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Japanese takoyaki octopus balls topped with bonito flakes, mayo, and takoyaki sauce.

Japanese Takoyaki (Savory Octopus Balls)

Make authentic Japanese Takoyaki at home with this easy recipe. These golden octopus balls are crispy outside, soft inside, and topped with savory sauce, mayo, and bonito flakes for a true Osaka street food experience.
Servings 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 cups dashi stock
  • 1 large egg
  • 1 tbsp soy sauce
  • 1/2 cup cooked octopus diced
  • 2 tbsp pickled red ginger chopped
  • 2 green onions sliced
  • 1/4 cup tenkasu tempura scraps
  • Oil for greasing pan
  • Takoyaki sauce for topping
  • Japanese mayo for topping
  • Bonito flakes katsuobushi, for topping
  • Aonori seaweed flakes, for topping

Takoyaki Sauce (about 1/2 cup):

  • 3 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 3 tbsp ketchup
  • 1 tbsp sugar or honey
  • 1 tsp oyster sauce optional, for depth

Instructions

  • In a mixing bowl, whisk together flour, baking powder, dashi, egg, and soy sauce until smooth.
  • Heat a takoyaki pan and brush with oil.
  • Pour batter into each mold, filling to the top.
  • Add diced octopus, ginger, onion, and tempura scraps into each mold.
  • When batter begins to set, use skewers to rotate the balls, allowing raw batter to flow in and form a round shape.
  • Continue turning until balls are golden brown on all sides.
  • Transfer to a plate and top with takoyaki sauce, mayo, bonito flakes, and aonori. Serve hot.

Takoyaki Sauce:

  • Combine Worcestershire sauce, soy sauce, ketchup, and sugar in a small saucepan.
  • Heat on low, stirring until sugar dissolves and sauce thickens slightly.
  • Add oyster sauce if using, and stir well.
  • Remove from heat and let cool.
  • Serve drizzled over freshly cooked takoyaki or store in the fridge for up to 1 week.

Notes

NUTRITION FACTS
**Serving Size:** 6 pieces **Calories:** 280 **Carbohydrates:** 32g (12% DV) **Protein:** 12g (24% DV) **Fat:** 12g (18% DV) **Saturated Fat:** 2g (10% DV) **Cholesterol:** 75mg (25% DV) **Sodium:** 650mg (28% DV) **Fiber:** 2g (8% DV) **Sugar:** 2g (4% DV)
Note: Nutrition facts are estimates and may vary depending on ingredients used.
Course: Appetizer, Snack
Cuisine: Japanese
Keyword: authentic takoyaki at home, how to make takoyaki, Japanese takoyaki recipe, octopus balls, Osaka street food, takoyaki sauce recipe