Takoyaki, or Japanese Octopus Balls, are a must-try for any street food enthusiast! Originating in Osaka, these savory, crispy-on-the-outside, and gooey-on-the-inside dough balls are filled with a bite of tender octopus and drizzled with delicious sauces.¹ Making them at home requires a special takoyaki pan, but the results are incredibly rewarding.²

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Ingredients

For the Batter:

• 1 cup (about 120g) All-Purpose Flour³
• 2 cups Dashi Stock (Japanese soup stock, can use instant powder mixed with water)
• 2 Large Eggs, lightly beaten⁴
• 1 tsp Soy Sauce⁵
• $1/2$ tsp Salt⁶

For the Filling:

• 8 oz (approx. 225g) Cooked Octopus, cut into $1/2$ inch cubes (You can use pre-cooked octopus, or substitute with shrimp, cheese, or vegetables)
• $1/2$ cup Tenkasu (Tempura scraps, also known as agedama.⁷ Adds a great crunch!)
• $1/4$ cup Finely Chopped Green Onions/Scallions⁸
• 2 Tbsp Red Pickled Ginger (Beni Shoga), finely chopped⁹
• Vegetable Oil (for greasing the pan)¹⁰

For the Toppings:

• Takoyaki Sauce (or Okonomiyaki/Tonkatsu sauce)¹¹
• Japanese Mayonnaise (preferably Kewpie brand)¹²
• Bonito Flakes (Katsuobushi)¹³
• Dried Green Laver (Aonori)¹⁴

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Instructions

1. Prepare the Batter

• In a large bowl, whisk together the flour and salt.¹⁵
• In a separate bowl, mix the dashi stock, eggs, and soy sauce.¹⁶
• Slowly pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and lump-free.¹⁷ The consistency should be thin and runny.
• Tip: Transfer the batter to a pitcher or measuring cup with a spout for easy pouring.¹⁸

2. Heat and Oil the Pan

• Place the takoyaki pan over medium heat.¹⁹
• Once heated, generously brush the entire surface, including the round molds and the flat area, with vegetable oil.²⁰ The oil should almost pool in the molds.

3. Pour and Fill

• Pour the batter into the holes until they are completely full, allowing the batter to overflow onto the flat surface.²¹
• Immediately drop one or two octopus cubes into the center of each mold.²²
• Liberally sprinkle the entire pan (over the batter and around the holes) with tenkasu, green onions, and pickled ginger.²³

4. The Flip and Cook

• After 1–2 minutes, when the edges of the batter look set and slightly crisp, use two bamboo skewers or a specialized takoyaki pick to start turning the balls.²⁴
• First, use a skewer to break the batter connecting the balls along the edges. Draw a line or grid between the molds.
• Next, turn each ball a ²⁵$90^\circ$ angle, stuffing the excess batter from the surface into the hole as you turn to start forming a sphere.²⁶
• Continue flipping the balls every few seconds, rotating them to cook evenly on all sides until they are golden brown and perfectly spherical.²⁷ This takes about 3–5 minutes.

5. Serve and Garnish

• Remove the piping hot takoyaki balls from the pan and arrange them on a plate.²⁸
• Drizzle generously with Takoyaki sauce and a zigzag of Japanese mayonnaise.²⁹
• Finish with a sprinkle of Aonori and a handful of Bonito Flakes—watch them “dance” from the heat!