Takoyaki — Osaka's famous batter balls filled with octopus, crispy on the outside and creamy on the inside! One of the most popular Japanese street foods, and so much fun to make. A party food that's guaranteed to be a hit!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g all-purpose flour
- 2 eggs
- 500ml dashi stock (or water + 1 tsp powdered stock)
- 1 tbsp soy sauce
- 200g boiled octopus, cut into small cubes (sausage can be substituted)
- 50g tenkasu (tempura scraps)
- 3 stalks scallions, thinly sliced
- 30g benishoga (pickled red ginger), minced
- Sauce & toppings: takoyaki sauce or okonomiyaki sauce
- Japanese mayo
- Katsuobushi (bonito flakes)
- Aonori (dried seaweed powder)
- Oil for the takoyaki pan
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👩🍳 Instructions
- 1 Mix the flour, eggs, dashi stock, and soy sauce together, stirring until smooth with no lumps
- 2 The batter should be very runny — much thinner than pancake batter
- 3 Let it rest in the fridge for 30 minutes
- 4 Heat the takoyaki pan and brush oil into each hole
- 5 Pour in the batter until each hole is full, even slightly overflowing
- 6 Add the octopus pieces, tenkasu, scallions, and benishoga into each hole
- 7 Cook for 2–3 minutes until the edges set
- 8 Using a toothpick or bamboo skewer, rotate each ball 90 degrees
- 9 Cook for another 2 minutes, then keep turning until perfectly round
- 10 Cook for a total of about 6–8 minutes until golden on the outside
- 11 Arrange on a plate and drizzle with takoyaki sauce and mayo
- 12 Sprinkle with katsuobushi and aonori
💡 Tips
• The batter needs to be VERY runny — that's the secret to a creamy inside
• The toothpick-turning technique takes practice — don't worry if the shape isn't perfect at first
• No octopus? You can use sausage, shrimp, or cheese instead — still delicious!
📊 Nutrition Facts / serving
380
Calories (kcal)
18 g
Protein
14 g
Fat
44 g
Carbs
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