How to Make Takoyaki

The products we used:

Smells Like Summer

Summer in Japan is the season for festivals–Japan’s version of America’s fairs. While Japanese festivals don’t involve farm animals (usually), they do feature a variety of small booths offering food and entertainment of all kinds.

One of the foods that you’ll always see at a Japanese festival is takoyaki. Takoyaki are bite-sized waffle-balls usually filled with octopus meat (“tako” is the Japanese word for octopus) and topped with mayo and some garnish.

If you’re not completely sold on eating octopus, you can still get into the Japanese festival spirit with takoyako. While octopus is the standard filler used by takoyaki peddlers across Japan, it is common to have takoyaki parties at home where friends and family make takoyaki together using a variety of fillings: shrimp, hot dogs, cheese, chicken, tomatoes, and even hard-boiled eggs. With takoyaki, the only limit is your imagination.

Before you start cooking…

There are a few things to keep in mind with cooking takoyaki. For one, it’s a fast-paced process. You begin cooking takoyaki as soon as you pour in the batter. You are also cooking it as you add the fillings to the batter, which can take a surprising amount of time, especially your first time. To ensure that you can keep a good pace, make sure to have all your ingredients prepared and handy. It may be helpful to have a cooking partner to split the work up.

Another thing to keep in mind is that the beginning stages of cooking can look a bit messy. The batter will overflow, fillings scattered all over the place, etc. You’ll bring order from the chaos by gathering and flipping the takoyaki.

When you first flip the takoyaki, if you feel like you don’t have enough batter, don’t worry: just add more batter the next time.

Ingredients (Makes ~32 Takoyaki Balls)

• Takoyaki Flour or Cake Flour: 150g (approx. 1 cup)
• Water: 500ml (2 cups)
• Eggs: 2 large
• Green Onions: Finely chopped
• (Optional) Tenkasu (Tempura Bits)
• (Optional) Dried Pickled Ginger
• Octopus: Cut into small pieces (or your choice of substitute)
• Oil: For greasing the takoyaki pan

Toppings: - Takoyaki Sauce or Dashi-Soy Takoyaki Sauce - Aonori (Dried Seaweed Flakes)

Equipment:

• Iwachu Nanbu Takoyaki pan
• Bamboo skewers or takoyaki picks
• Oil brush (like the one from our friends at Ishibishi) or homemade oil applicator (see below)

Instructions

1. Prepare the Batter

In a large bowl, combine water, eggs, and the flour. Whisk until smooth and free of lumps. A well-mixed batter ensures fluffy, evenly cooked takoyaki.

2. Mix the Fillings

In a separate bowl, combine chopped green onions, tenkasu, and dried pickled ginger. Mixing these ingredients beforehand allows for quick and even distribution when filling the molds.

Pro Tip: Pre-mixing the fillings saves time during the fast-paced cooking process!

3. Heat and Oil the Takoyaki Pan

Set your takoyaki pan to 200°C (~390°F). Generously brush oil into each mold, ensuring the holes are well-coated. A handy trick is to use a homemade oil applicator (see below) for even application. The oil should pool slightly at the bottom of each mold.

4. Pour the Batter

Fill each mold with batter to about 90% full. The batter will expand, so don’t overfill at this stage.

5. Add Fillings

Add a piece of octopus (or your chosen filling, like shrimp or cheese) to each mold. Then, sprinkle the pre-mixed filling (green onions, tenkasu, and pickled ginger) evenly across the molds. At this point, the batter should be overflowing.

6. Flip the Takoyaki

As the batter cooks and the edges start to solidify (about 1-2 minutes), use a skewer or takoyaki pick to cut the excess batter into a grid pattern. When the edges are slightly firm, swiftly flip each ball 90 degrees. This creates the signature round shape and a soft, creamy interior.

Tip: Flip quickly before the batter fully sets to achieve a gooey center!

7. Shape and Crisp

Continue rotating the takoyaki balls, tucking in any loose batter to form perfect spheres. Use the skewer to lift and drop the balls gently, letting the uncooked batter flow into the mold’s shape. Keep turning to ensure even cooking.

Tip: For a crispy exterior, rotate the balls frequently.

8. Add the Finishing Touches

Once the takoyaki are golden and crispy, transfer them to a plate. Drizzle with takoyaki sauce and sprinkle with aonori. For extra flair, add a dollop of Japanese mayonnaise or bonito flakes.

Bonus: DIY Oil Applicator

If you don’t have a special oil brush for applying to the takoyaki pan, you can make your own:

1. Roll 4 sheets of tissue paper into a ball and insert a chopstick into the center.
2. Cover the tissue ball with a paper towel and secure it with a rubber band.

This applicator fits perfectly into the molds, ensuring even oil distribution.

Tips for Perfect Takoyaki

• Adjust Heat: Cooking times and temperatures may vary depending on your takoyaki pan. If the balls brown too quickly, lower the heat slightly.
• Experiment with Fillings: While octopus is traditional, try shrimp, squid, cheese, or even a cherry tomato (topped with cheese and pizza sauce) for some variety.
• Crisp It Up: Rotate the balls often in the final stages to achieve a satisfyingly crunchy exterior.
• Serve Hot: Takoyaki is best enjoyed fresh off the pan when the outside is crispy and the inside is creamy.

More Good Stuff

If you’re hungry for more Japanese festival food, then it’s time to check out our recipe for sweet taiyaki. And if you’re feeling especially adventurous, then it may be time to consider bringing out the big guns with the kids’ summer favorite, shaved ice.

The products we used: