Easy Japanese Takoyaki at Home

Japanese takoyaki recipe

Today, I’m sharing a simple way to make takoyaki at home without a special takoyaki pan or mold, along with the takoyaki batter recipe.

This delicious treat is perfect for late-night snacks, alcoholic drinks, or kids' snacks, and is enjoyable for everyone.

I recommend using this recipe when you want to easily make takoyaki at home.

Ingredients

(Measurements: tablespoon, paper cup)

Batter Ingredients

• Tempura flour: 2 cups (200g, using a paper cup)
• Baking powder: 1 tablespoon
• Salt: 1 tablespoon
• Dried bonito flakes (katsuobushi): a large handful
• Water: 1 cup (180ml, using a paper cup)
• Milk: 2/3 cup (120ml, using a paper cup)
• Eggs: 2
  
  

Filling Ingredients

• Octopus legs: to taste
• Chopped green onion: to taste
  
  

Topping Ingredients

• Mayonnaise: to taste
• Teriyaki sauce: to taste
• Parsley: to taste
• Dried bonito flakes: to taste
  
  

Cooking Instructions

1. In a large bowl, combine all the batter ingredients and mix well to create the takoyaki batter.

   1. Tempura flour: 2 cups (200g)

   2. Baking powder: 1 tablespoon

   3. Salt: 1 tablespoon

   4. Dried bonito flakes: a large handful

   • Break the bonito flakes into smaller pieces by hand before adding.

   5. Water: 1 cup (180ml)

   6. Milk: 2/3 cup (120ml)

   7. Eggs: 2

2. Pour cooking oil into a frying pan to coat it well, then pour the prepared batter into the pan.

   • Two portions of batter will form one pair.
   • Using a 4-cup mold will create prettier and more uniform shapes.
     
     

3. Cut the octopus legs into small pieces and generously place them on two portions of the batter.

4. Chop the green onions finely and add them generously to the remaining two portions of batter.

5. When the bottom of the batter turns slightly golden, place the batter with green onions on top of the batter with octopus.

6. Gently press to ensure the batter sticks together, flipping and cooking both sides until crispy.

7. Once the takoyaki is well-cooked, cut them into halves or quarters according to your preference.

8. Top with mayonnaise, teriyaki sauce, parsley (or green onion), and bonito flakes to your liking.