Jalapeno Garlic Takoyaki Recipe

Make the batter

In a medium bowl whisk the all-purpose flour, baking powder, and salt. In a separate bowl combine dashi stock, egg, and soy sauce; whisk until blended. Pour the wet ingredients into the dry and stir until mostly smooth — a few small lumps are fine. The batter should be fairly thin (similar to crepe batter). Fold in the sliced green onion, tenkasu (or crushed panko), and chopped pickled ginger if using. Keep batter at room temperature.

Prep octopus and pan

If using larger pieces of cooked octopus, dice into roughly 1/2-inch pieces. Preheat a takoyaki pan over medium heat until hot. Lightly brush each mold with sesame or vegetable oil — you want a thin coating to allow turning and browning.

Cook takoyaki

Fill each takoyaki mold about three-quarters full with batter. Drop one piece of diced octopus into each mold. Add a little extra batter to cover if needed. Cook for 1.5–2 minutes until the bottoms begin to set and lightly brown. Using skewers or takoyaki picks, turn each ball about 90 degrees to allow uncooked batter to flow out and create a round shape. Continue turning every 30–45 seconds so the balls brown evenly and become round and crisp on the outside — total cook time about 6–8 minutes per batch. Transfer cooked takoyaki to a serving plate.

While takoyaki cooks, whisk together mayonnaise, minced garlic, finely minced jalapeño, lemon juice, salt, and black pepper in a small bowl. Taste and adjust heat or acidity. Chill until ready to use; can be made up to 2 hours ahead to let flavors meld.

Combine ketchup, soy sauce, mirin, sugar, and Worcestershire sauce in a small saucepan or bowl. If using a saucepan, warm gently over low heat, stirring until sugar dissolves — about 1–2 minutes. Remove from heat and let cool slightly. Taste and adjust sweetness or salt as desired. Keep warm or at room temperature for serving.

Arrange takoyaki on a serving plate. Drizzle the Japanese BBQ sauce over the takoyaki in a zigzag pattern. Spoon or pipe the jalapeño garlic aioli in thin lines on top. Place 2–3 thin jalapeño slices on each takoyaki for fresh heat (or fewer if you prefer milder). Sprinkle with aonori (or chopped parsley) and finish with a generous pinch of katsuobushi so the flakes flutter.

Serve immediately while hot. Provide extra aioli and BBQ sauce on the side for dipping.