Takoyaki is a staple Japanese snack of little spherical balls filled with items of boiled octopus. It’s enjoyable to prepare dinner these grilled dumplings with household and associates round a particular tabletop grill. For my Takoyaki recipe, I’ll share the information I’ve found from years of making ready these grilled octopus balls, together with a number of scrumptious variations!
Should you’re hungry for extra Japanese road meals recipes, strive my Yakisoba, Okonomiyaki, or Hiroshima-style Okonomiyaki subsequent!
What’s Takoyaki?
Takoyaki (たこ焼き, additionally tako-yaki) is a Japanese road meals that originated in Osaka round 1935 earlier than spreading to larger south-central Japan. It’s now synonymous with Osaka delicacies. You’ll usually discover it bought by road distributors, comfort shops, and specialty eating places. It’s often served with barely salty takoyaki sauce and pairs completely with beer and different Japanese gastropub (izakaya) fare.
Why I Love This Recipe
- The right mixture of textures – The boiled octopus is tender and chewy, whereas the dough is pillowy gentle within the heart and crispy on the surface.
- Straightforward to change – The standard recipe makes use of octopus, however you’ll be able to simply substitute quite a lot of tasty fillings that I recommend beneath.
- Enjoyable to make – I make it in a takoyaki pan that’s surprisingly enjoyable and simple to make use of with some observe.
Components for My Takoyaki Recipe
- Boiled octopus (bought as “octopus sashimi” at Japanese market)
- Katsuobushi (dried bonito flakes)
- Pink pickled ginger (beni shoga)
- Tenkasu (tempura scraps) – store-bought or selfmade Tenkasu
- Inexperienced onion/scallion
- Impartial oil
- Batter:
- All-purpose flour
- Baking powder
- Eggs
- Dashi (Japanese soup inventory)
- Soy sauce
- Kosher salt
- Toppings:
- Takoyaki sauce – store-bought or selfmade Takoyaki Sauce
- Japanese Kewpie mayonnaise
- Dried bonito flakes, aonori (dried inexperienced laver seaweed), and pickled purple ginger
Discover the printable recipe with measurements beneath.
Substitutions
- Octopus (tako): You’ll find boiled octopus for sashimi on the seafood counter of a Japanese market. Should you don’t have it, be happy to strive one of many common and scrumptious filling variations that I recommend beneath.
- Tenkasu: Additionally referred to as agedama, these tempura scraps add an irreplaceable crunch and savory taste. I can discover it at my Asian grocery retailer, however when you can’t, strive making your individual tenkasu or use panko breadcrumbs.
- Soy sauce: Use tamari soy sauce for gluten free.
- Japanese mayonnaise: Made with egg yolks, this Kewpie mayo has a richer texture and taste than commonplace mayonnaise. Should you can’t discover it, I recommend mixing 2 Tbsp rice vinegar and 1 Tbsp sugar into 1 cup of American mayonnaise. It received’t be the identical, however it will possibly work in a pinch.
The right way to Make Takoyaki
Preparation
- Prep work. Grind the bonito flakes to a wonderful powder. Minimize the scallions into wonderful slices, mince the pickled ginger, and reduce the boiled octopus into bite-sized items.
- Make the batter. Mix flour, baking powder, and salt in a big bowl. Add eggs, soy sauce, and dashi inventory. Whisk till clean.
Cooking
- Pour the batter. Preheat the takoyaki pan and grease the spherical chambers with oil. Pour the batter into the recent chambers.
- Add octopus and prepare dinner. Place a number of octopus items in every chamber and sprinkle the katsuobushi powder, tenkasu, scallion slices, and purple ginger on prime.
- Flip. As soon as the batter on the underside is crisp, use skewers to interrupt and rotate every bit 90 levels towards the underside of the pan. Proceed cooking for 4 minutes. Flip every ball once more to prepare dinner either side on the grill. Prepare dinner till crisp, then take away them from the grill.
Assemble
- Garnish and serve. Switch the octopus balls to a plate and drizzle with takoyaki sauce and Japanese mayo. Sprinkle katsuobushi and aonori and serve with pickled ginger. Serve instantly and revel in!
Nami’s Recipe Ideas
- Pre-make the batter – After I’m quick on time, I typically make the batter the evening earlier than and retailer it (coated) within the fridge.
- Use numerous oil to grease the pan – It’s the oil that can assist the balls grow to be additional crispy and golden.
- Don’t fear if the batter overflows – The spherical chambers are so small that it’s not possible to not overflow them, particularly as you add particularly as you add every piece of octopus filling.
- Maintain turning the balls – Family takoyaki pans aren’t excellent at distributing warmth evenly, making the octopus balls liable to burning. Constantly flip them so all sides prepare dinner to a good golden brown.
- Stuff within the additional batter – As soon as the underside is crispy, rotate 90 levels to let the raw batter pour out into the chamber. Stuff the additional surrounding dough inside to assist make a spherical ball form.
Variations and Customizations
Don’t like octopus? No downside! Japanese youngsters and adults alike typically change issues up by including completely different fillings on this takoyaki recipe. Listed here are my favourite options.
Comforting:
- Cheese – cheddar, mozzarella
- Corn & cheese – children favourite
Meaty:
- Chopped sausage or scorching canine – straightforward; I like Japanese kurobuta sausage
- Cooked hen or pork stomach – tender and satisfying
Seafood:
- Mentaiko (spicy cod/pollock roe) + mochi + cheese – love this combo!
- Boiled shrimp or caramari – a lighter seafood twist, however don’t overcook it.
- Fish cake (chikuwa/crab sticks)
- Canned tuna
Plant-based:
- Corn
- Edamame
- Mochi (rice muffins)
- Kimchi – Provides tang and a little bit of spice
- Pickled purple ginger (beni shoga) and inexperienced onions – add extra.
What to Serve with Takoyaki
- Vegetable sides – Inexperienced salad with Carrot Ginger Dressing makes an exquisite palate cleanser.
- A la carte small plates – Serve it with quite a lot of sharable snacks like Karaage (Japanese fried hen).
- Avenue meals – Pair takoyaki with Crispy Taiyaki and Mitarashi Dango for a road meals expertise.
Storage and Reheating Ideas
To retailer: Retailer leftovers in an hermetic container within the fridge for 3 days or within the freezer for two–3 weeks.
To reheat: Reheat leftovers within the oven at 350ºF (180ºC) for 8–10 minutes if defrosted or 12–quarter-hour if frozen.
Regularly Requested Questions
Whereas octopus is the usual filling, it isn’t the one method to serve takoyaki. You may make this takoyaki recipe by swapping out the filling; common decisions embody shrimp, squid, mushrooms, or cheese. See my prompt fillings above for extra concepts.
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To Make the Batter
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Mix 1 cup all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt in a big mixing bowl. Whisk all of it collectively.
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Add 2 massive eggs (50 g every w/o shell), 1 tsp soy sauce, and 1½ cups dashi (Japanese soup inventory) to the bowl.
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Whisk till properly blended. Switch it to a dealt with measuring cup or any pitcher with a spout for straightforward pouring.
To Prepare dinner the Takoyaki
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Warmth the takoyaki pan to 400ºF (200ºC) over medium warmth. Use a brush to generously grease the rounded chambers and flat prime floor with 2 Tbsp impartial oil. When the oil begins to smoke, pour the batter to fill the chambers. It’s okay to barely overfill the cavities. Within the subsequent steps, the batter will possible overflow as you add extra substances to it.
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Add 1–3 octopus items, relying on their measurement, to every chamber and sprinkle the bottom katsuobushi powder on prime.
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Sprinkle ⅓ cup tenkasu/agedama (tempura scraps), the inexperienced onion slices, and the chopped pickled purple ginger on prime. After 3 minutes or so, when the batter on the underside has set and is barely crisp, use skewers to interrupt the linked batter on prime between the chambers. Rotate every bit 90 levels (1 / 4 flip) towards the underside of the pan. Stuff the linked dough again into the ball as you flip; the raw batter will stream out from inside to create one other aspect of the ball. After you end turning them, set a timer for 4 minutes.
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After 4 minutes, rotate them once more, beginning with the primary ball. Flip every takoyaki one other 90 levels towards the underside of the pan so the remaining raw batter pours out into the chamber to finish the ball form. House takoyaki griddles don‘t distribute warmth evenly, so it’s a good suggestion to swap the balls round to completely different chambers in order that they brown evenly. After turning and cooking for one other 4 minutes, they’re carried out.
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Check out how I flip the dumplings on this video—begin watching from the timestamp the place I begin grilling.
To Serve
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Switch them onto a plate and drizzle with ½ cup takoyaki sauce and Japanese Kewpie mayonnaise. Sprinkle with katsuobushi (dried bonito flakes) and aonori (dried inexperienced laver seaweed) and serve with a aspect of pickled purple ginger (beni shoga or kizami beni shoga). Serve instantly. (However, watch out—they‘re VERY scorching inside!)
Don’t like octopus? No downside! Japanese youngsters and adults alike typically change issues up by including completely different fillings on this takoyaki recipe. Listed here are my favourite options.
Comforting:
- Cheese – cheddar, mozzarella
- Corn & cheese – children’ favourite
Meaty:
- Chopped sausage or scorching canine – I like Japanese kurobuta sausage
- Cooked hen or pork stomach
Seafood:
- Mentaiko (spicy cod/pollock roe) + mochi + cheese – love this combo!
- Boiled shrimp or caramari – don’t overcook it.
- Fish cake (chikuwa/crab sticks)
- Canned tuna
Plant-based:
- Corn
- Edamame
- Mochi (rice muffins)
- Kimchi – Provides tang and a little bit of spice
- Pickled purple ginger (beni shoga) and inexperienced onions – add extra
Energy: 51kcal, Carbohydrates: 5g, Protein: 2g, Fats: 2g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 1g, Ldl cholesterol: 17mg, Sodium: 124mg, Potassium: 33mg, Fiber: 1g, Sugar: 1g, Vitamin A: 37IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we will see your scrumptious creation!
Editor’s Word: This submit was initially revealed on October 20, 2013. It was up to date with new pictures and a video on December 4, 2016, and republished on August 12, 2025.
