Takoyaki (Grilled Octopus Balls)
Learn how to make crispy, pillowy-soft Takoyaki filled with tender octopus. Fun to share and easy to customize with tasty filling ideas!
- Total time
- 35 min
- Active time
- 15 min
- Yield
- 26, 26 pieces
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
Ingredients for My Takoyaki Recipe
Boiled octopus (sold as “octopus sashimi” at Japanese market) Katsuobushi (dried bonito flakes) Red pickled ginger (beni shoga) Tenkasu (tempura scraps) – store-bought or homemade Tenkasu Green onion/scallion Neutral oil Batter: All-purpose
JUMP TO RECIPE Substitutions Octopus (tako): You can find boiled octopus for sashimi at the seafood counter of a Japanese market. If you don’t have it, feel free to try one of the popular and delicious filling variations that I suggest below. Tenkasu: Also called agedama, these tempura scraps add an irreplaceable crunch and savory flavor. I can find it at my Asian grocery store, but if you can’t, try making your own tenkasu or use panko breadcrumbs. Soy sauce: Use tamari soy sauce for gluten free. Japanese mayonnaise: Made with egg yolks, this Kewpie mayo has a richer texture and flavor than standard mayonnaise.
Substitutions
Octopus (tako): You can find boiled octopus for sashimi at the seafood counter of a Japanese market.
If you don’t have it, feel free to try one of the popular and delicious filling variations that I suggest below. Tenkasu: Also called agedama, these tempura scraps add an irreplaceable crunch and savory flavor. I can find it at my Asian grocery store, but if you can’t, try making your own tenkasu or use panko breadcrumbs. Soy sauce: Use tamari soy sauce for gluten free. Japanese mayonnaise: Made with egg yolks, this Kewpie mayo has a richer texture and flavor than standard mayonnaise. If you can’t find it, I suggest mixing 2 Tbsp rice vinegar and 1 Tbsp sugar into 1 cup of American mayonnaise. It won’t be the same, but it can work in a pinch.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
¼ cup katsuobushi (dried bonito flakes) (I use the type with bigger flakes) 2 green onions/scallions 1 Tbsp pickled red ginger (store bought or make homemade Beni Shoga) 4.2 oz octopus sashimi (boiled octopus) (found in Japanese grocery sto
Required setup
Equipment
takoyaki pan
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Can I use a different filling for takoyaki instead of octopus?
While octopus is the standard filling, it is not the only way to serve takoyaki.
You can make this takoyaki recipe by swapping out the filling; popular choices include shrimp, squid, mushrooms, or cheese. See my suggested fillings above for more ideas.
Method Overview
Structured method notes that are separate from the step timeline.
Cooking
Preheat the takoyaki pan and grease the round chambers with oil.
Pour the batter into the hot chambers. Add octopus and cook.
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Nami’s Recipe Tips
Pre-make the batter – When I’m short on time, I often make the batter the night before and store it (covered) in the refrigerator.
Use a lot of oil to grease the pan – It’s the oil that will help the balls become extra crispy and golden. Don’t worry if the batter overflows – The round chambers are so small that it’s impossible not to overflow them, especially as you add especially as you add each piece of octopus filling.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
Gather all the ingredients.
Step 2
Grind ¼ cup katsuobushi (dried bonito flakes) into a fine powder. Set aside to use during cooking.
Image detailsGrind ¼ cup katsuobushi (dried bonito flakes) into a fine powder. Set aside to use during cooking.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Inputs and tools3
Uses
- katsuobushi (dried bonito flakes)
- ¼ cup katsuobushi (dried bonito flakes) ((I use the type with bigger flakes))
- 2 tsp baking powder
Step 3
Cut 2 green onions/scallions into thin slices and mince 1 Tbsp pickled red ginger. Cut 4.2 oz octopus sashimi (boiled octopus) into bite-sized pieces about ½ inch (1.3 cm); I use the rangiri cutting technique. Tip: Cut it into smaller pieces so it's easier to chew, especially for kids.
Image detailsCut 2 green onions/scallions into thin slices and mince 1 Tbsp pickled red ginger. Cut 4.2 oz octopus sashimi (boiled octopus) into bite-sized pieces about ½ inch (1.3 cm); I use the rangiri cutting technique. Tip: Cut it into smaller pieces so it's easier to chew, especially for kids.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Inputs and tools4
Uses
- 2 green onions/scallions
- 1 Tbsp pickled red ginger
- 4.2 oz octopus sashimi (boiled octopus)
- pickled red ginger
Step 4
Combine 1 cup all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt in a large mixing bowl. Whisk it all together.
Image detailsCombine 1 cup all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt in a large mixing bowl. Whisk it all together.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Inputs and tools2
Uses
- 1 cup all-purpose flour (plain flour)
- ½ tsp Diamond Crystal kosher salt
Step 5
Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 1½ cups dashi (Japanese soup stock) to the bowl.
Image detailsAdd 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 1½ cups dashi (Japanese soup stock) to the bowl.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Inputs and tools4
Uses
- 2 large eggs (50 g each w/o shell)
- 1 tsp soy sauce
- 1½ cups dashi (Japanese soup stock)
- ½ cup takoyaki sauce
Step 6
Whisk until well blended. Transfer it to a handled measuring cup or any pitcher with a spout for easy pouring.
Image detailsWhisk until well blended. Transfer it to a handled measuring cup or any pitcher with a spout for easy pouring.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Visual cue
until well blended.
Checks1
Visual cueInfoVisualuntil well blended.
Expected state: until well blended.
Why and source
This step has reviewed source-backed guidance.
- Source: Takoyaki Recipe (Video) たこ焼き
Step 7
Heat the takoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the rounded chambers and flat top surface with 2 Tbsp neutral oil. When the oil starts to smoke, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.
medium heatTakoyaki Pan
Image detailsHeat the takoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the rounded chambers and flat top surface with 2 Tbsp neutral oil. When the oil starts to smoke, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Inputs and tools2
Uses
- 2 Tbsp neutral oil
Equipment
Step 8
Add 1–3 octopus pieces, depending on their size, to each chamber and sprinkle the ground katsuobushi powder on top.
Step 9
Sprinkle ⅓ cup tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter on top between the chambers. Rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan. Stuff the connected dough back into the ball as you turn; the uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.
Image detailsSprinkle ⅓ cup tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter on top between the chambers. Rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan. Stuff the connected dough back into the ball as you turn; the uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Checks1
TimingInfoTiming3 minutes
Target: 3 minute
Expected state: After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter on top between the chambers.
Inputs and tools1
Uses
- ⅓ cup tenkasu/agedama (tempura scraps)
Why and source
This step has reviewed source-backed guidance.
- Source: Takoyaki Recipe (Video) たこ焼き
Step 10
After 4 minutes, rotate them again, starting with the first ball. Turn each takoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home takoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.
Image detailsAfter 4 minutes, rotate them again, starting with the first ball. Turn each takoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home takoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Checks1
TimingInfoTiming4 minutes
Target: 4 minute
Expected state: After 4 minutes, rotate them again, starting with the first ball.
Why and source
This step has reviewed source-backed guidance.
- Source: Takoyaki Recipe (Video) たこ焼き
Step 11
Take a look at how I flip the dumplings in this video—start watching from the timestamp where I start grilling.
Step 12
Transfer them onto a plate and drizzle with ½ cup takoyaki sauce and Japanese Kewpie mayonnaise. Sprinkle with katsuobushi (dried bonito flakes) and aonori seaweed and serve with a side of pickled red ginger. Serve immediately. (But, be careful—they‘re VERY hot inside!)
Image detailsTransfer them onto a plate and drizzle with ½ cup takoyaki sauce and Japanese Kewpie mayonnaise. Sprinkle with katsuobushi (dried bonito flakes) and aonori seaweed and serve with a side of pickled red ginger. Serve immediately. (But, be careful—they‘re VERY hot inside!)Just One Cookbook · Takoyaki Recipe (Video) たこ焼きDev reference Checks1
ServiceMain recipeSource service instruction
Transfer them onto a plate and drizzle with ½ cup takoyaki sauce and Japanese Kewpie mayonnaise. Sprinkle with katsuobushi (dried bonito flakes) and aonori seaweed and serve with a side of pickled red ginger. Serve immediately. (But, be careful—they‘re VERY hot inside!)
Inputs and tools2
Uses
- Japanese Kewpie mayonnaise
- aonori seaweed
Why and source
This step has reviewed source-backed guidance.
- Source: Takoyaki Recipe (Video) たこ焼き
Step 13
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Key Kitchen Tools
Takoyaki grill – These uniquely shaped pans are perfect for cooking small dough balls.
I use a tabletop Zojirushi Electric Griddle and replace the flattop with a takoyaki plate.
Assemble
Transfer the octopus balls to a plate and drizzle with takoyaki sauce and Japanese mayo.
Sprinkle katsuobushi and aonori and serve with pickled ginger. Serve immediately and enjoy!
What to Serve with Takoyaki
Vegetable sides – Green salad with Carrot Ginger Dressing makes a wonderful palate cleanser.
A la carte small plates – Serve it with a variety of sharable snacks like Karaage (Japanese fried chicken). Street food – Pair takoyaki with Crispy Taiyaki and Mitarashi Dango for a street food experience.
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Storage and Reheating Tips
To store: Store leftovers in an airtight container in the refrigerator for 3 days or in the freezer for 2–3 weeks.
To reheat: Reheat leftovers in the oven at 350ºF (180ºC) for 8–10 minutes if defrosted or 12–15 minutes if frozen.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
The perfect combination of textures – The boiled octopus is tender and chewy, while the dough is pillowy soft in the center and crispy on the outside.
Easy to modify – The traditional recipe uses octopus, but you can easily substitute a variety of tasty fillings that I suggest below. Fun to make – I make it in a takoyaki pan that’s surprisingly fun and easy to use with some practice.
Preparation
Grind the bonito flakes to a fine powder.
Cut the scallions into fine slices, mince the pickled ginger, and cut the boiled octopus into bite-sized pieces. Combine flour, baking powder, and salt in a large bowl.
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Variations and Customizations
Japanese children and adults alike often change things up by adding different fillings in this takoyaki recipe.
Here are my favorite suggestions. Comforting: Cheese – cheddar, mozzarella Corn & cheese – kids favorite Meaty: Chopped sausage or hot dog – easy; I like Japanese kurobuta sausage Cooked chicken or pork belly – tender and satisfying Seafood: Mentaiko (spicy cod/pollock roe) + mochi + cheese – love this combo! Boiled shrimp or caramari – a lighter seafood twist, but do not overcook it. Fish cake (chikuwa/crab sticks) Canned tuna Plant-based: Corn Edamame Mochi (rice cakes) Kimchi – Adds tang and a bit of spice Pickled red ginger (beni shoga) and green onions – add more.
Article photos
Photos used with the article notes.
Source: Takoyaki Recipe (Video) たこ焼き
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
26, 26 pieces
Batter
Source step 7 creates or uses batter.
Dough
Source step 9 creates or uses dough.
Sauce
Source step 5 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Don’t like octopus? No problem! Japanese children and adults alike often change things up by adding different fillings in this takoyaki recipe.
Don’t like octopus? No problem! Japanese children and adults alike often change things up by adding different fillings in this takoyaki recipe. Here are my favorite suggestions.
Chopped sausage or hot dog – I like Japanese kurobuta sausage
Chopped sausage or hot dog – I like Japanese kurobuta sausage
Mentaiko (spicy cod/pollock roe) + mochi + cheese – love this combo!
Mentaiko (spicy cod/pollock roe) + mochi + cheese – love this combo!
Boiled shrimp or caramari – do not overcook it.
Boiled shrimp or caramari – do not overcook it.
Fish cake (chikuwa/crab sticks)
Fish cake (chikuwa/crab sticks)
Kimchi – Adds tang and a bit of spice
Kimchi – Adds tang and a bit of spice
Pickled red ginger (beni shoga) and green onions – add more
Pickled red ginger (beni shoga) and green onions – add more
More source notes
Useful article notes that do not need to interrupt the cooking method.
Notes
Variations and Customizations Don’t like octopus?
Japanese children and adults alike often change things up by adding different fillings in this takoyaki recipe. Here are my favorite suggestions. Comforting: Cheese – cheddar, mozzarella Corn & cheese – kids’ favorite Meaty: Chopped sausage or hot dog – I like Japanese kurobuta sausage Cooked chicken or pork belly Seafood: Mentaiko (spicy cod/pollock roe) + mochi + cheese – love this combo! Boiled shrimp or caramari – do not overcook it. Fish cake (chikuwa/crab sticks) Canned tuna Plant-based: Corn Edamame Mochi (rice cakes) Kimchi – Adds tang and a bit of spice Pickled red ginger (beni shoga) and green onions – add more.
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Copy risk: Unchecked
Takoyaki Recipe (Video) たこ焼き
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