This Crispy Takoyaki Recipe comes together in about 30 minutes, all in one pot, for a quick snack that your family will love! Switch up the octopus for whatever protein you have on hand, or use this as a delightful way to clean out the fridge. Seriously, these little balls of deliciousness are a fantastic option for busy weeknights or any time you want a fun and flavorful treat!
Ingredient Breakdown
- 1 cup All-Purpose Flour
- 1 cup Dashi Stock
- 2 large Eggs
- 1 cup Cooked Octopus
- 1/4 cup Green Onions
- 1/4 cup Tempura Scraps (Tenkasu)
- 1/3 cup Takoyaki Sauce
- 1/4 cup Japanese Mayo
- 1/4 cup Bonito Flakes (Katsuobushi)
- 1 tablespoon Aonori Seaweed
How to Make Crispy Takoyaki
Okay, are you ready? Let’s dive into the cooking process!
Prepare the Batter (5 minutes)
- In a large bowl, combine the all-purpose flour and the dashi stock. Whisk until there are no lumps, this might take a minute, but it’s worth it!
- Add the beaten eggs and green onions (if you’re using them). Stir gently until it’s just combined. You want it smooth, not over-mixed!
Preheat the Pan (5 minutes)
- Heat your takoyaki pan or a similar non-stick pan over medium heat. If you don’t have one, that’s okay! A muffin tin can work in a pinch, but the spherical shape is the real fun.
- Grease the wells generously with a little oil, this is key for that crispiness!
Cook the Takoyaki (10-12 minutes)
- Pour a ladle of batter into each well until they’re about three-quarters full.
- Sprinkle a couple of pieces of the cooked octopus and tempura scraps on top. Then, cover each with a little more batter.
- After about 1-2 minutes, when the edges start to turn golden, use a skewer or chopsticks to gently flip each takoyaki ball. You want them to be round and evenly browned!
- Keep cooking until they’re crispy and golden all around, this usually takes about 8-10 minutes total. Give them a little turn every now and then to get that perfect shape!
Serve and Garnish (5 minutes)
- Once done, transfer them to a plate, nice and warm and drizzle with takoyaki sauce and Japanese mayo.
- Top with bonito flakes and the sprinkle of aonori for an authentic experience. The best part is watching the bonito flakes dance with the heat!
Why I Love This Recipe
This is my go-to recipe when I’m craving comfort food that’s a bit outside the norm. Takoyaki is just fun to make! I always look forward to seeing the reactions from my family, they absolutely devour these. Honestly, there are times when my son asks for seconds, and yes, it makes my heart swell. And the best part? You can use whatever you’ve got on hand, like that half-used can of mushrooms or leftover shrimp. Talk about a win-win!
If you loved this crispy takoyaki recipe, be sure to check out my Easy okonomiyaki, my Japanese Potato Croquettes (Korokke), or my Fruit Cream Sandwiches!
Why This Recipe Works
Crowd-Pleaser
These little balls of joy are always a hit, whether they’re at dinner with family or a gathering with friends. The whole family will love it!
Quick & Easy
Comes together in under 30 minutes, which is a lifesaver on busy weeknights! Seriously, at the end of a long day, having something this easy in my back pocket saves the day.
Customizable
The beauty of this recipe is you can use whatever fillings you and your family enjoy. It’s perfect for cleaning out the fridge, just throw in whatever you have!
Comfort Food
It’s loaded with tons of flavor, savory, crispy, and oh-so-good! This is one of those dishes that just hits the spot every time, no matter what mood you’re in.
Make-Ahead Friendly
You can prep the batter ahead of time! Just store it in the fridge until you’re ready to cook, and you’ll have a ridiculously easy meal waiting for you!
Serving and Storage Tips
How to Serve This Takoyaki
Serve these tasty bites warm, with the toppings drizzled over them. They’re amazing as a snack on their own but pair wonderfully with a light salad or some miso soup if you’re feeling fancy!
How Long They Keep
Leftovers can be stored in an airtight container in the fridge for about 2-3 days. But honestly, they never last that long in my house!
Reheating Instructions
To reheat, just pop them in the oven at 350°F (175°C) for about 10 minutes. This will help them regain some of that lovely crunch, no one wants soggy takoyaki, am I right?
Freezer Friendly
Yes! You can freeze the cooked takoyaki. Just let them cool completely, then place them in a single layer on a baking sheet in the freezer. Once frozen, you can transfer them to a freezer bag. To reheat, bake straight from the freezer, adding a few extra minutes to the cooking time.
I can’t wait for you to try this crispy takoyaki recipe; it’s honestly a game changer for your snack game! Enjoy every tasty bite, and as always, happy cooking! Follow us on Pinterest for daily meal inspiration!
Crispy Takoyaki
Ingredients
Method
- In a large bowl, combine the all-purpose flour and dashi stock. Whisk until there are no lumps.
- Add the beaten eggs and green onions (if using). Stir gently until just combined.
- Heat your takoyaki pan or a similar non-stick pan over medium heat. Grease the wells generously with oil.
- Pour a ladle of batter into each well until they’re about three-quarters full.
- Sprinkle pieces of cooked octopus and tempura scraps on top, then cover with more batter.
- After about 1-2 minutes, when the edges turn golden, gently flip each takoyaki ball using a skewer or chopsticks.
- Continue cooking until crispy and golden all around, about 8-10 minutes total.
- Transfer the cooked takoyaki to a plate and drizzle with takoyaki sauce and Japanese mayo.
- Top with bonito flakes and a sprinkle of aonori for an authentic experience.