Takoyaki Recipe

Make the dashi (if not using store-bought)

If you don't have prepared dashi, make about 2 cups by steeping 1 piece kombu (4x4 inches) in 2 cups cold water for 30 minutes, bring almost to a simmer, remove kombu, add 1/2 cup bonito flakes, steep 2 minutes, strain. Cool to warm.

In a large bowl, whisk together 1.25 cups all-purpose flour, 1/2 tsp baking powder and 1/2 tsp salt until combined.

In a separate bowl, beat 2 large eggs lightly, then add 2 cups warm dashi and 1 tbsp soy sauce; whisk to combine.

Gradually add the wet mixture to the dry ingredients, whisking until a smooth, thin batter forms. The batter should be looser than pancake batter; if too thick, thin with up to 2 tbsp water. Let batter rest 10–15 minutes at room temperature (this improves texture).

Prepare fillings and toppings: dice 8 oz cooked octopus into 1/2-inch pieces, thinly slice green onion to yield about 3 tbsp, chop 2 tbsp pickled red ginger, and have 1/2 cup tenkasu ready.

Heat a takoyaki pan over medium-high heat until hot. Brush each mold generously with neutral oil (about 2 tsp total) or use a paper towel dipped in vegetable oil to coat wells. Add enough oil that it sizzles when batter hits.

Turn heat to medium. Pour batter into each well, filling slightly above the rim. The batter should overflow a bit to ensure a round shape once turned.

Immediately add one piece of diced octopus into each well, then scatter a little tenkasu, some pickled ginger (about 1/4 tsp per well), and a few slices of green onion on top of the batter in each well.

Let cook for about 1–2 minutes until the edges start to set. Using takoyaki picks or two skewers, gently turn each ball 90 degrees so uncooked batter flows out; allow the uncooked batter to fill the gap, then continue turning in 90-degree increments to form a roughly spherical ball. This takes practice; keep rotating every 30–60 seconds to create a uniform golden crust. If batter sticks, add a few drops of oil to the wells.

Continue cooking and turning for 4–6 minutes total, until the balls are evenly golden-brown and crisp on the outside and fully cooked inside. If desired, increase heat briefly at the end to crisp more, but avoid burning.

Remove takoyaki from pan with picks or skewers and transfer to a serving plate. Repeat coating the pan and cooking remaining batter in batches until all batter and filling are used.

Drizzle each hot takoyaki ball with takoyaki sauce (about 1 tsp to 1.5 tsp per ball) in a thin layer so they are well coated.

Drizzle Japanese mayonnaise in a thin zigzag pattern over the sauce (use about 1/2 tsp to 1 tsp mayonnaise per ball).

Sprinkle aonori evenly across the takoyaki, then top with a generous pinch of katsuobushi (bonito flakes). The heat will make the flakes move/‘dance’—this is normal.

Serve immediately while hot and slightly crisp. Provide extra takoyaki sauce and mayonnaise on the side if desired.