Simple recipe of Takoyaki (octopus balls)

Note: you can also buy prepackaged Takoyaki flour in any Asian supermarket, in case you are a little lazy to cook in the traditional way. All you need to cook is eggs and water.


Course: Snacks
Cuisine: Japanese
Keywords: Takoyaki
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
One copy: 4 persons
By sandy Japan food blog
Cost: $10


Takoyaki pan or manufacturer




Takoyaki Batter

10 oz. general purpose flour
3 eggs
4 1 / 4 cup water (1 liter)
1/2 teaspoon salt
1 / 2 teaspoon kunbu dashitang granules
1 / 2 teaspoon Kedong ob fish soup granules
2 teaspoons soy sauce



15 oz cut octopus or your choice of cooked cut protein (if you don't like octopus, use shrimp, squid, chicken, hot dog, etc.)
Slice 2 shallots
2 tbsp chopped tempura or rice
3 oz. chopped cheese



1 Japanese mayonnaise for flavor
1 bottle of Takoyaki sauce (you can buy it in most Asian grocery bottles, usually with pictures of Takoyaki on the front)
1 tbsp fish fillet
1 tbsp aonori or kelp



1. Break the eggs in a small mixing bowl, add water and the original particles, and then beat them manually or with an egg beater. Pour the mixture of egg water raw material particles into the flour, then add salt and stir well (with an egg beater or by hand) until the batter is made successfully. Turn on the stove and put the Takoyaki pan on it. Brush each hemisphere compartment with oil.

2. Heat for two minutes, pour the Takoyaki batter into the hemispherical mold. Never mind, if you accidentally spill batter out of the mold, you can collect it later when you turn it over and cook it. When cooking Takoyaki in an Takoyaki pan, add shallots to each ball, then add protein (your choice of meat), cheese and tempura or rice chips.

3. After cooking the Takoyaki for two to three minutes, you can now turn it over so that it can be cooked on the other side. When turning the ball, please use bamboo or metal string to avoid damaging the ball. If you can't turn the Takoyaki easily, it may take longer to cook. Put it in the pan and turn it for another 60 seconds. Takoyaki balls should be easier to turn over when cooked, because the batter will no longer stick to the pot.

4. You will know when the takoyaki is made, because its exterior will have a light brown crispy texture, and when they are no longer stuck on the pot, you can easily turn them in their holes. The total cooking time of each batch is estimated to be 10 minutes from the time they are put on the stove to the time they are taken out.

5. Put the hot takoyaki on a clean plate, then pour in Japanese mayonnaise and Takoyaki sauce. Sprinkle with green onion and fish fillet. Then offer them to your guests.