Takoyaki
These savory Japanese octopus balls are a popular street food and snack. A flavorful batter encases a tender piece of octopus, cooked in a special pan until golden and crispy on the outside. They are typically served with a variety of toppings like takoyaki sauce, mayonnaise, and bonito flakes.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 1 cupall-purpose flour
- 2 cupdashi stock
- 1 pcsegg, large
- 1 tspsoy sauce
filling
- 150 gboiled octopus, cut into 1.5 cm pieces
- 2 pcsgreen onion, finely chopped
- 2 tbsppickled red ginger, chopped
- 0.25 cuptenkasu (tempura scraps)
cooking
- 2 tbspvegetable oil
toppings
- 0.5 cuptakoyaki sauce
- 0.25 cupjapanese mayonnaise
- 5 gkatsuobushi
- 2 gaonori(optional)
Equipment
takoyaki pan · skewer · chopsticks · large bowl · whisk
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, dashi stock, egg, and soy sauce until a smooth batter forms.
About 5 min
Cook’s note: Ensure there are no lumps in the batter for a smooth texture.
- 2
Heat a takoyaki pan over medium heat and brush each well generously with vegetable oil.
About 2 min
Cook’s note: A well-oiled pan prevents sticking and helps create a crispy exterior.
- 3
Pour the batter into each well, filling them almost to the brim.
About 1 min
- 4
Immediately add one piece of boiled octopus, some green onion, pickled red ginger, and tenkasu into each well.
About 3 min
Cook’s note: Work quickly before the batter sets too much.
- 5
After a few minutes, when the edges of the batter firm up, use a skewer or chopstick to separate the batter around each well. Begin to turn each ball 90 degrees so the uncooked batter spills into the pan.
About 3 min
Cook’s note: This technique helps create perfectly spherical takoyaki.
- 6
Continue turning the takoyaki every minute or so, rotating them completely to cook all sides evenly until golden brown and crispy, about 8-10 minutes total.
About 10 min
Cook’s note: The more you turn them, the rounder and crispier they will become.
- 7
Remove the cooked takoyaki from the pan and transfer them to a serving plate.
About 1 min
- 8
Drizzle generously with takoyaki sauce and Japanese mayonnaise.
About 1 min
Cook’s note: You can use a squeeze bottle for a neat presentation with the mayonnaise.
- 9
Garnish with katsuobushi and aonori, if using, and serve immediately.
About 1 min
Cook’s note: The katsuobushi will 'dance' from the heat of the takoyaki, which is a fun visual!
Keep it good
Store leftover takoyaki in an airtight container in the refrigerator.
Reheat in a toaster oven or microwave until warmed through.
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