Takoyaki Recipe
Make Takoyaki Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Filling
Toppings
Method
Preparing the Batter
- 1
Mix the Batter
In a mixing bowl, combine the all-purpose flour, dashi stock, eggs, soy sauce, and baking powder. Whisk until the mixture is smooth and free of lumps.
Preparing the Filling
- 2
Prepare the Fillings
In a separate bowl, combine the cooked and diced octopus, chopped green onions, chopped pickled ginger, and tempura scraps. Mix well to ensure even distribution.
Cooking Takoyaki
- 3
Heat the Takoyaki Pan
Preheat a Takoyaki pan over medium heat. Lightly grease each cavity with oil to prevent sticking.
- 4
Fill the Cavities
Pour the batter into each cavity of the pan, filling them about 3/4 full. Add a spoonful of the filling mixture into each cavity.
- 5
Cook and Flip
Cook for about 3-4 minutes until the edges start to brown. Using a skewer or chopsticks, carefully flip each ball to ensure even cooking on all sides.
- 6
Finish Cooking
Continue cooking for another 3-4 minutes until golden brown and cooked through. Remove from the pan and repeat the process with the remaining batter and filling.
Serving Takoyaki
- 7
Serve with Toppings
Place the cooked Takoyaki on a serving plate. Drizzle with Takoyaki sauce and Japanese mayonnaise. Sprinkle bonito flakes and aonori on top before serving.