Takoyaki (Octopus Balls) Recipe - Japanese Street Food | How to Cook at Home

octopus

🥗Healthier: shrimp

💰Cheaper: imitation crab

Shrimp is more accessible and imitation crab is budget-friendly.

takoyaki flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is cost-effective.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth is lighter, and the alternative is budget-friendly.

takoyaki sauce

🥗Healthier: homemade sauce

💰Cheaper: soy sauce + ketchup

Homemade sauce can be healthier, and the alternative is economical.

Prepare the takoyaki batter by mixing plain flour, tapioca flour, salt, egg, milk, and dashi until smooth.

Heat a takoyaki grill pan over medium heat and brush with neutral oil.

Pour the batter into each mold, filling them about halfway.

Add pieces of cooked octopus leg and chopped spring onion into each mold.

Pour more batter over the fillings to cover them completely.

Cook for several minutes until the bottom is golden brown.

Use a skewer to turn the takoyaki balls to cook the other side.

Cook until golden brown all around.

Remove the takoyaki from the pan and place on a serving plate.

Drizzle with takoyaki sauce and Kewpie mayonnaise.

Sprinkle katsuobushi and chopped spring onion on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens