Name: Oishi Kitchens Takoyaki Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup All-purpose flour; 1.5 cups Dashi stock (or water); 1 large Egg; 1 cup Chopped cooked octopus; 0.5 cup Chopped green onions; 0.5 cup Shredded cabbage; 0.25 cup Tenkasu (tempura scraps); 2 tbs Beni shoga (pickled ginger); to taste Takoyaki sauce; to taste Kewpie mayonnaise; to taste Nori powder (seaweed flakes); to taste Bonito flakes; 1 tbs Vegetable oil

Oyster Shooter

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Popular Japanese street food: octopus inside fried dough balls with cabbage, green onion, tenkasu & beni shoga, topped with takoyaki sauce, kewpie mayo, nori powder & bonito flakes

In a mixing bowl, combine the all-purpose flour and dashi stock. Whisk until smooth. Add the egg and mix until fully incorporated.

Prepare the Batter

Fold in the chopped octopus, green onions, shredded cabbage, tenkasu, and beni shoga into the batter.

Add Fillings

Heat a takoyaki pan over medium heat and brush the wells with vegetable oil.

Preheat Takoyaki Pan

Pour the batter into each well, filling them about 3/4 full. Cook for about 2-3 minutes until the edges start to set.

Cook Takoyaki Balls

Using a skewer or chopsticks, turn the balls 90 degrees to allow the uncooked batter to flow into the wells. Cook for another 2-3 minutes until golden brown.

Turn the Balls

Remove the takoyaki from the pan and place on a plate. Drizzle with takoyaki sauce and kewpie mayo, then sprinkle with nori powder and bonito flakes before serving.

Serve

All-purpose flour

Dashi stock (or water)

Chopped cooked octopus

Chopped green onions

Shredded cabbage

Tenkasu (tempura scraps)

Beni shoga (pickled ginger)

Takoyaki sauce

Kewpie mayonnaise

Nori powder (seaweed flakes)

Bonito flakes

Vegetable oil

Takoyaki

Pork/Beef or vegan stuffed dumplings 🥟 cooked to perfection. Pan fried then steam cooked. Crispy bottom

Gyoza 5 Pieces (Meat or Vegan)

Konjac jello pouch in Peach, Grape, or Lychee flavors

Konjac Jello Pouch (GF)

Spicy miso broth with homemade noodles topped with chashu pork bellies, shredded green onions, tamago soft boiled egg, naruto fish cake, shredded chili pepper, and corn. Spicy and miso umami flavor

Spicy Miso Ramen

Pork bone broth with homemade noodles topped with chashu pork bellies, shredded green onions, tamago soft boiled egg, naruto fish cake. Creamy bone broth flavor

Tonkotsu Ramen

Chashu Don is a Japanese rice bowl dish topped with braised pork belly, often accompanied by various garnishes. This version features tender pork belly simmered in a flavorful sauce, served over fluffy cooked rice, enhancing its rich umami taste. Here's how to make it at home.

Chashu Don

Yuzu Shio Ramen is a Japanese noodle soup featuring ramen noodles in a savory chicken broth flavored with yuzu citrus oil and shio salt. This version highlights the bright, citrusy notes of yuzu, a Japanese citrus fruit, alongside tender chashu pork and soft-boiled eggs for a rich and aromatic bowl of ramen.  Here's how to make it at home.

Yuzu Shio Ramen

Make Takoyaki Recipe in just 30m. Popular Japanese street food: octopus inside fried dough balls with cabbage, green onion, tenkasu & beni shoga, topped with takoyaki sauce, kewpie mayo, nori powder & bonito flakes

Takoyaki Recipe

Ingredients

Takoyaki Ingredients

Method

Cooking Directions