takoyaki recipe easy

by easy quick meal

takoyaki recipe

When it comes to Japanese street food, one cannot ignore the mouthwatering allure of Takoyaki. These delectable octopus balls have earned their place as a beloved snack not only in Japan but around the world. In this comprehensive guide, we’ll dive deep into the world of takoyaki, exploring its history, recipes, and tips to help you master this culinary delight.

The Fascination of Takoyaki :

Takoyaki, a quintessential Japanese street food, offers an exquisite blend of flavors and textures. These savory balls, with a crispy exterior and a tender interior, are nothing short of a culinary marvel.

A Taste of History :

Takoyaki’s roots can be traced back to Osaka in the 1930s. It was there that a street vendor named Tomekichi Endo combined a dashi-based batter, octopus chunks, green onions, and pickled ginger to create the first takoyaki. Today, it’s a beloved snack across Japan and beyond.

key ingredients for making takoyaki

takoyaki guide
  1. Takoyaki Batter:
    • 1 cup all-purpose flour
    • 1 1/2 cups dashi stock (or substitute with water)
    • 2 large eggs
    • 1/2 teaspoon salt
  2. Takoyaki Fillings:
    • Diced cooked octopus (usually a small piece in each takoyaki ball)
    • Tenkasu (tempura scraps) for added crunch (optional)
    • Chopped green onions (negi)
  3. Takoyaki Toppings and Garnishes:
    • Takoyaki sauce (similar to Worcestershire sauce)
    • Japanese mayonnaise
    • Aonori (dried seaweed flakes)
    • Katsuobushi (bonito flakes)
    • Pickled ginger (beni shoga)
  4. Takoyaki Equipment:
    • Takoyaki pan (a special round mold pan with half-spherical cavities)
    • Takoyaki pick (a skewer or pick for turning the takoyaki)
  5. Cooking Oil:
    • Vegetable oil for greasing the takoyaki pan

Note that while diced octopus is the traditional filling, you can also experiment with other ingredients or variations to suit your taste, such as cheese, shrimp, or vegetables.

To make takoyaki, you mix the batter, pour it into the greased takoyaki pan, add the octopus and other fillings, then cook until the balls are golden brown and crispy on the outside.

how to make takoyaki

takoyaki recipe


  • Takoyaki pan (with half-spherical cavities)
  • Takoyaki pick or skewer
  • Cooking oil


  1. Prepare the Batter:
    • In a mixing bowl, whisk together the all-purpose flour, dashi stock (or water), eggs, and salt until you have a smooth batter. The consistency should be similar to pancake batter.
  2. Preheat the Takoyaki Pan:
    • Place the takoyaki pan on a stovetop and heat it over medium-high heat. Add a small amount of cooking oil into each of the half-spherical cavities.
  3. Pour the Batter:
    • Once the pan is hot, pour the batter into each cavity, filling them about two-thirds full.
  4. Add Fillings:
    • Drop a piece of diced octopus into each cavity. You can also add tenkasu and chopped green onions.
  5. Cook and Shape:
    • As the edges of the takoyaki start to set, use a takoyaki pick or skewer to push and shape the edges, creating a round ball. Continue to cook, turning and shaping the takoyaki until they are golden brown and crispy on all sides.
  6. Serve:
    • Once the takoyaki balls are evenly cooked and have a crispy exterior, remove them from the pan and place them on a plate.
  7. Add Toppings:
    • Drizzle takoyaki sauce and Japanese mayonnaise over the takoyaki balls. Sprinkle with aonori (dried seaweed flakes), katsuobushi (bonito flakes), and pickled ginger.
  8. Enjoy:
    • Serve your homemade takoyaki hot and enjoy them as a delicious Japanese street food snack or appetizer.

tips and tricks

  1. Use Quality Ingredients:
    • Use fresh and high-quality ingredients, especially for the octopus. Fresh octopus will have better flavor and texture.
  2. Consistent Takoyaki Pan Temperature:
    • Maintain a consistent medium-high heat when using the takoyaki pan. This ensures even cooking and a crispy exterior.
  3. Preheat and Grease the Pan:
    • Preheat the takoyaki pan properly, then add a small amount of cooking oil to each cavity before pouring in the batter. This prevents sticking and helps achieve a crispy texture.
  4. Pour the Batter Smoothly:
    • When pouring the batter into the cavities, do it smoothly and in one go. This helps create a round shape and even cooking.
  5. Rotate Continuously:
    • Keep rotating the takoyaki balls using the pick or skewer to maintain a spherical shape. This also ensures even browning on all sides.
  6. Add Fillings Wisely:
    • Don’t overfill the cavities with octopus or other fillings. A small piece of octopus in each ball is sufficient. Too much filling can make it challenging to shape the takoyaki.
  7. Experiment with Fillings:
    • While traditional takoyaki features octopus, feel free to experiment with other ingredients like cheese, shrimp, or vegetables for a unique twist.
  8. Takoyaki Sauce and Mayonnaise:
    • Use authentic takoyaki sauce and Japanese mayonnaise for the most authentic flavor. These sauces are slightly sweet and savory and enhance the taste.
  9. Garnish Creatively:
    • Be creative with your garnishes. In addition to aonori, katsuobushi, and pickled ginger, you can add other toppings like bonito flakes, shichimi togarashi (Japanese seven-spice blend), or even aonori-flavored salt.
  10. Serve Immediately:
    • Takoyaki is best when served hot and fresh, so enjoy them right after cooking for the best texture and flavor.
  11. Practice Makes Perfect:
    • Making perfect takoyaki may take a bit of practice. Don’t be discouraged if your first batch isn’t perfect. As you become more familiar with the process, your takoyaki will improve.
  12. Serve with Pickled Ginger:
    • The pickled ginger (beni shoga) adds a refreshing contrast to the savory flavors of takoyaki. It’s a traditional accompaniment and enhances the overall experience.

Remember that takoyaki is a fun and customizable dish, so don’t be afraid to experiment and find your own preferred combination of ingredients and flavors.

The Many Faces of Takoyaki


“Takoyaki” may seem like a straightforward dish, but it comes in many variations, each with its unique ingredients and flavors. Here are some of the “many faces” of takoyaki:

  1. Traditional Takoyaki:
    • The classic version includes diced octopus, tenkasu (tempura scraps), green onions, takoyaki sauce, mayonnaise, aonori, and katsuobushi. It’s the most common and beloved form of takoyaki.
  2. Negi Takoyaki:
    • This variation emphasizes green onions (negi). It often features an abundance of chopped green onions both in the batter and as a topping, providing a fresh and zesty flavor.
  3. Modern Variations:
    • Some modern takes on takoyaki involve creative ingredients like cheese, sausage, or different types of seafood, offering a fusion of flavors.
  4. Mochi Takoyaki:
    • Mochi (rice cakes) is added to the takoyaki batter or as a filling. It brings a chewy and textural contrast to the dish.
  5. Vegetarian Takoyaki:
    • For those who prefer a vegetarian or vegan option, you can use ingredients like mushrooms, tofu, or other plant-based proteins instead of octopus.
  6. Sweet Takoyaki:
    • In contrast to the traditional savory version, some people make dessert takoyaki with sweet fillings like chocolate, fruits, or sweet red bean paste.
  7. Regional Variations:
    • Different regions of Japan may have their own unique takoyaki variations. For example, in Osaka, the birthplace of takoyaki, you’ll find a particular style and set of condiments that differ from other regions.
  8. Gourmet Takoyaki:
    • Upscale restaurants might offer gourmet takoyaki with premium ingredients and unique flavor combinations, appealing to food enthusiasts.
  9. Mini Takoyaki:
    • Some variations involve making mini-sized takoyaki, perfect for parties or gatherings. These bite-sized treats are just as delicious as their larger counterparts.
  10. Fusion Takoyaki:
    • You can explore fusion takoyaki with international ingredients and flavors. For instance, you might find Mexican-inspired takoyaki with salsa and cheese.
  11. Spicy Takoyaki:
    • Add some heat by incorporating spicy ingredients like hot sauce, chili flakes, or sriracha into the batter or as a topping.
  12. Custom Toppings:
    • Get creative with your toppings and sauces. Experiment with different combinations to suit your taste, from spicy mayo to unique seasonings.

The beauty of takoyaki lies in its versatility, making it a canvas for culinary experimentation.

how to serve takoyaki

takoyaki recipe


  1. Plate or Tray: Arrange the freshly cooked takoyaki on a serving plate or tray. Make sure it’s a heat-resistant surface as the takoyaki will be hot.

Toppings and Sauces: 2. Takoyaki Sauce: Drizzle takoyaki sauce generously over the takoyaki. Takoyaki sauce is slightly sweet and savory, similar to Worcestershire sauce.

  1. Japanese Mayonnaise: Squeeze Japanese mayonnaise in a crisscross pattern over the takoyaki.
  2. Aonori: Sprinkle a generous amount of aonori, which are dried seaweed flakes, over the takoyaki for a burst of umami flavor.
  3. Katsuobushi: Add katsuobushi (bonito flakes) on top. The heat from the takoyaki will make them dance, creating a visually appealing effect.

Pickled Ginger: 6. Serve pickled ginger (beni shoga) on the side. Pickled ginger provides a refreshing contrast to the rich and savory flavors of takoyaki.

Serving Utensils: 7. Provide small bamboo or wooden skewers for your guests to pick up the takoyaki. The skewers make it easy to handle the hot and round takoyaki.

Serve Hot: 8. Takoyaki is best when served piping hot. The crispy exterior and creamy interior are at their prime right off the griddle, so serve immediately.

Share and Enjoy: 9. Takoyaki is often shared with friends and family, making it a social and interactive eating experience. Encourage your guests to enjoy the takoyaki straight from the skewer, taking care not to burn their mouths.

Pair with Beverages: 10. Takoyaki pairs well with a variety of beverages. It’s often enjoyed with a cold drink like Japanese beer, iced tea, or even a soft drink.

Garnish Creatively: 11. If you’re feeling creative, consider adding other toppings like shichimi togarashi (Japanese seven-spice blend), additional sauces, or even grated daikon radish for a refreshing twist.

Experiment and Customize: 12. Takoyaki is a versatile dish, and you can customize it to your preferences. Try different fillings, sauces, and toppings to create your unique takoyaki experience.

Sauces and Toppings


  1. Takoyaki Sauce: This is a special sauce made for takoyaki. It’s slightly sweet and savory, similar to Worcestershire sauce but with a unique flavor. You can find it in Japanese grocery stores, or you can make a homemade version by mixing ingredients like Worcestershire sauce, soy sauce, sugar, and ketchup.
  2. Japanese Mayonnaise: Japanese mayonnaise is creamier and slightly sweeter than its Western counterparts. It’s often drizzled in a crisscross pattern over the takoyaki, adding a rich and creamy element.


  1. Aonori: Aonori is a type of dried seaweed (green seaweed flakes) that adds a pleasant, slightly briny flavor and vibrant green color to the takoyaki.
  2. Katsuobushi: Katsuobushi, or bonito flakes, are thin shavings of dried, smoked skipjack tuna. The heat from the takoyaki causes the flakes to “dance” on top, creating an intriguing visual effect. They also contribute a smoky, umami flavor.
  3. Pickled Ginger (Beni Shoga): Pickled ginger adds a touch of zing and contrast to the savory flavors of the takoyaki. It’s often served on the side, and you can add a small amount to each bite as desired.
  4. Shichimi Togarashi: Shichimi togarashi is a Japanese seven-spice blend that typically includes red chili flakes, Sichuan pepper, sesame seeds, and other spices. Sprinkling a bit of this spice mix on your takoyaki can add a hint of heat and extra complexity.
  5. Sesame Seeds: Toasted white or black sesame seeds can be used as a topping to add a nutty flavor and some crunch to your takoyaki.
  6. Radish: Some variations include grated daikon radish, which adds a refreshing and slightly spicy contrast to the savory flavors.

Remember that the combination of these sauces and toppings is what gives takoyaki its unique and delicious taste.

Where to Find Takoyaki


Takoyaki is a popular street food in Japan, and you can typically find it in various places, both in Japan and some other parts of the world. Here are some common locations where you can find takoyaki:

  1. Street Food Stalls: In Japan, you’ll often find takoyaki being sold at street food stalls or stands, particularly at festivals, outdoor events, and tourist areas. These stalls are known for their freshly made, piping hot takoyaki.
  2. Takoyaki Shops: Some areas, especially in cities like Osaka and Tokyo, have dedicated takoyaki shops or restaurants. These establishments specialize in serving takoyaki in a variety of flavors and with different toppings.
  3. Convenience Stores: Many convenience stores in Japan, such as 7-Eleven and Lawson, offer pre-packaged takoyaki that you can quickly heat up in a microwave or purchase as a ready-to-eat snack.
  4. Supermarkets: Some Japanese supermarkets may sell pre-made takoyaki in the prepared food section, making it a convenient option for a quick meal or snack.
  5. Food Courts: Large shopping malls and department stores often have food courts that feature stalls or restaurants offering a diverse range of foods, including takoyaki.
  6. Japanese Restaurants: Some Japanese restaurants, especially those with a diverse menu, may include takoyaki as an appetizer or side dish.
  7. Japanese Cultural Festivals: If there are Japanese cultural festivals or events in your area, you may find takoyaki vendors offering this iconic street food.
  8. Asian Grocery Stores: Some Asian grocery stores outside of Japan may carry frozen takoyaki, takoyaki sauce, or other essential ingredients for making takoyaki at home.
  9. Homemade: Of course, you can also make takoyaki at home using a takoyaki pan and the ingredients and toppings you prefer. This allows you to customize your takoyaki to your liking.

Keep in mind that while takoyaki is most commonly found in Japan, its popularity has spread to other parts of the world, especially in areas with a significant Japanese population or a strong interest in Japanese cuisine.


  • Q: What does “takoyaki” mean?
  • A: “Takoyaki” translates to “octopus balls” in Japanese.
  • Q: Can I make takoyaki without octopus?
  • A: While octopus is traditional, you can experiment with other fillings like shrimp or vegetables.
  • Q: Is takoyaki difficult to make at home?
  • A: It takes some practice to perfect the technique, but with patience, anyone can make delicious takoyaki.
  • Q: What’s the difference between takoyaki and okonomiyaki? A: Takoyaki is round and consists of small balls, while okonomiyaki is a savory pancake with various ingredients mixed in.
  • Q: Can I buy takoyaki sauce in stores?
  • A: Yes, many Asian grocery stores carry ready-made takoyaki sauce.
  • Q: Are there vegetarian or vegan versions of takoyaki?
  • A: Yes, you can adapt the recipe to suit your dietary preferences, using tofu or other meat substitutes.

Takoyaki is more than a snack; it’s a piece of Japanese culinary history. Its delightful blend of flavors and unique cooking process make it a must-try for food enthusiasts. Whether you enjoy it on the streets of Osaka or in your own kitchen, takoyaki never fails to impress with its savory, umami-rich taste and crisp texture. Explore the world of takoyaki and embark on a journey of culinary delight.

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recipe to make takoyaki

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 150 calories 8g fat
Rating: 5.0/5
( 1 voted )


For the batter:

  • 1 cup all-purpose flour
  • 1 1/2 cups dashi stock (or substitute with water)
  • 2 large eggs
  • 1/2 tsp soy sauce
  • 1/2 tsp salt

For the filling:

  • 1/2 to 3/4 cup diced cooked octopus
  • 1/4 cup chopped green onions
  • 1/4 cup tenkasu (tempura scraps)
  • Pickled red ginger (beni shoga) for garnish

For the toppings:

  • Takoyaki sauce (can be purchased at an Asian grocery store or homemade with Worcestershire sauce, ketchup, soy sauce, and sugar)
  • Japanese mayonnaise
  • Aonori (dried seaweed flakes)
  • Bonito flakes (katsuobushi)


  1. Prepare the Batter: In a mixing bowl, whisk the eggs and then add the flour, dashi stock (or water), soy sauce, and salt. Mix until you have a smooth batter. Let it rest for about 15 minutes.
  2. Heat the Takoyaki Pan: You'll need a special takoyaki pan with half-sphere molds. Grease the molds with a bit of oil and place it over medium-high heat.
  3. Fill the Molds: Once the pan is hot, pour the batter into each mold, filling it up to just below the top. Drop a piece of octopus, a pinch of green onions, and a few tenkasu into each mold.
  4. Cook the Takoyaki: Use a skewer or a takoyaki pick to carefully flip the takoyaki balls as they cook. Keep turning them until they are golden brown and crispy on the outside. This should take about 5-7 minutes.
  5. Remove from the Pan: Transfer the cooked takoyaki to a plate, and drizzle them with takoyaki sauce and Japanese mayonnaise.
  6. Add Toppings: Sprinkle aonori and bonito flakes over the top, and add a few pickled red ginger slices for extra flavor and color.
  7. Serve: Serve your homemade takoyaki while they're still hot and enjoy!


  1. Takoyaki Pan: You'll need a special takoyaki pan with half-sphere molds to make traditional takoyaki. These pans can be found in most Asian grocery stores or online. Make sure to grease the molds well to prevent sticking.
  2. Dashi Stock: Dashi stock is a traditional Japanese fish stock that adds depth of flavor to the batter. If you don't have dashi, you can substitute it with water, although it won't have the same umami richness.
  3. Octopus: Use precooked and diced octopus for convenience. You can find it in many Japanese or Asian grocery stores. Alternatively, you can use other fillings like shrimp, mushrooms, or even cheese if you're not a fan of octopus.
  4. Takoyaki Pick: A takoyaki pick or skewer is essential for flipping the takoyaki balls as they cook. It ensures they cook evenly and maintain their round shape.
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