🇯🇵 Japan · Food
Takoyaki (Octopus Balls)
By eatmundo · July 9, 2026
Savor the iconic Japanese street food, Takoyaki, crispy on the outside and wonderfully gooey on the inside. These delightful spherical snacks are filled with tender octopus, savory batter, and pickled ginger, then topped with rich sauces and dancing bonito flakes.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Batter: In a large bowl, whisk together 200g takoyaki flour with 1 large egg and 600ml dashi stock until smooth and no lumps remain. This creates a thin, pourable batter that will crisp up beautifully. Let it rest for 10-15 minutes to allow the flour to fully hydrate.
- 2
Chop Ingredients: Finely chop 100g cooked octopus into 1-1.5 cm pieces. Mince 50g cabbage and 2 tablespoons of spring onion. Roughly chop 1 tablespoon of pickled red ginger (beni shoga). Having all your ingredients ready is crucial for smooth cooking.
- 3
Heat and Oil the Pan: Heat a takoyaki pan over medium-high heat. Generously brush each hole with 2 tablespoons of vegetable oil using a pastry brush or a crumpled paper towel. The pan needs to be hot enough for the batter to sizzle when poured, but not smoking.
- 4
Fill the Pan: Pour the batter into each hole, filling them completely, and allowing some to overflow slightly into the channels between the holes. Quickly add a piece of octopus, a pinch of cabbage, spring onion, 2 tablespoons of tenkasu (tempura scraps), and pickled ginger into each cavity.
- 5
Flip and Cook: After about 2-3 minutes, when the edges start to set and turn golden, use skewers or a chopstick to break the overflowing batter and begin turning each ball 90 degrees. This allows the uncooked batter to flow down and form the sphere. Continue rotating every minute or so until fully spherical.
- 6
Crisp and Brown: Cook the takoyaki for another 5-7 minutes, continuously turning them to ensure even browning and a crispy exterior on all sides. They should be a beautiful golden-brown and feel firm when poked.
- 7
Serve and Garnish: Once cooked, transfer the takoyaki to a serving plate. Drizzle generously with 4 tablespoons of takoyaki sauce and 2 tablespoons of Japanese mayonnaise. Finish with a sprinkle of 1 teaspoon of aonori (dried green seaweed flakes) and a generous handful of katsuobushi (bonito flakes) that will "dance" from the heat. Serve immediately while hot!
Frequently Asked Questions
What part of the octopus should I use for takoyaki?+
Use pre-boiled octopus tentacles cut into bite-sized pieces about 1-2 centimeters in size.
How do I know when to flip the takoyaki balls?+
Flip them once the bottom is golden brown and crispy, which usually takes about 2 to 3 minutes of cooking time.
Can I substitute takoyaki flour if I cannot find it at the store?+
Yes, you can substitute it with all-purpose flour mixed with a small amount of baking powder and cornstarch to maintain the right texture.
What is the secret to getting a creamy inside and crispy outside?+
Ensure your dashi-to-flour ratio is thin enough to create a custard-like interior and use enough vegetable oil in the mold to fry the outer shell.
