Takoyaki Recipe たこ焼き

Print RecipeJump To Recipe

Takoyaki Recipe | Easy Japanese Recipes at JustOneCookbook.com

Takoyaki (たこ焼き) is a Japanese snack in the shape of little round balls containing pieces of octopus. It literally translates to “octopus (tako) fried (yaki)” and some may call it “Octopus Balls” or “Octopus Dumplings”.

Takoyaki was originated in Osaka around 1935 (according to wiki) and became popular in other areas of Japan. It’s one of most popular street foods along with Okonomiyaki (お好み焼き) and can be found at the street vendors, convenience stores, supermarkets, food courts, and of course takoyaki specialty restaurants.

Takoyaki vendor | Easy Japanese Recipes at JustOneCookbook.com

Takoyaki is made with dashi flavored batter filled with a few pieces of octopus, crispy scraps of tempura, green onions, and pickled red ginger. It’s usually served with takoyaki sauce (similar to Worcestershire sauce) and Japanese mayo, topped with sprinkle of dried green seaweed and katsuobushi.

Takoyaki is always served piping hot. It’s slightly crispy outside and gooey inside. Simply delicious!

Takoyaki Recipe | Easy Japanese Recipes at JustOneCookbook.com

I received many requests for this recipe from readers (thank you!). I knew you would love a delicious and authentic recipe so I turned my personal takoyaki experts, my best friend Yukako and her husband who are both from Osaka, for help.

I was so happy when they agreed to share their own takoyaki recipe with me and Just One Cookbook readers.  I adapted the recipe a little bit so that some ingredients will be easier to measure.

Takoyaki Recipes | Easy Japanese Recipes at JustOneCookbook.com

If you enjoy eating octopus, my online sashimi store, FishforSushi.com, sells a whole octopus (pre-boiled), so check it out.  We use the octopus for sashimi, carpaccio, octopus salad (takosu), and takoyaki… so delicious! :)

Not a fan of octopus? You can include veggies (my kids love corn), cheese, small mochi pieces… choices are endless!

Here’s the video on Takoyaki on my YouTube Channel! I hope you enjoy this recipe!

Now It’s Time For Giveaway!

Wait, you want to try making this delicious Takoyaki but don’t have a takoyaki pan? I’m giving away THREE (3) takoyaki pans to Just One Cookbook readers who have U.S. addresses! I’m really sorry that I cannot include international readers this time.  Click HERE to enter Takoyaki Pan Giveaway!

You can find a cast iron takoyaki pan, electric takoyaki pan and takoyaki pick on Amazon.com or you could use an ebelskiver (Danish pancake) pan as well. :)

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Prep time
Cook time
Total time
Serves: 28 pieces
  1. Cut octopus into bite size pieces (for my kids I cut into smaller pieces so they can chew easily).
  2. Grind katsuobushi (bonito flakes) into fine powder.
  3. Add dry ingredients (flour, baking powder, and konbucha/salt) in a large mixing bowl. Whisk a few times to combine all together.
  4. In a medium bowl, whisk eggs and soy sauce together.
  5. Add egg mixture to the dry ingredients, and then slowly add dashi stock while you whisk all together.
  6. Heat the takoyaki pan over medium to medium high heat (on my stove, it’s medium high). Using a brush, generously oil the takoyaki pan including the raise parts in between bowls.
  7. When you see smoke coming rising from the pan, pour the batter to fill the bowls. It’s okay for the batter to slightly overflow the holes. If you have a measuring cup with a handle, pour the batter in the measuring cup first so that it’s easier to pour. After you fill the holes, set timer for 3 minutes.
  8. Add 1-3 octopus pieces (depends on the size of octopus – I put 2-3 pieces) in each hole and sprinkle on the green onion.
  9. Then sprinkle tenkasu and powdered katsuobushi.
  10. After 3 minutes or so, when the bottom of the balls has hardened, break the connected batter in between each bowl with takoyaki picks (or skewers). Then turn each piece a 180 degree, stuffing in the edges as you are turning. The batter flows out from the inside of each bowl and creates the other side of the takoyaki ball. After you finish flipping, set timer for 4 minutes.
  11. Keep turning constantly so each piece will have nice round shape and will be evenly browned.
  12. Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling green dried seaweed and katsuobushi. Serve immediately (but be careful – inside is VERY hot!).
* Not a fan of octopus? You can include veggies (my kids love corn), cheese, small mochi pieces... choices are endless!

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment

Your email address will not be published - required fields are marked *

  1. omg nami – I LOVE takoyakis and sadly I don’t qualify for the giveaway! luckily takoyakis are quite affordable and easily available here in Singapore, but yours look delicious. love those bonito flakes!

  2. Amy Kanemoto

    Follower of Just One Bookbook on Facebook, have emails regularly from JOC,
    and have pinned and tried recipes to share with family and friends.

  3. donna mikasa

    I’m always amazed at how ROUND the takoyaki turn out! Your recipe looks so delicious! Do you need a gas grill to cook takoyaki? I have a ceramic stove top. :( It’s not possible, is it?

    • Casey

      It should be possible to use a ceramic cooktop.
      I have a ceramic cooktop and I use a cast iron griddle on it all the time so I don’t see why a Takoyaki griddle wouldn’t work.
      Depending on the size of your burners, though, you may get uneven cooking.

  4. Kimmi

    Thanks for sharing this recipe! Your takoyaki look really beautiful and neat. =) I wonder if there are other things commonly used for the inside filling, besides tako?

  5. Eleanor

    Ahhh, I was just thinking about takoyaki after reading an article about Japanese street fairs in the fall! I’ve always been a little squeamish about handling octopus tentacles, but maybe if the craving is really overwhelming, I’ll try this at home. Thanks for posting the recipe!

  6. I haven’t tried takoyaki yet although I have heard a lot about it. Now you just made me curious. I’m inspired to try your recipe. Would love to win the giveaway pan. Thanks for sharing, Nami! I follow you on the networks, too :-)

  7. Lara

    Mmmm, takoyaki!! It looks so easy in your tutorial, but i guess it will take a lot of practice. I know what to ask for my birthday now! :takoyaki pan!!

    • Hi Lara! Well… to be honest, yes, a little bit of practice. My husband (thinks he) is better at making takoyaki so he was actually the one who was flipping takoyaki in the video. I guess I’ll need more practice! 😉 Your b-day is close? Happy Birthday! :)

  8. These look so amazing Nami! I love ordering takoyaki and yours looks better than any restaurant that I have eaten them at! Stunning photographs as always :)

  9. Carmen

    This is one of the first recipes I searched on Internet. I made it sometimes before and always it’s delicious.
    Thank you for your recipe.

    • Thank you Carmen! It’s always interesting which Japanese recipes people search on Internet. Knowing that it’s hard to find a takoyaki pan, I assume people won’t be looking for this recipe. I was obviously wrong. :) Thanks for stopping by!

  10. Wow Nami, they look so perfect. We love takoyaki, my hubby is a big fan of it. There’s a pan we call ‘paniyaaram pan’ which we use in South India which is very similar to this. I cannot wait to try these out in my pan. Your pictures are beautiful
    And tempting.
    Hope you had a great weekend.

  11. Aiko

    Thank you so much! I’ve been trying to find a takoyaki recipe that matched how my mom made them, and I think this is really close! I’ll probably end up modifying it a little, but it looks amazing!!!!

  12. I have to say this…if you ever happened to open a restaurant, I will be the first one to eat there. This is just mind blowing…..just amazing. Now a days I don’t even bookmark anything. if I ever have to look up anything Japanese, I know where to come, hahaha!

  13. That looks unusual, but interesting. I’d dig in.

    And apropos of absolutely nothing. The word tako reminds me of a funny web-show from like 10 years ago called Tako the Chef (you guess it, he was an octopus). A quick Google search and I find it is still around (now on Youtube). Best TV chef ever. :)

  14. Very interesting street food. We had a exchange student from Osaka when I was growing up that made for us a seafood pancake with squid in it, that is the closest I’ve come to trying octopus. From the first photos I would have thought they were ground meat ball type so cool you bake them.

  15. Takoyaki is one of these dishes I had put on my tasting list before going to Japan for the first time. And I wasn’t disappointed (I have forced my poor friend to have two lunches just because I had to have takoyaki before leaving Tokyo!). It was a definite love at first bite! it looks cute, tastes heavenly and I wanted so much to take a takoyaki pan with me… but haven’t managed during both trips (it’s so heavy!). Unfortunately European Amazons don’t sell it (even not ebelskiver pan: I have made my research on it too 😉 and it costs a fortune to ship it from the US Amazon: I understand why you restrict the giveaway to US residents). It will be for my next trip shopping list I guess!

  16. Tako is the only Japanese ingredient I just don’t like. It’s the texture (which is funny because I love cuttlefish and squid). My boyfriend, however, loves takoyaki! I love everything about takoyaki but the tako, so I need to make it at home using shrimp. I’ve heard even bits of hotdog or kurobuta sausage are delicious as well.

  17. I do like octopus so I wouldn’t have any problem eating a few of these! These are new to me and something I’ve never had as far as I can remember anyway. Love your little turnover pan. I’ve always wanted to get one. Obviously it works well because these little snacks look delicious!

    • Hi Candice! Yeah… they are so happy to be part of it. I asked them not to shout, but one after another, same shout… LOL. Thank you for the kind comment!

  18. I don’t eat tako but i would like to get the pot, I always think about it when I go to Japan, but it is a bit heavy (and so is my other shopping!). One day!!


  19. Omg…I am in LOVE with takoyaki! I`m thankful I have places to go to whenever I crave for these little bites of goodness! I love how the katsuobushi flakes move when these are still hot.

  20. Ohhhh you’ve made such perfect looking takoyaki balls Nami!!! :) Next to my apartment, theres a popular food stall in the night market that sells these…theres crabs and shrimps and octupuses too! I love buying them on the way home from work 😛

  21. I love octopus. My family is not in love it though, so I don’t get to eat that often. When I lived in Hong Kong, there was big Japanese mall and I often ate these octopus ball in the food section. There were delicious. Thanks for the recipe, Nami. I love your video. How do you find time to do both?

  22. What a great recipe, method and pan. :) I have never eaten octopus… but I want to try it in this little ball. I love the photo of the lady at the food court… she had a lot cooking at one time. :)

  23. They are soooo good, especially eaten outside in a slightly chilly weather! I’ve only tasted them once (outside Osaka Castle) but became an instant convert.

  24. Nami, I’ve never tried takoyaki before – although I do love octopus. One day, I’d love to visit Japan to try some authentic Japanese cuisine. So glad you are teaching us how to make it ourselves.

  25. Oh wow!
    How I would love to taste this. Looks fabulous as all your food does. I like the options you have given too for someone averse to octopus. Yummy!

  26. Takoyaki is booming snack over here in Indonesia, there are several franchise brand with thousands stall…..
    even nothing compare to the homemade, i guess it’s much more cheaper to brought the store-made Nami since bonito flakes and some of the ingredients is not that easy to find in the supermarket…..

    thx for the recipe anyway…

  27. Hi Nami .. I love Japanese food! We just came back from Tokyo a month ago and had a yummy takoyaki in harajuku. I was wondering if the sauce for takoyaki is the same as the okonomiyaki sauce? Thanks for sharing the recipes. They all look ★ ⓨ ⓤ ⓜ ⓜ ⓨ ★!

    • Hi Ika! You went to Harajuku! :) Takoyaki sauce is different from Okonomiyaki sauce. It’s thinner and sweeter. I haven’t tried making takoyaki sauce from scratch yet. Maybe one day. :)

    • Hi Firion13! I’m sorry to hear it’s hard to find a takoyaki pan. Normally there is something we can replace with, but takoyaki pan is sort of hard to find a replacement. :(

  28. Lara

    Dear Nami,
    Do you prefer the cast iron pan or the electric one for making takoyaki? I got money for my birthday to buy one, but am not sure which one to choose. Thanks for your advise!

    • Hi Lara! If you have gas stove, I definitely recommend cast iron one. It’s easy to control the heat and I feel the result is much better than electric one. However, electric one makes pretty good takoyaki too. But you have to be VERY careful not to burn… I used to own an electric one, but 3 holes got burnt by accident and every time I use those burnt holes, the batter stuck so I had to avoid those 3 holes. Since I changed to a cast iron one, it was easy to clean, use, and I love that we can control heat with gas. So… I definitely recommend cast iron one if you have gas stove. :)

  29. Ursula

    Hi Nami

    Thank you for the recipe. I used to snack on takoyaki back in Sin, really love it. It’s little hard to find it since I moved to the States.
    Is there any alternative to bake the takoyaki other than takoyaki pan itself? I don’t have it :(
    One more question, is it possible to use regular bread crumb instead of Tenkasu?

    Thank you so much for your advice

    • Hi Ursula! Right before the recipe, I put some links for Takoyaki grill you can get on Amazon.com (see the links for electric and gas stove). This is the best option for making takoyaki, but I’ve seen some people made takoyaki with Aebleskiver Pan (link above).

      No, Panko (bread crums) are made from white part of bread, but Tenkasu is made from tempura batter. Texture is very different so just omit tenkasu if you can’t buy it or don’t want to make from scratch. :) It’s okay without it. :) Hope this helps!

    • Hi Melissa! You can omit it if you cannot find it. That’s okay. But if you like to know what could be a good alternative, my husband suggested (unsweetened) rice crispy, and I thought that’s actually not a bad idea. It has the same crispy texture and will also absorb to make it fluffy texture, we think… (but never tried it before). Hope this helps. :)

  30. JC

    Earlier this week my son gave me a Takoyaki pan. Your site was the first (and only) site I turned to. I am making some this weekend. I love this recipe. Thank you so much for sharing your lovely creations.

    • Hi JC! Your son is very sweet! :) I hope you enjoy making Takoyaki using the new pan. It may require some practice to make perfect balls (well, I still need practice….), but hope you enjoy the recipe. :)

  31. Charity Jean

    i fell in love with these at Shirokiya in Hawaii while visiting my mother in law and i’ve always been so intimidated by them as far as making them. hubby and i tackled the task the other night and they were PERFECT! just as good as Shirokiya! love love love!!! thank you for the wonderful recipe! i can’t wait until our son is old enough to enjoy with us!

    • Hi Yani! Hope cake pop maker will work! I don’t own one, it’s hard to tell if that works. Let me know if you can use cake pop maker for making Takoyaki. I’m sure other people would love to know. :)

    • Thank you for the video, Jeremy! Actually, “keep turning” part is the easy part as it just moves around smoothly. However, when you turn and tuck in the ingredients for the first time… that’s probably the hardest part to make a nice ball shape. The cooking time varies depends on the heat and equipment. So make sure you adjust according to your device. :)

  32. Casey

    I know I’m probably going to horrify the purists but I’m a widower who likes to cook and try new things.
    I wanted to try Takoyaki but since i’m cooking for myself, I sure didn’t want to cook an entire octopus nor could I find pre-cooked at my local Asian markets. I also don’t have a Takoyaki pan.
    Here’s how I solved the problem:
    I used a good quality canned octopus and instead of making traditional Takoyaki balls, I made little pancakes, like the Korean crab pancakes.
    Since I’ve never had traditional Takoyaki balls, I can’t compare BUT the little pancakes I made were very tasty. I made then about 2″ in diameter so easy to pick up with chopsticks or fingers.

    • Hi Casey! I think what you did was very brilliant! Probably the closest thing to Takoyaki. :) I think what you could be missing from the pancake version is that soft dough/batter. When takoyaki is just made, the dough/batter inside the ball is half liquid, not completely hard like pancakes. BUT, I think this is great alternative. I don’t want mine to be too doughy (Takoyaki stand/shop usually makes very doughy takoyaki), so I’d enjoy the pancake version too! Thank you SO much for sharing your version! :)

  33. Signe Tang

    I would love to try this some time, I just have a problem… katsuobushi (dried bonito flakes), dashi stock, Tenkasu (tempura scraps) I simply have no idea how to find that… honestly I’ve never heard about those ingredients before… I’m not even sure it’s possible to buy them in my country O.O

    I honestly thought that it would be a lot more complicated to make Takoyaki, but it looks pretty easy, if you have the ingredients that is… Turning the Takoyaki or getting a Takoyaki pan is not really a problem since I’m pretty used to making æbleskiver.

    You could just add cheese instead of octopus, right? I guess I’ll have to get those ingredients somehow…

    • Hi Signe! If you’re going to make takoyaki with cheese, you can omit Katsuobushi, dashi, and Tenkasu. I mean it won’t be the same, but you don’t need those savory flavor for cheese as cheese has good flavor already.

      Tenkasu or tempura scraps absorbs batter and makes the ball fluffy, which you may not get the same effect without tenkasu.

      Dashi, you can replace with water if you like – but lacks the savory umami flavor. But with cheese, it shouldn’t be too bad.

      Katsuobushi – I don’t think you need to include or sprinkle katsuobushi on top, so don’t worry.

      Hope this helps! I heard from some readers that æbleskiver works for making takoyaki. Good luck! :)

  34. Hi Nami !
    I finally found a takoyaki pan and bought some octopus to make it for dinner… however I should have read your recipe first and did not know I needed tenkasu, which I don’t have. Can I ommit it ?
    thank you

    • It definitely adds more flavor with tenkasu, but if you don’t have it, it’s okay you omit. Next time try adding it. It’s one of important ingredients in Takoyaki and Okonomiyaki. :) So glad you found takoyaki pan. It requires some practice in the beginning but hope you enjoy making takoyaki at home!

  35. Akash

    Hey Nami,
    Loved the recipe <3….
    I'm from India and most ingredients are unavailable yet i'm gonna attempt to make takoyaki tommorow
    (without the tako nor dashi and most Japanese stuffs )
    most interestingly i have an "unniyappam" pan which is same as a takoyaki pan 😀

    • Hi Putri! I just saw your post and I’m so happy to hear you enjoyed this recipe! I’ll share it on my Facebook page. I hope that’s okay with you. :)

  36. Ai

    Thank you for the recipe! Takoyaki is my favorite snack food from Japan. I find that using olive oil is not optimal because it burns too quickly.. Do you use vegetable oil for te pan?

    • Hi Ai! I’m terribly sorry for my late response. Olive oil is probably not good as it has fragrance to it. For Japanese food (unless it’s Yoshoku) I recommend no fragrant oil such as canola, vegetable, and grapeseed oil. :)

  37. Samantha

    Hi! The takoyaki is very gorgeous! I like it very much, and i want try to make it. But is that octopus “cooked” is that mean “boiled”? Thank you very much for this recipe!

  38. Tisha

    I tried this recipe last night and even though i had to deep fry them due to no takoyaki pan it was still the best takoyaki I’ve ever had. Thank you sooo much for sharing it.

    • Hi Tisha! I’m so happy to hear you liked the recipe! I didn’t think of deep frying method! That sounds delicious! Thank you very much for your kind feedback. :)

    • Hi Tataya! How have you been? Probably it’s doughy which is why it was chewy? Usually takoyaki store batter is VERY thin, but for a beginner, it’s very very difficult to flip. You can slowly adjust to add more liquid so it’ll be less chewy. Takoyaki needs some practice, but once you get used to it, it’s easy to do. :)

  39. Keylia

    Hi! I don’t know why, But i think your takoyaki is very beautiful! I like it!
    But do you think, am i need add a little bit dough when cooking to make a perfect circle shape? Because somepeople add a little bit of dought to make a perfect shape. Thank you very much, your web is very helful!

    • Hi Keylia! Thank you for your kind words! What do you mean by adding a little bit “dough”? You mean batter? You can add extra batter which will make more round and fluffier. Basically fill out the top, and disconnect, and then tuck in all the extras into the ball. I was thinking that might need extra skill, so I didn’t show it in the video. You basically have to collect the extras and before you rotate, you tuck all the extra inside. But the extra part needs to be half cooked, not liquid. Hope this helps?! Hope you enjoy!

  40. Hey there! I used a cake pop machine to make mine, because I couldn’t find a takoyaki pan or an affordable aebelskiver pan, here in South Africa. The cake pop machine cost me the equivalent of $17 & they are available everywhere

  41. sandra lum

    Hi Nami,

    Thank for sharing yr receipe. I have just try out to make takoyaki ball it turn great. My kids will very happy.

    Again thank.

  42. mari

    love your website & recipes- thanks so much. i had been eying takoyakis as my next Japanese culinary endeavor (we most recently made okonomiyaki) and i had a pan question: is the cast iron pan you linked to on amazon.com the one you purchased/use? the only reason i ask is that some of the reviews (for what ever they are worth) seem to indicate it might be teflon coated, which i’d want to avoid. i was considering another one with a handle, but it doesn’t have 16 holes, which seems to be better, if you actually want to sit eat some with the fam. –mare

    • Hi Mari! Yes, that’s the same one that I used in the recipe and yes I’m afraid it has non-stick coating. Hope you can find one that works for you! :)

    • Hi Tika! I don’t think you can use a mini muffin pan over stove to make takoyaki… The good alternative to Takoyaki pan is ebelskiver (Danish pancake) pan. I heard from readers that it works great. :)