Japanese
Takoyaki
Osaka-style takoyaki are tender, round bites of dashi-rich batter with pieces of octopus at the center. They are finished with takoyaki sauce, Japanese mayonnaise, aonori, and dancing katsuobushi flakes while still hot.
Watch it madeETTV 이티티비 · 11:45
Ingredients
- Cooked octopus, cut into 1 cm pieces120g
- Cake flour or low-protein flour100g
- Dashi, chilled360ml
- Large egg1
- Soy sauce1 tsp
- Nagaimo, finely grated2 tbsp
- Tenkasu tempura bits3 tbsp
- Beni shoga, finely chopped1 tbsp
- Green onion, finely sliced2 tbsp
- Neutral oil3 tbsp
- Takoyaki sauce3 tbsp
- Japanese mayonnaise2 tbsp
- Aonori1 tsp
- Katsuobushi flakes1 handful
Method
- Whisk the egg, chilled dashi, soy sauce, and grated nagaimo together in a bowl until smooth.
- Sift in the flour and whisk lightly until the batter is thin and just combined.
- Rest the batter for 10 minutes, then stir it again because the flour settles quickly.
- Heat a takoyaki pan over medium-high heat until hot.
- Brush each mold and the flat surface around the molds generously with neutral oil.
- Pour the batter into the molds until they are full and the batter slightly overflows across the surface.
- Place one piece of octopus into each mold.
- Scatter the tenkasu, beni shoga, and green onion evenly over the batter.
- Cook for 2 to 3 minutes until the edges begin to set and the underside is golden.
- Use takoyaki picks or skewers to cut the connected batter between molds and turn each ball about one quarter turn.
- Tuck loose batter into the molds as you continue rotating the balls little by little until they become round.
- Cook for 6 to 8 minutes more, turning often, until the takoyaki are crisp outside and soft inside.
- Transfer the hot takoyaki to a plate.
- Brush with takoyaki sauce and drizzle with Japanese mayonnaise.
- Sprinkle with aonori and top with katsuobushi just before serving.
Common questions
Can I substitute the nagaimo in takoyaki batter if I can’t find it?
Yes. The closest easy substitute is a little extra egg plus a small amount of water or dashi for looseness, but the texture will be less stretchy and less custardy. Some cooks skip it entirely and still get good results.
How do I know when to turn takoyaki, and how long does the full cooking usually take?
Start turning when the edges are set and the bottom is golden, usually after 2 to 3 minutes. Total cooking is often 8 to 12 minutes, as you keep rotating until the balls are evenly browned and crisp.
What are the most common mistakes when making takoyaki at home?
Using batter that is too thick, not enough oil, and turning too early are the biggest mistakes. Also avoid underfilling the molds; overflow batter is what helps form round, full balls as you rotate them.
How should I store leftover takoyaki, and can I reheat them?
Store cooled takoyaki in an airtight container in the fridge for up to 2 days. Reheat in an oven, toaster oven, or air fryer to restore some crispness; the microwave works but makes them soft.
What’s the best way to serve takoyaki for the best texture and flavor?
Serve them hot, right after cooking, with takoyaki sauce, Japanese mayonnaise, aonori, and katsuobushi. The contrast of crisp exterior, soft center, and warm toppings is best within a few minutes of cooking.