Takoyaki Recipe - Japanese Cooking 101

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.

Cut octopus into small pieces.

Mix all-purpose flour with dashi broth and stir with a whisk.

Add a couple of eggs and stir until mixed well.

Season the batter with salt and soy sauce and stir again.

Heat the takoyaki pan and oil it with vegetable oil until it begins to smoke.

Pour batter into the holes of the pan and drop octopus pieces in each hole.

Sprinkle green onions and Benish shoga over the pan.

Cook at medium heat for about a minute or two before turning.

Use a takoyaki pick or chopstick to turn the takoyaki balls until they are round and cooked evenly.

Cook for a total of about 3 to 4 minutes until dry and perfectly round.

Place cooked takoyaki on a plate and drizzle with takoyaki sauce and mayonnaise.

Finish with aonori and bonito flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens