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User Rating 5 Star Rating (2 Reviews)


Takoyaki are known as octopus (tako) balls. To make takoyaki, a cast iron or electric takoyaki pan with many half-spherical molds is used.


  • 1 2/3 cup flour
  • 2 1/2 cup dashi soup
  • 2 eggs
  • 1/2 lb. boiled octopus, cut into bite-size pieces
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped benishoga (pickled red ginger)
  • 1/4 cup dried sakura ebi (red shrimp) *optional
  • *For toppings:
  • katsuobushi (dried bonito flakes)
  • aonori (green seaweed powder)
  • Worcestershire sauce or takoyaki sauce
  • mayonnaise


Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Preheat a takoyaki pan and grease the molds. Pour batter into the molds to the full. Put octopus, red ginger, green onion, and dried red shrimp in each mold. Grill takoyaki balls, flipping with a pick to make balls. When browned, remove takoyaki from the pan and place on a plate. Put sauce and mayonnaise on top and sprinkle bonito flakes and aonori over.

User Reviews

 5 out of 5
really good, Member hyperform

I love takoyaki and this recipe really nails it. However, it doesn't mention that the takoyaki pan should be VERY HOT for grilling. Those who haven't seen them actually made might miss that part. I use a towel soaked in soybean oil to grease the holes in the pan before frying. I like to make them, if I can't get tako, with kamaboko or kani kama. I like the taste of the sakura ebi more when it is mixed in to the batter versus sprinkled on top--they can be a little TOO strong sometimes. Also I use Bulldog tonkatsu sauce because it is very widely available and the Otafuku okonomiyaki sauce (which is also really common) has pork in it, which I don't eat. Kewpie Mayonnaise is a must! American just doesn't taste the same. Also there is a youtube user called ""cookingwithdog"" that has a video of takoyaki being made that is helpful for the beginner (and funny to watch!).

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