Japanese Takoyaki

Takoyaki are savoury Japanese snack balls made from a light, seasoned batter filled with diced octopus, crunchy tempura scraps (tenkasu), pickled ginger, and green onions. Cooked in a special takoyaki pan, they are crispy on the outside and tender inside, often topped with sweet takoyaki sauce, mayonnaise, bonito flakes, and seaweed powder. This popular street food is perfect for sharing and captures the lively spirit of Japanese festivals.

Prep Time 15

Cook Time 20

Total Time 35

Servings Takoyaki

Ingredients

1 cup all-purpose flour
2 large eggs free range
2 cups dashi stock or water with dashi powder
1 tsp soy sauce
1/2 tsp baking powder
1/2 cup octopus cooked diced into small pieces
1/4 cup tempura scraps tenkasu
2 tbsp pickled red ginger finely chopped
2 large spring onions finely sliced
Oil for greasing the pan

Toppings (See alternatives):

Takoyaki sauce or okonomiyaki sauce
Japanese mayonnaise
Aonori dried seaweed flakes)
Katsuobushi bonito flakes

Instructions

Prepare the batter by whisking together the flour, eggs, dashi stock, soy sauce, and baking powder until smooth and thin in consistency.
1 cup all-purpose flour, 2 large eggs, 2 cups dashi stock, 1 tsp soy sauce, 1/2 tsp baking powder
Preheat your takoyaki pan over medium heat and brush each well generously with oil to prevent sticking.
Oil
Pour the batter into each well until full. It’s okay if the batter overflows slightly.
Add fillings by placing one piece of diced octopus in each well, then sprinkle in some tenkasu, pickled ginger, and spring onion.
1/2 cup octopus, 1/4 cup tempura scraps, 2 tbsp pickled red ginger, 2 large spring onions
Let cook for 1–2 minutes until the edges start to firm up. Use skewers or chopsticks to gently push the overflowed batter back into the well and rotate each piece 90 degrees.
Continue turning each ball every minute or so to shape them into even spheres. Cook for about 5–7 minutes, or until golden brown and crisp all around.
Serve hot, drizzled with takoyaki sauce and mayonnaise, then topped with aonori and bonito flakes.
Takoyaki sauce, Japanese mayonnaise, Aonori, Katsuobushi

Notes

Japanese Takoyaki are best eaten fresh off the pan while they’re still hot and jiggly inside — just be careful not to burn your tongue!

If traditional Japanese takoyaki toppings aren’t available, you can still enjoy delicious homemade takoyaki with simple substitutions using pantry-friendly or supermarket items. Here are some easy alternatives:

Takoyaki Sauce Substitute

Traditional takoyaki sauce is sweet, savoury, and tangy.
Try:

Worcestershire sauce + ketchup + soy sauce (mix in equal parts, add a pinch of sugar)
BBQ sauce (choose one that’s mild and not smoky for a closer flavour)
Tonkatsu sauce if available, as it's quite similar

Japanese Mayonnaise (Kewpie) Substitute

It’s creamier and tangier than regular mayonnaise.
Try:

Regular mayonnaise with a small splash of rice vinegar or lemon juice and a pinch of sugar
Plain mayo if you don’t want to tweak — still works fine

Aonori (Seaweed Powder) Substitute

This adds an umami, salty ocean taste.
Try:

Finely crushed nori sheets (tear up sushi seaweed or snack seaweed and crumble)
Omit it entirely if nothing similar is available — it’s more of a garnish

Katsuobushi (Bonito Flakes) Substitute

These add a smoky, fishy flavour and visual movement.
Try:

Dried shrimp (finely chopped) as a crunchy topping
A light sprinkle of smoked paprika or dulse flakes for a different kind of umami
Crispy fried onions as a Western-style savoury topping

Extra Ideas (Optional):

If you're feeling creative, you can also try:

A sprinkle of grated cheese or Parmesan for richness
A drizzle of sriracha mayo or garlic aioli for a fusion twist
A dusting of furikake seasoning if available — great umami blend

Even without the traditional toppings, Japanese takoyaki can still be wonderfully satisfying — just focus on keeping the texture crisp on the outside and creamy inside, and feel free to personalise the toppings based on what you love or have on hand.

Nutrition