10 Delicious Takoyaki Recipes You Must Try

Make the batter: In a medium bowl, whisk together the flour, dashi, eggs, and water until smooth, similar to pancake batter consistency. Add soy sauce and salt (if desired). Mix well, then stir in 2 tablespoons of chopped green onion. Set aside.

Prepare the takoyaki pan: Heat the takoyaki pan over medium-low heat. Add 1 teaspoon of oil to each hole and brush to coat evenly.

Fill the pan: Fill each hole about halfway with batter.

Add the shrimp and green onion: Place chopped shrimp and a sprinkle of green onion in each hole. Cover completely with more batter.

Cook and flip: Cook for a few minutes, then use chopsticks to flip the semi-cooked takoyaki, pushing the batter edges over the hole.

Shape and finish cooking: Gently shape each takoyaki into a ball using a lifting, flicking, and rolling motion with your chopsticks. Continue cooking and turning until golden brown and crispy.

Serve: Transfer the cooked takoyaki to a serving plate. Top with Japanese mayonnaise (or the mayonnaise mixture), ketchup or sriracha, and a sprinkle of green onion. Serve immediately.

200 grams Cake Flour

600 ml Water

1 tbsp Japanese Soup Stock (or 2 cubes of Ilan Bills stock cube)

3 Eggs

100g Cabbage

1/4 package Spring Onion

20g Red Pickled Ginger

Prawn Crackers (or Tempura Flakes)

Boiled Octopus

Cheese in Sausage (optional)

Takoyaki Sauce

Mayonnaise

Aonori (Seaweed Powder)

Bonito Flakes

In a large bowl, combine the cake flour, water, Japanese soup stock, and eggs. Whisk thoroughly until the batter is smooth and lump-free.

Finely chop the cabbage, spring onion, and pickled ginger.

Crush the prawn crackers into small pieces. Alternatively, you can use tempura flakes.

If using, cut the cheese-filled sausages into fifths. Cut the boiled octopus into similar-sized pieces.

Heat the takoyaki pan and lightly oil each cup.

Fill each cup almost to the top with batter. Add a piece of octopus (or sausage), some cabbage, spring onion, pickled ginger (if desired), and crushed prawn crackers (or tempura flakes) to each cup.

Using a bamboo skewer or toothpick, turn the takoyaki balls as the edges begin to cook. Continue turning to ensure they cook evenly and become golden brown and spherical.

If you don’t have a takoyaki pan, heat oil in a regular frying pan. Pour the batter into the hot pan. Add the octopus (or sausage), cabbage, spring onion, pickled ginger (if using), and prawn crackers (or tempura flakes) evenly over the batter. Cook like an omelet, flipping once to cook both sides. Once cooked through, cut into bite-sized pieces.

Transfer the cooked takoyaki to a plate. Drizzle generously with takoyaki sauce and mayonnaise. Sprinkle with aonori (seaweed powder) and bonito flakes. Serve immediately and enjoy!

150g Takoyaki batter

1 Egg

450ml water

50g octopus

5g red pickled ginger

4 green onions

10g small pink shrimps

15g Tempura scraps (agedama)

Takoyaki sauce

Dried green seaweed (aonori)

Dried bonito flakes

Prep the Ingredients: Cut the octopus into bite-sized pieces. Finely dice the green onions and red pickled ginger.

Make the Batter: In a bowl, whisk together the water, egg, and takoyaki batter until smooth.

Prepare the Pan: Heat the takoyaki pan over medium heat. Using a brush, generously oil each takoyaki well.

Fill the Wells: Pour the batter into each well of the preheated takoyaki pan.

Add the Fillings: Place a piece of octopus in each well. Add the diced green onions, red pickled ginger, and small pink shrimps. Slightly overfill the batter to make turning easier later.

Begin Turning: Once the bottom of the takoyaki balls has slightly hardened, use skewers to separate the connected batter between each ball. Turn each ball 90 degrees, tucking in the edges as you turn.

Shape the Takoyaki: Turn the balls another 90 degrees to form a round shape.

Cook to Golden Brown: Continue turning the takoyaki balls until they achieve a beautiful golden-brown color.

Serve: Transfer the cooked takoyaki to a plate. Generously top with takoyaki sauce, dried green seaweed (aonori), and dried bonito flakes.

1 package (100g) Takoyaki mix

1 egg

250cc water

Sausages (boiled)

Mozzarella cheese

Katsuobushi (dried bonito flakes)

Chili sauce (optional)

Oil or margarine

1 cup takoyaki flour (or plain flour)

1/2 tsp dashi powder

1 1/2 tsp Japanese soy sauce

1 cup water

2 slices Ham (cut into small pieces)

2 slices Cheese (broken into small pieces)

1 handful dried mackerel/katsuobushi flakes

Japanese mayonnaise (to taste)

Tonkatsu sauce (to taste)

4 tentacles Octopus (sashimi grade)

400 ml Cake flour

2 tbsp Dashi soup stock (regular or chicken, dashida recommended)

1200 ml Water

2 Eggs

200 ml Tempura batter crumbs

1 Japanese leek

Prepare the batter: Combine the flour, dashi soup stock, and water until smooth, eliminating any lumps. Roughly chop the Japanese leek and dice the octopus into 1-2 cm cubes.

Enhance the batter: Add the chopped Japanese leek and tempura batter crumbs to the batter.

Prepare the takoyaki pan: Thoroughly grease the takoyaki pan with vegetable oil. Heat the pan until it begins to slightly smoke.

Fill the molds: Generously pour the batter into each mold of the hot takoyaki pan.

Add the octopus: Place the diced octopus pieces into each filled mold. Ensure the octopus pieces aren’t too large to prevent the batter from overflowing.

Begin cooking: Partially rotate each takoyaki ball to ensure even cooking. Avoid flipping them completely at this stage.

Shape and finish: Continue to cook and rotate the takoyaki balls, shaping them into perfect spheres. Once they are golden brown and perfectly round, they are ready to serve.

350-400g Cooked octopus

½ bunch Young green onions

Pickled red ginger

100g Tempura crumbs

350g Cake flour

1700ml Chilled Chicken stock

1 tbsp Soy sauce

2 tsp Sugar

1 tsp Salt

1 tbsp Bonito flakes

4 Eggs (well-beaten)

2 tbsp Powdered skim milk (or coffee creamer)

2 tsp Baking powder

Tonkatsu sauce and honey (10:1 ratio)

Aonori (dried seaweed flakes)

Bonito flakes

Mayonnaise, milk, and unsweetened yogurt (10:1:1 ratio)

Chop the cooked octopus into 1-1.5 cm cubes. They will shrink during cooking.

Finely chop the green onions and mince the pickled red ginger.

Important: Prepare the chicken stock in advance and chill it thoroughly.

Combine all dry ingredients (except baking powder) in a bowl.

Add the chilled chicken stock and well-beaten eggs to the dry ingredients. Mix well, ensuring no lumps remain.

Strain the batter through a sieve for a smooth texture. Let it rest for 1 hour.

Heat the takoyaki griddle on the highest setting. Gather all ingredients nearby for efficient cooking.

Oil the hot griddle generously. Just before cooking, whisk the baking powder into the batter.

Pour the batter onto the hot griddle, filling each well almost completely.

Immediately add the octopus pieces, pickled ginger, green onions, and tempura crumbs to each takoyaki ball.

As the batter cooks, fill any gaps between the balls with more batter to create round shapes.

Reduce the heat to medium and continue cooking, turning the takoyaki balls frequently for even browning and a crispy exterior.

Once cooked through and golden brown, transfer the takoyaki to a serving plate.

Brush the takoyaki with the tonkatsu-honey sauce.

Drizzle with the mayonnaise mixture, and sprinkle generously with aonori and bonito flakes.

Serve immediately and enjoy while hot!

3 parts Japanese Worcestershire-style sauce

1 part Mentsuyu (noodle soup base)

1 tsp Ketchup (optional, adjust to taste)

1 tsp Sugar or honey (optional, adjust to taste)

Gather all the necessary ingredients. The base of the sauce is Worcestershire sauce and mentsuyu. Ketchup and sugar/honey are for subtle adjustments to your preference.

Simply combine all the ingredients in a bowl and mix thoroughly until well combined.

100 grams cooked Octopus

1 bunch Chinese chives (or thin green onions)

50 grams Nagaimo yam (chopped roughly)

150 grams Flour

1 pinch Salt

500 ml Dashi stock

100 grams Nagaimo yam (grated)

Beni shouga (red pickled ginger)

Tempura batter crumbs

Aonori (dried seaweed)

Prepare the Dashi: Make dashi stock using konbu seaweed and bonito flakes. Chill until ice cold.

Prepare the Yam: You’ll need nagaimo yam prepared two ways: roughly chopped and grated.

Dry Ingredients: Sift together the flour, baking powder, and salt.

Eggs: In a separate bowl, beat the eggs.

Combine Wet Ingredients: Mix the grated nagaimo yam into the beaten eggs. Add the chilled dashi stock and soy sauce. Mix well.

Add Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing thoroughly after each addition to prevent lumps.

Final Batter Prep: Add the chopped nagaimo yam to the batter and mix. The Takoyaki batter is now complete.

Prepare Fillings: Cut the octopus, Chinese chives, and beni shouga into bite-sized pieces.

Cook the Takoyaki: Heat your takoyaki pan. Fill each well halfway with batter, add some of the chopped ingredients, and then top with more batter until the well is full. Cook until golden brown and crispy, turning occasionally to ensure even cooking.

Serve: Garnish your finished Takoyaki with tempura crumbs, bonito flakes, aonori, and any other desired toppings. Serve immediately and enjoy!

130 grams Cake flour

15 grams Pure cocoa powder

100 grams Granulated sugar

50 ml Milk

1 tsp Vanilla essence

1 tsp Baking powder

Combine Dry Ingredients: Sift together the cake flour, baking powder, and cocoa powder.

Mix Eggs and Sugar: In a separate bowl, whisk the eggs and sugar until the sugar dissolves and the mixture turns a pale yellow.

Add Milk and Vanilla: Add half of the milk and the vanilla essence to the egg mixture.

Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients in 2-3 batches, mixing well after each addition.

Adjust Batter Consistency: Slowly add the remaining milk, a little at a time. The batter should be slightly thinner than traditional pancake batter.

Prepare Takoyaki Maker: Thoroughly oil the takoyaki maker using paper towels soaked in oil.

Preheat and Fill: Heat the takoyaki maker on high, then reduce to medium-low. Carefully pour the batter into each mold, filling them about 60-70% full to avoid overflow.

Bake Covered: Cover the takoyaki maker with aluminum foil and cook for 5-8 minutes.

Flip and Continue Baking: When the cakes are bubbly and the surface starts to dry, use a bamboo skewer to flip them over. Re-cover with foil and bake for another 5-8 minutes.

Check for Doneness: Insert a bamboo skewer into the center of a cake. If it comes out clean, they are ready. Avoid overcooking, as this can make the cakes tough.

Optional Decoration: For an extra touch, coat the cooled cakes in melted chocolate and decorate with a decorating pen.

Note: Adjust baking time as needed depending on your takoyaki maker.