Takoyaki, delicious Japanese Octopus Fritters

Takoyaki is one of my favourite Japanese street foods, and its name says it all: tako means octopus, and yaki refers to something warm, grilled or fried. If you’ve ever strolled through the bustling streets of Japan, especially in Osaka, you’ve probably come across food stalls preparing these delicious, golden-brown balls. They’re a festival favourite and a must-try for any street food lover.

Where does Takoyaki come from?

Takoyaki was cooked for the very first time in the 1930s by Tomekichi Endo, an Osaka street food vendor. The absence of rice flour in Osaka’s cuisine and the large number of octopuses that inhabit its seaside were key factors in its invention. In the 1930s, due to the severe impact of the global economic crisis on Japan, Osaka, as an industrial city, experienced unemployment and poverty. With lower incomes, many families could not afford rice, which was more expensive than other staple foods like wheat flour. Takoyaki are inspired by an earlier dish called akashiyaki, a softer, eggier version of these octopus-filled balls.

Today, takoyaki is an essential part of Osaka’s food culture, so much so that it has become a city symbol. This cute, smiling octopus represents the dish’s popularity in the region.

Takoyaki pan, Takoyaki-Ki たこ焼き器

Find it on Amazon

In Osaka, it’s common for families to own a special takoyaki grill pan with round moulds to achieve that signature shape. If you’re considering making them at home, I highly recommend getting one; it makes all the difference!

Takoyaki Recipe (Serves 4)

So this week, I want to bring that authentic street food experience to your kitchen. Traditional takoyaki is crispy on the outside, creamy on the inside, and topped with a rich combination of takoyaki sauce, Japanese mayo, nori flakes, and bonito flakes that dance with the heat. Each bite is an explosion of umami flavour.

• Preparation time 15 min
• Cooking time 20 min
• Total time 35 min

Ingredients

For the Batter

1. 200 g / 1 ½ cups takoyaki flour (or substitute with weath flour + 2 tsp baking powder)
2. 2 eggs
3. 500 ml / 2 cups dashi broth (or fish stock)
4. 2 tsp soy sauce
5. 1 tsp grated fresh ginger
6. 1 pinch of salt

For the Filling

1. 100 g (3.5 oz) cooked octopus, cut into small pieces
2. 2 tablespoons chopped fresh spring onions
3. 2 tablespoons crispy tempura bits tenkasu (optional)

For Serving

1. Takoyaki sauce (can be substituted with okonomiyaki or tonkatsu sauce)
2. Japanese mayonnaise (Kewpie)
3. Aonori powdered seaweed (optional)
4. A handful of Katsuobushi dried, bonito flakes

Method

1. In a large bowl or a blender, mix the flour, baking powder (if using), eggs, dashi broth, soy sauce, ginger and a pinch of salt. Whisk well until the batter is smooth and lump-free. Transfer it to a squeeze bottle or any container that makes it easy to pour into the pan.

Prepare the Batter 

1. Lightly grease a Takoyaki pan with vegetable oil and heat it over medium-high heat.
2. Fill each pan mould to the brim with batter. It’s okay if it slightly overflows.
3. Place a piece of octopus in each mould and sprinkle with spring onion. If you like, add tempura bits for extra texture. I didn’t add them in this version.
4. Use skewers or takoyaki sticks to rotate the balls 90 degrees once the base starts to brown.

1. Pour a little more batter to help form a round shape, then give them a final turn until they become completely spherical. Cook for about 5–7 minutes, or until golden brown, crispy on the outside, and fully cooked.

1. Transfer the takoyaki to a plate and drizzle with takoyaki sauce and mayonnaise in a zigzag pattern. Sprinkle with aonori seaweed and finish with a generous topping of katsuobushi, letting the bonito flakes dance with the heat.

And here is a twist: besides the classic octopus-filled takoyaki, I decided to experiment with a fusion recipe. I had some leftover Roasted Cod from a previous dish, so I came up with a version inspired by traditional Spanish buñuelos de bacalao. The result? A perfect balance between the light, airy texture of takoyaki and the deep, rich flavour of cod.

This recipe is for those who love Japanese food or want to try a creative fusion with a touch of Spanish cuisine.

I hope you enjoyed this trip to Japan through one of its most iconic street foods. Stay tuned, because this month we’ll keep travelling the world to bring you another delicious dish that has stolen my palate.

Have a Tasty Day!