How to Make Takoyaki

How to Make Takoyaki

Image:Cooking Takoyaki 8223.jpg

The Japanese Food Dish of ‘Takoyaki’ is translated to, simply, Grilled Octopus. Tako=Octopus, Yaki=Grill


  • Benni Shoga (Red Ginger)
  • Ebi (Dried Shrimp)
  • Green Onion
  • Tenkasu (Tempura Flakes OR Rice Bubbles smashed up)
  • Tako (Octopus, chopped into bite-sized pieces)
  • 2 Eggs
  • 1 ½ cups of Flour
  • 2 ½ cups of Dashi or Stock


  1. Preheat the hot plate on High with the Takoyaki pan on it. It will take quite a while to heat up.
  2. Make the batter by putting the eggs and the stock in with the flour and mix. Make sure it’s not too thin, almost like a pancake batter will do.
  3. Know that after the Pan has heated up, grease the pan with oil (sesame or rice bran oil is best), and well! After pan is greased, half fill the Takoyaki pans holes with batter, and then put in the other ingredients. After that, fill up the rest of the Takoyaki pan’s holes with batter.
  4. Look to see that when the top of the batter is brown, turn the Takoyaki over with a skewer of some sort (use two, one in each hand, if necessary). Keep turning them over.
  5. Serve on a plate with okonomi sauce, mayonnaise, grounded Nori (seaweed) and bonito (fish) flakes.



  • It takes a lot of Practice to turn over the balls while cooking, but if you grease the Takoyaki pan really well, it will be easier. But remember, they will never be perfect.
  • If you would like, you could do the same steps, but instead of cooking them in the Takoyaki pan, you could use Muffin tins in the oven. Just cook them at whatever heat you cook muffins at. Every oven is different, so i don’t want to recommend anything.
  • If you can’t find some of the ingredients listed, see if you could find subsitutes!


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