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Takoyaki (Japanese Octopus Balls)

Takoyaki is a beloved Japanese street food made from a savory batter filled with tender octopus pieces, green onions, and pickled ginger, cooked in a special takoyaki pan until golden and crisp on the outside and soft inside. These bite-sized snacks are topped with takoyaki sauce, Japanese mayonnaise, bonito flakes, and aonori, creating a deliciously savory and slightly smoky flavor. Popular at festivals and food stalls in Japan, Takoyaki is fun to make at home and perfect for sharing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • Batter:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups dashi stock or water with dashi powder
  • 1/2 tsp soy sauce
  • 1/2 tsp salt
  • Filling:
  • 1/2 lb cooked octopus cut into small pieces
  • 1/4 cup pickled red ginger chopped
  • 2 green onions finely sliced
  • 1/4 cup tempura scraps tenkasu (optional)
  • For Topping:
  • Takoyaki sauce
  • Japanese mayonnaise
  • Aonori seaweed flakes
  • Katsuobushi bonito flakes

Method
 

  1. In a large bowl, whisk together flour, eggs, dashi, soy sauce, and salt to form a smooth batter.
  2. Preheat a takoyaki pan over medium heat and lightly oil each well.
  3. Pour batter into the wells, filling them to the top. Add a piece of octopus, some ginger, green onions, and tempura scraps into each well.
  4. Cook for 1–2 minutes, then use skewers or chopsticks to rotate the batter 90 degrees, letting uncooked batter flow into the pan to form a round shape.
  5. Continue turning every 1–2 minutes until balls are evenly golden brown and crisp, about 7–8 minutes total.
  6. Transfer takoyaki to a plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise.
  7. Sprinkle with aonori and katsuobushi before serving hot.

Nutrition Facts (per serving)

Calories: 370kcalCarbohydrates: 42gProtein: 18gFat: 14g

Notes

If you don’t have a takoyaki pan, use aebleskiver (Danish pancake) pans as an alternative.
Substitute octopus with shrimp, sausage, or cheese for variation.
Takoyaki tastes best eaten immediately while hot and crispy.

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