Takoyaki Recipe
Deep fried Japanese snack balls filled with minced octopus topped with Japanese Mayo, Okonomiyaki sauce and bonito flakes
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Ingredients
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Batter & Base
Filling & Toppings
Optional Garnishes
Method
Batter & Base
- 1
Prepare batter
In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder and 1 tsp salt until combined. In a separate bowl, beat 2 eggs with 1 cup cool dashi stock and 1 tsp soy sauce. Gradually pour the wet mixture into the dry ingredients while whisking gently until smooth. The batter should be slightly thinner than pancake batter; adjust with a tablespoon or two of extra dashi or water if too thick. Let batter rest for 10 minutes at room temperature.
- 2
Filling & Cooking
- 3
Fill pan and add fillings
Pour batter to fill each cavity to the brim. Add about 1 tsp of finely diced cooked octopus to the center of each cavity. Top each with a pinch of tenkasu (tempura scraps), a little pickled red ginger (about 1/4 tsp), and a scattering of sliced green onion (about 1/2 tsp). If using shredded cabbage, add a small pinch at this stage.
- 4
Cook and turn balls
Let the batter cook for about 1 to 1 1/2 minutes until the edges begin to set but the top is still wet. Using a takoyaki pick or two skewers, rotate each piece 90 degrees so the uncooked batter flows out and forms a half-sphere. Continue to rotate every 30–45 seconds, allowing the batter to set and form a golden crust. Cook until evenly browned on all sides and the center is cooked through, about 5–7 minutes total depending on heat. Add more oil to cavities as needed to prevent sticking.
Finishing & Toppings
- 5
Drain and plate
Transfer cooked takoyaki to a serving plate, draining any excess oil on paper towel briefly if desired.
- 6
Sauce and garnish
Brush or drizzle about 1 tbsp takoyaki/okonomiyaki sauce over each 4–6 takoyaki (adjust to taste). Pipe or drizzle Japanese mayonnaise over the top in a crisscross pattern. Sprinkle aonori (dried seaweed flakes) and katsuobushi (bonito flakes) over the hot balls so the flakes move from the heat. Finish with a few extra sliced green onions if desired.
- 7
Serve
Serve immediately while hot. Takoyaki are best eaten hot and fresh, using picks or toothpicks to hold each ball.