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Takoyaki are popular Japanese savory, ball-shaped street food snacks from Osaka, consisting of wheat flour batter filled with diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Cooked in a special molded pan, they are crispy on the outside, creamy on the inside, and commonly topped with savory sauce, mayonnaise, and bonito flake
3 Servings
water: 12floz (360ml)
Eggs: 2
Boiled octopus: 4 oz
Chopped Green Onions: 2 oz
Tenkasu: As Needed
Chopped red pickled ginger (Benishoga): As Needed
Takoyaki Sauce: 3oz(80g)
Mayonnaise: As Needed
Bonito Flakes (Katsuobushi): As Needed
Dried Seaweed (Aonori): A pinch
Takoyaki are popular Japanese savory, ball-shaped street food snacks from Osaka, consisting of wheat flour batter filled with diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. Cooked in a special molded pan, they are crispy on the outside, creamy on the inside, and commonly topped with savory sauce, mayonnaise, and bonito flake
STEP 1
Batter: Whisk Otafuku Takoyaki Flour, water, and eggs until smooth.
STEP 2
Pan: Heat and lightly oil a takoyaki pan. Fill each cavity just below the rim with batter.
STEP 3
Set & Fill: Once batter sets slightly, use a toothpick to create space. Add fillings (green onion, red pickled ginger, tenkasu, boiled octopus). Top with more batter until it slightly overflows and connects across the pan surface.
STEP 4
Shape: As batter firms, use skewers to cut portions apart, then flip each ball while surface is still soft—key for round shape. Keep turning until golden brown and puffed.
STEP 5
Serve: Drizzle with takoyaki sauce and mayo. Top with katsuobushi (bonito flakes) and aonori (seaweed). Serve hot.
