Quick and Easy Takoyaki

Cook up this hot and tasty Japanese snack in minutes with just one chopstick. Crispy on the outside and gooey on the inside,  it’s easy to make your own Quick and Easy Takoyaki at home. Now to spice them up with secret topping combinations found in Hyuga, Japan.

Quick and Easy Takoyaki Recipe - Create this CRISPY and GOOEY Japanese street snack in minutes with just one chopstick! Ready to impress? | wandercooks.com

(In a rush? Click here to jump straight to the recipe!)

Taking a few steps outside our guesthouse, we found ourselves in a world turned grey.

The rain was falling thicker and heavier than a wet blanket. But snug as we were inside our jackets, clutching each other under a big fat umbrella, we decided to set out on foot.  After all, we had a very important mission ahead of us.

Codename: Find Lunch!

As we splashed our way across slippery roads and down wiggly alleyways, a little hole-in-the-wall shop caught our eye.

Stepping inside the warm shop, the smell of piping hot takoyaki filled the air. There was barely enough room for a table, a few chairs, and a huge copper takoyaki grill. Settling down at the back, we waited.

(It’s a wonder the owner couldn’t hear our tummies grumbling from across the room.)

And once that steaming plate of fresh hot takoyaki arrived…

A set of 18 Takoyaki balls ready to be coated in sauces.

Instant addiction. From the very first bite.

Our chopsticks flicked back and forth.  ‘Just one more perhaps… and another!’

Finally there was nothing left but the satisfied smiles on our faces.

Takoyaki is one of the most popular street snacks in Japan, aside from onigiri rice balls.  Little roadside stalls can be found everywhere, ready to serve up a batch of takoyaki when you need it most.

But for the freshest, tastiest takoyaki, the best thing to do is to make them yourself.

Masa-san and his wife with the many many Takoyaki ready for eating.

 

Quick note: There may be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.

We learnt this Quick and Easy Takoyaki recipe while staying in a cool surfie-style guesthouse in Hyuga, Japan.  Our chilled hosts, Masa-san and his lovely wife, were keen to share their recipe. Even better, they showed us their handy technique to make takoyaki using just one chopstick.

What's crispy on the outside and gooey on the inside? Your very own homemade Takoyaki!Click To Tweet

 

First up: the batter base. It’s is a surprisingly simple mix of plain flour with a hint of dashi stock. But according to Masa-san, the secret to that golden crispy crunch is to add cornflour to the mixture.

So we poured in the batter until it completely covered the pan, then added in fresh ingredients including octopus (the ‘tako’ in takoyaki), spring onion, pickled ginger and tenkasu (crispy fried tempura batter).

Pouring the homemade Takoyaki mixture onto the bronze Takoyaki grill.

Quick as a flash, Masa-san cut a square around each well, then flicked and prodded the batter with a chopstick to form deliciously crispy spheres.

A few more rotations and the batch of takoyaki was complete in, glorious, crispy golden heaven.

The first flip to create a Takoyaki ball using a chopstick.

Quick & Easy Takoyaki Flavour Combinations

  • Hyuga Style: Kewpie mayo + aonori + salt

Question: Which ingredients do you love? What’s your favourite combo?

Bronze Takoyaki plate that is well oiled to make the perfect ball.

(Spoiler alert: They’re ALL AMAZING!)

To make takoyaki at home you’ll need a proper takoyaki plate. They come in all shapes and sizes, like this cast iron takoyaki plate and this electric takoyaki pan, but the well shape is essential when cooking,

And lastly, while takoyaki literally means ‘fried octopus’, there’s no reason you can’t substitute for your own favourite fillings such as prawns, chicken, tofu or cheese… Love somet

We’re even planning to try a sweet version of this normally savoury dish. We shall call it… Chocoyaki!

Feel like a few more fast ‘n fresh international snacks? Check out these Crispy Fried Vietnamese Spring Rolls and our favourite 2 minute snack in the entire world, this quick and easy Malaysian Mee Goreng.

Click on the images below to jump to these tasty recipes:

Quick and Easy Takoyaki Recipe - Create this CRISPY and GOOEY Japanese street snack in minutes with just one chopstick! Ready to impress? | wandercooks.com

5.0 from 4 reviews
Quick and Easy Takoyaki
 
Prep time
Cook time
Total time
 
A hot and tasty Japanese snack you can cook in minutes with just one chopstick. Crispy on the outside, gooey on the inside, make this Quick and Easy Takoyaki at home using secret topping combinations found in Hyuga, Japan.
Author:
Recipe type: Snack
Cuisine: Japanese
Serves: 36
Ingredients
For the batter
  • 450 g dashi stock or water
  • 140 g plain flour
  • 10 g cornflour
  • 5 g skim milk
  • 1 egg
  • 100-140 g octopus pieces, chopped into 2cm pieces (or substitute with chicken)
  • ½ cup spring onion, chopped
  • ¼ pickled ginger, chopped
  • ½ cup tenkasu (crispy tempura crumbs)
For the toppings
Instructions
  1. Slice the octopus (or chicken, if substituting) into bite-size pieces then pop aside.
  2. Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.
  3. Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.
  4. Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a trusty chopstick to cut out a square shape around each takoyaki well.
  5. Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.
  6. Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.
For The Toppings:
  1. Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.
  2. Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).
  3. Hyuga Style: Top with mayo, aonori and a sprinkling of salt.
  4. Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.
  5. Wandercooks style: Sprinkle with your very own homemade Matcha Green Tea Salt.
Notes
For a crunchier texture and deep golden brown colour, add extra oil while flipping the takoyaki.

Japanese ingredients such as dashi stock, aonori seaweed powder, bonito flakes, tenkasu and Japanese-style sauces can be found at your local Asian grocery store or online via Amazon.

You can easily make tenkasu (crispy tempura crumbs) at home, simply splatter some tempura batter in hot oil and cook until crispy. Remove from the oil and allow to drain on paper towel.
Nutrition Information
Serving size: 4 Calories: 429 Fat: 19g Saturated fat: 10g Unsaturated fat: 7g Carbohydrates: 34g Sugar: 3g Sodium: 1226mg Fiber: 2g Protein: 29g Cholesterol: 87mg

 

Quick and Easy Takoyaki Recipe - Choose from your favourite toppings, this Japanese street snack is easily prepared at home. | wandercooks.com
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16 Comments

  1. I will definitely try this recipe. I have just got a new pan and I am very excited to see if I can use it for Takoyaki as well. Thank you !

    • Wandercooks

      13/09/2016 at 8:23 pm

      You’re welcome Thomas, thanks for stopping by! Good luck and hope you get to enjoy some piping hot Takoyaki. 😀

  2. A lovely recipe. I do love Asian cuisine, it has a unique flavours and superb dishes. I have never tried this one before, I would love to.

    • Wandercooks

      10/06/2016 at 5:32 pm

      100% agree! That’s why we love doing what we do so much. Experimenting with unique ingredients and flavours makes for some very fun times in the kitchen!

  3. What a fun recipe to try. I’m loving the ingredient list!

    • Wandercooks

      10/06/2016 at 5:30 pm

      Fantastic to hear, hope you have fun with them and enjoy your takoyaki!

  4. I’ve never had takoyaki before!! I love the explanation for this recipe. Looks so interesting!!

    • Wandercooks

      10/06/2016 at 5:29 pm

      Thanks Ludmilla, I think this would have to be the quirkiest recipe we’ve come across so far, and that’s definitely saying something! 🙂

  5. I suddenly have a craving for Japanese food. I’ve never tried takoyaki, but definitely want to try it now!

  6. Oh man.. Somehow I have NEVER heard of this, and I LOVE octopus!! I’m drooling a little now.. I just cooked octopus but there was no fried batter making it even more delicious!

    • Wandercooks

      10/06/2016 at 5:28 pm

      Oh you’ll just have to cook up some more then 😛 Would love to hear what you think of Takoyaki!

  7. We always order takoyaki! We just have no idea where to buy octopus. Or how to handle them. This is so delicious it’s worth the effort of finding all the ingredients. Maybe we’ll treat it like a treasure hunt. Looking forward to your chocoyaki though!! 🙂

    • Wandercooks

      02/05/2016 at 4:16 pm

      If only we lived in Japan – fresh octopus is readily available in every supermarket! Back at home we can buy octopus from the supermarkets in a couple of varieties, both pickled, and in seafood marinara mixes (which would be okay if you wanted to use the rest of the seafood in something too). Maybe you could try along those lines? Otherwise, feel free to get creative and substitute the octopus for another of your favourite ingredients! 🙂

  8. Hi! I tried the takoyaki batter recipe cooked in cast iron takoyaki pan but my takoyaki outsides came out too chewy, not soft. It almost resembles a hard boiled egg. (Weird). What do you think caused this?

    • Wandercooks

      21/06/2015 at 5:01 pm

      Hi Gabrielle, nice to hear from you! Thanks for your feedback and glad you gave our recipe a go. This one may take a bit of practice so here are some tips for your next go. 🙂

      There are a few things that could cause chewy batter. The first is the heat source which needs to be extremely high, such as a wok burner. Make sure the cast iron is nice and hot! Second, ensure the pan is well oiled, there should be almost a little pool of oil in each takoyaki well before you add the batter. Third and lastly, the heat will be so high that the takoyaki cooks very quickly; you want to start flipping into balls as soon as the batter is on the pan and repeat once you get to the bottom to ensure all sides are cooked evenly. That should hopefully result in a crispier outer shell and a soft, gooey inside. If you can’t obtain the heat, still try to heat the oil as much as possible and try making the mixture a little thicker to compensate.

      We hope this helps, let us know how you go!

      Sarah and Laura 🙂

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