Takoyaki (Japanese squid balls)


The tako in the takoyaki refers to squid although you can basically use whatever your heart desires. Since we haven’t been able to source squids here in Stockholm, we used shrimp instead and the result was equally delicious. I’ve seen on the Internet various fillings such as hot dogs, kimchi, cheese, corn, etc. but I think I’ll stick to seafood!

What’s so special about takoyaki? Well, they’re balls of hot lava inside with a sweet, sour, smoky topping and when you pop one (you have to eat one in one go) in your mouth, there’s a taste explosion that’s unlike anything I’ve ever eaten! I love these balls!

A takoyaki pan is an absolutely must! I ordered my pan through the Rakuten site and the pan was delivered the same week it was ordered. The takoyaki shouldn’t be too big as the inside wouldn’t be cooked so an aebleskiver pan is out of the question as the diameter is at least 5cm while the takoyaki pan has 4cm in diameter for each ball.

The following recipe comes from Cooking with dog, check out their Youtube channel. I’ve doubled the amount and the recipe below makes 46 takoyaki balls, perfect if you have a takoyaki pan with 23 holes 🙂


  • 2 eggs
  • 900mL cold water
  • 1 teaspoon dashi powder
  • 2 teaspoons soy sauce
  • pinch of salt
  • 200g flour
  • 12g beni shoga (pickled ginger)
  • 300g boiled octopus or other meats
  • 4 stalks of green onions, chopped
  • Bonito flakes, okonomiyaki sauce, Kewpie mayonaise


Step 1

Combine the eggs, water, dashi, soy sauce, salt and flour. Set aside for 30 minutes.

Step 2

Heat the pan on high until it is warmed up.

Step 3

Brush each hole in the pan with oil.

Step 4

Pour the batter into each hole right up to the top.

Step 5

Add your meat, beni shoga, green onions and top with more batter until the entire surface is covered with batter.

Step 6

Cook for about 3 minutes or until the batter is half set and the outside is golden. Rotate each ball and cook until the batter inside is cooked.*

Step 7

Plate up the balls and top with mayo, okonomiyaki sauce, bonito flakes and green onion.

See Cooking with dog’s youtube video for how to turn the takoyaki balls.

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