skewer, chopstick or small spatula, turn each piece 90 degrees so uncooked batter runs out and forms a ball. Continue rotating every 30–60 seconds so the pieces become evenly golden and crisp on all sides—total cooking time about 4–6 minutes (longer if using a skillet single-side method). The interior should be tender and fully set.

Finish crisping (optional shallow-fry)

For an extra-crisp exterior like 'fried takoyaki', transfer cooked balls to a preheated skillet with 1–2 tablespoons oil and shallow-fry, turning often, for 1–2 minutes until deeply golden and crisp. Drain briefly on paper towels.

Plate 6–8 takoyaki balls per serving. Drizzle each with takoyaki/okonomiyaki sauce (about 1 tablespoon per serving) and then with Japanese mayonnaise in thin zig-zags (about 1–2 tablespoons per serving). Sprinkle with 1–2 teaspoons aonori and scatter 1–2 tablespoons bonito flakes on top so they flutter from the heat. Serve immediately while hot.