Authentic Takoyaki (Osaka's Octopus Balls)

Crispy on the outside and creamy on the inside, Takoyaki is a signature dish from Osaka, Japan. Enjoy the concentrated umami flavor of the dashi stock in each ball.

Takoyaki is a Japanese dish made from a batter of wheat flour, eggs, and dashi stock, cooked on a specialized griddle called a takoyaki maker, with pieces of octopus added to form small, round balls. "Tako" means octopus, and "yaki" refers to grilling or cooking. The batter traps the flavor of the octopus inside each ball, while the outside becomes crispy and the inside remains creamy and savory.

You can eat it as is, but it is common to top it with a special sauce known as takoyaki sauce and Japanese mayonnaise. Toppings such as aonori (dried green seaweed flakes) and bonito flakes (katsuobushi) are often added as well.

This recipe is special to me, as I learned it from a Japanese takoyaki vendor many years ago. It has received high praise from everyone I have served it to, and I have been using it for over twenty years.

Takoyaki has a set of classic ingredients that are commonly used. Each one has its own role and distinct characteristics:

• Boiled octopus: An essential ingredient for takoyaki, providing a chewy texture and umami-rich flavor.
• Green onions (scallions): They add texture and color. Usually, they are mixed into the batter, but recently, they are sometimes served on top of takoyaki as well.
• Beni shoga (red pickled ginger): Adds spiciness, acidity, and color. If beni shoga is not available, you can substitute it with regular pickled ginger.
• Tenkasu (tempura bits): Indispensable for takoyaki, adding richness of flavor and a crispy texture.

All of these ingredients are key components of takoyaki. Unless you absolutely can’t find them, be sure to include them.

Takoyaki cannot be made without octopus. That said, some of you might not be used to eating octopus, or might have trouble finding it where you live. In that case, you can still enjoy a takoyaki-style dish by using alternative ingredients such as beef tendon, konjac, sausages, or cheese. Even in Japan, it is common to make takoyaki without octopus, whether people run out of it or just want to try a different flavor.

By the way, if you use beef tendon and konjac, the dish is called “Rajioyaki.” Rajioyaki is actually the predecessor of modern takoyaki, and you can make it using the same method. If you are curious, it could be fun to try.

The biggest drawback of making takoyaki at home is that you need a takoyaki maker. While you can cook the batter in a pan and still enjoy the flavor, you won't be able to achieve the unique texture of authentic takoyaki.

Takoyaki makers are available on Amazon and other online stores. If you want to try making this dish at home, consider getting one. In Osaka, the birthplace of this dish, it is said that almost every household has one and considers it an essential kitchen item.

Equipment

Ingredients

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Instructions

🕒 Total: 25 mins mins

Step 1
Cut the octopus into bite-sized pieces, about ½ inch (1.2 cm) wide. Thinly slice the green onions. Finely chop the beni shoga.

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Step 2
Crack the egg into a large bowl and beat it. Add sugar, salt, soy sauce, chilled dashi, and baking powder to the bowl, and mix well. Then, gradually add flour in several portions, whisking thoroughly each time to prevent lumps from forming.* The takoyaki batter is ready.

* If the lumps are less than ⅕ inch (5 mm) in size, they will dissolve over time, so you don't need to worry about them.

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Step 3
Preheat a takoyaki maker to high heat (392℉/200℃ or higher). Pour some oil into a small bowl and dip the tip of a folded paper towel in it. Use the oil-soaked towel to thoroughly coat all the cavities and the flat surface of the takoyaki maker.

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Step 4
When smoke starts rising from the takoyaki maker, pour the takoyaki batter into each cavity, then add the chopped octopus. It is fine if the batter overflows from the cavities during this process.

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Step 5
Sprinkle the green onions, beni shoga, and tenkasu evenly over each cavity. Wait until the batter on the walls of each cavity sets.

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Step 6
Cut through the batter on the flat surface between the cavities with a takoyaki pick or skewer. Then, rotate the cooked portion in each cavity about 90 degrees (a quarter turn).* Wait again until the uncooked portion of the batter is cooked through.

* If the batter on the walls has set, you can rotate it by applying a bit of force with the pick or skewer. If it doesn't rotate, cook it for a little longer. It doesn't matter if the batter tears slightly.

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Step 7
Rotate the cooked portion another 90 degrees to cook the remaining uncooked portion.

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Step 8
Since the takoyaki maker may cook unevenly depending on the position of the cavities, if there are any lightly cooked balls, swap them with the well-cooked ones. Then, turn each ball over to cook evenly.

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Step 9
Serve on individual plates. Top each takoyaki with takoyaki sauce, Japanese mayonnaise, aonori, and bonito flakes to taste.

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To store

You can store it in the refrigerator for up to a day.

• The dashi stock used in the takoyaki batter should be chilled. Chilling the dashi slows down gluten development in the flour, resulting in a crispier exterior for the takoyaki.
• When turning the batter, rotate each ball 90 degrees at a time rather than flipping them all at once. This allows the inside of each ball to cook more evenly, giving it a creamier texture.