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Quick and Easy Takoyaki Recipe

21/04/2015 (Last Updated: 17/07/2019)

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

Four takoyaki balls topped with seasonings and sauces.

Why We Love This Takoyaki Recipe

These crispy golden takoyaki balls of deliciousness taste amazing when prepared with traditional ingredients and toppings. But they’re also super easy to tweak to your preferences. If you don’t like octopus, you can substitute with your favourite proteins, or experiment with sweet ingredients for something completely different!

It’s also a fun way it’s a great way to get creative in the kitchen and try your hand at mastering the takoyaki cooking technique. 

 

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

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

What is Takoyaki?

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 it yourself.

What are the main Takoyaki Ingredients?

  • Batter: 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 (aka corn starch) to the mixture.
  • Fillings: Traditional takoyaki ingredients include octopus (the ‘tako’ in takoyaki), spring onion, pickled ginger and tenkasu (crispy fried tempura batter).

How to Make Takoyaki

  • Slice the octopus (or chicken, if substituting) into bite-size pieces then pop aside.
  • 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.
  • 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.

Pouring the homemade Takoyaki mixture onto the bronze Takoyaki grill.

  • 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 chopstick to cut out a square shape around each takoyaki well.
  • 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.

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

  • 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. A few more rotations and your batch of takoyaki will be glorious, crispy and golden.
  • Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations (see topping inpso in the next section). Feel free to experiment and let us know how you go!

 

Takoyaki Recipe Topping Combinations

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

(Spoiler alert: They’re ALL AMAZING!)

Half of a takoyaki ball showing a slice of octopus inside.

Recipe Tips

  • For a crunchier texture and deep golden colour, add extra oil while flipping the takoyaki.
  • Japanese ingredients such as dashi stock, aonori flakes, bonito flakes, tenkasu and takoyaki sauce 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.

FAQs

Why is my Takoyaki moving?

  • If you top your takoyaki with katsuoboshi (aka bonito flakes – thinly shaved dried fish) – you’ll find that it reacts with the heat from the fresh takoyaki which makes the bonito ‘dance’ on top of your takoyaki as it begins to absorb moisture. Cool huh!

What do you need to make this takoyaki recipe?

  • 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. You’ll also need a takoyaki pick or chopstick to flick the takoyaki into shape while grilling.

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

Variations & Substitutions

  • If you don’t like octopus, feel free to substitute your own favourite fillings. Why not try it out with prawns, chicken, tofu or cheese? 
  • For something completely different, ditch the savoury ingredients and go for a sweet version! Why not try adding chocolate for ‘chokoyaki’! Jams or other sweet ingredients would also work well. 

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

★ Did you make this recipe? Please leave a star rating below!

A close up shot of four takoyaki balls on a plate.

Quick and Easy Takoyaki

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Snack
Cuisine: Japanese
Servings: 36 takoyaki balls
Calories: 22kcal
Author: Wandercooks
Cost: $10

Equipment

  • A takoyaki plate, such as a cast iron takoyaki plate or electric takoyaki pan
  • A takoyaki pick or chopstick to flick the takoyaki into shape while grilling.

Ingredients

For the batter

  • 450 g dashi stock
  • 140 g plain flour
  • 10 g cornflour or cornstarch
  • 5 g skim milk
  • 1 egg
  • 100-140 g octopus pieces chopped into 2cm pieces (or substitute with chicken)
  • 1/2 cup spring onion chopped
  • 1/4 pickled ginger chopped
  • 1/2 cup tenkasu crispy tempura crumbs

For the toppings

  • Japanese-style bbq sauce takoyaki sauce or okonomiyaki sauce
  • Mayonnaise we recommend kewpie mayo for the most traditional flavour
  • Aonori dried green seaweed powder
  • Katsuoboshi dried bonito flakes
  • Salt
  • Parmesan
  • Curry powder
  • Cheese

Instructions

  • Slice the octopus (or chicken, if substituting) into bite-size pieces then pop aside.
  • 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.
  • 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.
  • 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 chopstick to cut out a square shape around each takoyaki well.
  • 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.
  • 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:

  • 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.
  • Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).
  • Hyuga Style: Top with mayo, aonori and a sprinkling of salt.
  • Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.
  • Wandercooks style: Sprinkle with your very own homemade Matcha Green Tea Salt.
  • Cheesy Goodness: Sprinkle on top and broil for a couple of minutes until melty and delicious.

Notes

Tips

  • For a crunchier texture and deep golden colour, add extra oil while flipping the takoyaki.
  • Japanese ingredients such as dashi stock, aonori flakes, bonito flakes, tenkasu and takoyaki sauce 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.

 

FAQs

  • What do you need to make this takoyaki recipe? 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. You'll also need a takoyaki pick or chopstick to flick the takoyaki into shape while grilling.
  • Why is my Takoyaki moving? If you top your takoyaki with katsuoboshi (aka bonito flakes - thinly shaved dried fish) - you'll find that it reacts with the heat from the fresh takoyaki which makes the bonito 'dance' on top of your takoyaki as it begins to absorb moisture. Cool huh!

 

Variations & Substitutions

  • If you don't like octopus, feel free to substitute your own favourite fillings. Why not try it out with prawns, chicken, tofu or cheese?
  • For something completely different, ditch the savoury ingredients and go for a sweet version! Why not try adding chocolate for 'chokoyaki'! Jams or other sweet ingredients would also work well.

Nutrition

Serving: 4g | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 48mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.5% | Vitamin C: 0.5% | Calcium: 0.7% | Iron: 2.2%
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Where We Learned This Recipe

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.

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

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.

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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26 Comments

  • Reply
    SHANIKA
    12/07/2019 at 7:32 pm

    I’ve never tried Takoyaki balls, but these look so crispy and delicious! I so need to try these!

    • Reply
      Wandercooks
      17/07/2019 at 4:35 pm

      Oh you must! They’re usually piping hot and go perfect with a ice-cold glass of beer.

  • Reply
    Michelle Miller
    12/07/2019 at 4:59 pm

    I love a good Japanese recipe. These balls look absolutely amazing!

    • Reply
      Wandercooks
      17/07/2019 at 4:35 pm

      Thanks!

  • Reply
    Cathy
    12/07/2019 at 4:54 pm

    Takoyaki is one of the most tastiest street foods and you have pulled it off here!!! Cannot wait to try your version of this this deliciousness, with yesss octopus!!!

    • Reply
      Wandercooks
      17/07/2019 at 4:34 pm

      Haha love it! Thank you – hope you enjoy giving it a go too. 😀

  • Reply
    Farah Maizar
    12/07/2019 at 4:36 pm

    I am completely craving now. This looks so umami and delicious! Thanks for the recipe

    • Reply
      Wandercooks
      17/07/2019 at 4:34 pm

      All of the umami! 🙌

  • Reply
    Sophie
    12/07/2019 at 1:24 pm

    Gosh! That looks so delicious. This is a very new recipe for me and I feel so happy coming across your site. Beautiful collection of recipes.

    • Reply
      Wandercooks
      17/07/2019 at 4:34 pm

      Thanks Sophie! It’s definitely a different style of recipe, but loads of fun to make at home. 🙂

  • Reply
    Thomas Coleman
    13/09/2016 at 8:21 pm

    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 !

    • Reply
      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. 😀

  • Reply
    Daniela Apostol
    10/06/2016 at 5:07 pm

    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.

    • Reply
      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!

  • Reply
    Valentina
    10/06/2016 at 2:51 pm

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

    • Reply
      Wandercooks
      10/06/2016 at 5:30 pm

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

  • Reply
    Ludmilla
    10/06/2016 at 12:51 pm

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

    • Reply
      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! 🙂

  • Reply
    Renee
    10/06/2016 at 12:05 pm

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

    • Reply
      Wandercooks
      10/06/2016 at 5:29 pm

      Japanese food is the beeeesssst. Get on it! 🙂

  • Reply
    Sarah @ Champagne Tastes
    10/06/2016 at 11:50 am

    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!

    • Reply
      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!

  • Reply
    Jolina - The Unlikely Baker
    02/05/2016 at 11:26 am

    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!! 🙂

    • Reply
      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! 🙂

  • Reply
    Gab
    21/06/2015 at 9:05 am

    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?

    • Reply
      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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