Takoyaki: How to Make Japanese-Style Takoyaki

Takoyaki is a Japanese ball-shaped snack or appetizer made from a batter based on wheat flour and cooked in a molded saucepan. Usually, it is packed with octopus, tempura scraps, pickled ginger, and green onion. Coated with takoyaki sauce and mayonnaise, the balls are then coated with green laver and dried bonito shavings.

Takoyaki was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its creation in 1935. Since then, Takoyaki has continued to rise in popularity around the world. It is a popular snack between meals. Takoyaki was influenced by akashiyaki, a small round dumpling made of an egg-rich batter and octopus from the town of Akashi in Hyōgo Prefecture.

Japanese-Style Takoyaki

  • Author: Romae Chanice Marquez
  • Recipe Category: Snacks / Appetizer
  • Cuisine: Japanese

Takoyaki is a type of dumpling made with seasoned batter grilled puffs with a small piece of octopus meat in the center. The dumplings also come with sauces and seasonings spread along the rim. The whole preparation and cooking time is 30 minutes. This recipe is suitable for at least 2 servings. 

Homemade Takoyaki

You can order takoyaki in most Japanese restaurants worldwide. Photo credits: @toms.eats / Instagram.com


Japanese-Style Takoyaki Ingredients

  • 200 g flour
  • 3 eggs
  • 500 ml of water
  • pinch of dashi stock powder
  • 120 g fresh boiled octopus, chopped
  • 1 bunch spring onion, chopped
  • red pickled ginger
  • tempura flakes
  • takoyaki sauce
  • Japanese mayonnaise
  • Aosa powdered seaweed (or aonori)
  • katsuobushi bonito flakes

Japanese-Style Takoyaki Instructions

Step 1: Start with the batter. Take a large bowl and mix the eggs, 200 g flour, water, and small dashi stock. Set this aside. If you have the okonomiyaki flour ready-made, follow the batter’s instructions and you’re good to go.

Step 2: Place your takoyaki plate on medium heat on a gas stove and heat up a small amount of oil in each hole. Split the pulp into small pieces. Place a piece of pulp in each of the semi-circular holes and fill each hole with the batter mix to the rim.

Step 3: You can now add, to each hole, the chopped onion, red pickled ginger, and tempura flakes. You are responsible for the amount you add, but only a small amount of each will provide a good amount of flavor.

Step 4: You will need to turn them over once the takoyaki is about half cooked, after at least 1-2 minutes. The best way to do this is to use a small wooden skewer or chopstick to stab the ball and flip it in the hole. To get this done smoothly, it takes a bit of practice. So, keep trying if you make a mess at first.

Step 5: Normally you can just flip takoyaki about three-quarters of the way so you can cook a little more before you flip it again. All your takoyaki should be round by now, so keep rotating them in the holes to make sure they cook on all sides evenly. It will take about 3-4 minutes before the outside is golden brown.

Step 6: Place a couple of takoyaki on a plate and smother them with tons of takoyaki sauce and mayonnaise. Then sprinkle some powdered seaweed on top along with some bonito flakes. Let them cool down slightly and then enjoy.

Japanese-Style Takoyaki Additional Information

  • To add variety, you can experiment with many different toppings. For a stronger or lighter flavor, you can even use a citrus-based soy sauce called ponzu.
  • Per serving, this recipe has 173 calories, 11 g of carbohydrates, 6 g of fat, and 17 g of protein. 

About Japanese-Style Takoyaki Recipe

Takoyaki is usually cooked in a takoyaki pan. It is usually a grid of hemispheric molds made of cast iron. The heavy iron heats the takoyaki uniformly. Commercial gas-fuelled takoyaki cookers are used at Japanese festivals or by street vendors. Electric versions look like a hot plate for home use. Stovetop versions are available as well.


There are many variations to the takoyaki recipe. However, the traditional taste will always be there. For more international recipes, click here.

Featured Image: @travelnia / Instagram, @eatswithsheena / Instagram