Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: Japanese
Serves: 24 takoyaki balls
  • 100 g cake flour / plain flour
  • 1 tsp soy sauce
  • ⅛ tsp salt
  • ½ tsp dashi powder + 340 ml cold water
  • 1 egg – beaten
  • Filling:
  • 80 g boiled octopus – cut into small bite size pieces (if unavailable, substitute with shrimp)
  • 2 tbsp bonito powder (optional)
  • 2 tbsp pickled ginger (beni shoga)
  • 2 stalks spring onion – chopped finely
  • 4 tbsp fried tempura flour (Otafuku Ikaten Ri Tenkasu)
  • Topping:
  • Okonomiyaki sauce
  • Japanese mayonnaise
  • Aonori flakes (green seaweed flakes)
  • Bonito flakes
  1. Mix dashi powder with water and set aside.
  2. In a large bowl, combine flour, salt, dashi water and mix well. Add in soy sauce, beaten egg and whisk until combined.
  3. Generously grease the takoyaki pan and set it on the gas stove on medium low heat.
  4. Pour the batter into the holes fully. If you like large takoyaki, fill the pan fully with the batter.
  5. Distribute octopus, bonito powder, pickled ginger, tempura flour and spring onions into each batter.
  6. Using two bamboo skewers, flip the takoyaki balls and shape them into balls. Fill with more batter if necessary.
  7. Cook until golden brown.
  8. Remove the balls and place onto a plate.
  9. Drizzle with okonomiyaki sauce, mayonnaise, seaweed flakes and bonito flakes.
  10. Serve immediately.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/07/29/takoyaki/