Contents
Takoyaki is a popular Japanese street food from Osaka—crispy outside, soft inside balls made from a savory batter filled with tender diced octopus. This recipe includes a detailed step-by-step guide to make authentic takoyaki at home, plus tips on toppings and variations. Perfect for experiencing a taste of Japan’s vibrant street food culture in your own kitchen!
Ingredients
Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups dashi broth or vegetable/chicken broth
- 1 tbsp soy sauce
- Pinch of salt
Filling:
- 200 g cooked octopus, chopped into small pieces
- 2-3 tbsp chopped scallions
- A handful of tenkasu tempura scraps
- Pickled red ginger optional
Toppings:
- Takoyaki sauce or thick Worcestershire sauce
- Japanese mayonnaise
- Aonori seaweed flakes
- Katsuobushi bonito flakes
Instructions
- In a bowl, whisk together flour, eggs, soy sauce, salt, and dashi broth until you get a smooth, thin batter.
- Heat the takoyaki pan and brush each mold generously with oil to ensure crispiness.
- Pour the batter into each mold, filling them fully (some batter may overflow). Add a piece of octopus, scallions, tenkasu, and ginger to each mold.
- Allow to cook for 1–2 minutes, then use a skewer to carefully turn each ball. Keep rotating every minute until the balls are golden brown and evenly cooked on all sides.
- Remove the takoyaki onto a plate, then generously brush with takoyaki sauce and drizzle with mayonnaise. Sprinkle with aonori and bonito flakes while hot.
Notes
Takoyaki: the soul of Japanese street food 🍡
If you ever find yourself walking through the colorful, crowded streets of Osaka, chances are you’ll catch the unmistakable aroma of something sizzling on a hot iron plate. That’s takoyaki—small, golden balls filled with diced octopus, crackling on the outside and soft, almost creamy inside. They're not just food; they’re part of Japan’s heart and culture.
These round, savory snacks first showed up in the 1930s in Osaka, a city known for its love of food. Since then, takoyaki has spread all over Japan and become a favorite at festivals, markets, and even home kitchens. But still, ask anyone where the best takoyaki is, and they’ll say: Osaka.
So, what exactly is takoyaki? 🐙
Takoyaki is often translated as “octopus balls,” which might sound strange at first. But really, it’s a snack made by pouring a light, dashi-based batter into a special molded pan, filling it with pieces of tender octopus, green onions, bits of crunchy tempura (called tenkasu), and sometimes a little pickled ginger. The batter bubbles and cooks quickly, and with a flick of a skewer, each dumpling is turned and rolled until it’s a perfect little sphere. They’re cooked fast and eaten faster, usually served in a paper boat, topped with a sweet-salty sauce, a drizzle of mayo, and a flurry of dried seaweed and bonito flakes that wave from the steam. Watching them cook is almost as fun as eating them.Tasty variations to try 🔄
The classic filling is octopus, but once you get the hang of it, you can get creative:- Cheese takoyaki: gooey and rich inside
- Shrimp or squid: for a different kind of seafood bite
- Kimchi: spicy, tangy, and addictive
- Egg yolk: silky and extra indulgent
- Veggie version: mushrooms work great for a plant-based twist
Where you’ll find the best takoyaki 📍
You’ll spot takoyaki all over Japan, but Osaka really is the place to go. The Dotonbori area is full of famous stalls, where chefs flip takoyaki with speed and style. You’ll also find it at street festivals, shopping mall food courts, izakayas, and even in convenience stores (ready-made and frozen).
