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Plate of takoyaki balls topped with homemade takoyaki sauce, kewpie mayonnaise, aonori and katsuoboshi.

Takoyaki Recipe

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. 
Course Snack
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 takoyaki balls
Calories 30kcal
Cost $10


  • 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.


For the batter

  • 450 ml dashi stock
  • 140 g plain flour
  • 10 g cornflour or cornstarch
  • 1 tbsp milk
  • 1 egg
  • 100-140 g octopus pieces chopped into 2cm pieces (or substitute with chicken, ham, bacon or cheese)
  • 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


  • Slice the octopus (or other protein, 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.




  • 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.



  • 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.


Serving: 4g | Calories: 30kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg