Takoyaki, meaning “octopus balls,” are savory, bite-sized balls made with a batter filled with tender octopus pieces, green onions, and pickled ginger.


  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 2 cups dashi stock (Japanese soup stock)
  • 2 eggs
  • 1/2 cup chopped cooked octopus (or substitute with cooked shrimp or diced chicken)
  • 1/4 cup chopped green onions
  • 1/4 cup pickled ginger, finely chopped
  • Takoyaki sauce (or substitute with Worcestershire sauce)
  • Japanese mayonnaise
  • Bonito flakes (katsuobushi)
  • Aonori (dried green seaweed flakes)
  • Vegetable oil, for greasing the takoyaki pan


  1. In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add the dashi stock, stirring continuously, until a smooth batter forms.
  2. Beat the eggs in a separate bowl, then gradually add them to the batter, mixing well to combine.
  3. Heat a takoyaki pan over medium heat and lightly grease each mold with vegetable oil. Pour the batter into each mold, filling them almost to the top.
  4. Place a piece of chopped octopus, green onions, and pickled ginger into each mold.
  5. Using a skewer or takoyaki pick, start to turn the edges of the batter towards the center to form a ball shape. Continue to rotate the takoyaki balls until they are evenly cooked and golden brown on all sides.
  6. Once the takoyaki balls are cooked through and crispy, remove them from the pan and place them on a serving plate.
  7. Drizzle takoyaki sauce and Japanese mayonnaise over the takoyaki balls. Sprinkle with bonito flakes and aonori.
  8. Serve the Irresistible Takoyaki immediately, while hot, and enjoy this delightful Japanese street food experience!

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