Takoyaki and Ebiyaki Recipe
(serves 2: approx. 37 pieces)
2 people
Cook Time
2 people
Cook Time
  • 80g Boiled Octopuscut into 1cm/0.4” pieces
  • 8 Shrimpmedium size
  • 2tbs Bonito Powder
  • 12g Beni Shogapickled ginger, chopped
  • 60g Cabbage Leaveschopped
  • 20g Spring Onion Leaves
  1. Let’s make the takoyaki batter. Add the salt to the cake flour in a bowl. And thoroughly mix the powder with a balloon whisk.
  2. Gradually pour in the cold dashi stock. Mix in the flour from the center to the outside to help avoid pockets of dry flour. Using the cold dashi stock will help avoid developing the gluten and create a soft and light texture. Add the soy sauce.
  3. Thoroughly beat the egg in a bowl and add it to the batter. Mix to combine.
  4. Pour the batter into a pitcher.
  5. Let’s prepare the fillings. Cut the boiled octopus into 1cm (0.4”) pieces. Squid or scallops can also be used but then it would not be called takoyaki since tako means octopus.
  6. Cut the shrimp in half. These shrimp are already peeled and deveined. If you’re interested in how to clean shrimp, check out our ebi chili video.
  7. Heat a takoyaki pan to about 240°C (464°F). Pour in a generous amount of oil. Make sure to distribute the oil outside of the holes too. Stir the batter and drop in a bit to check if the pan is hot enough. Then, pour the batter into the holes.
  8. Immediately place the octopus and shrimp into each hole.
  9. Sprinkle on the chopped cabbage leaves, bonito powder, spring onion leaves and the beni shoga also known as pickled ginger.
  10. When the batter around the edges of the holes begins to cook, separate each takoyaki from the pan with bamboo sticks and tilt it 90 degrees.
  11. When all the takoyaki are tilted, fill the holes with the batter again.
  12. Turn the takoyaki a little at a time and shape them into balls.
  13. Now, the takoyaki are golden brown and turn smoothly with a light flick. Place each takoyaki onto a plate as soon as it is ready.
  14. Brush them with the okonomiyaki sauce. And sprinkle on the aonori seaweed. Finally, garnish with the bonito flakes. You can also top with mayonnaise to taste.
Recipe Notes
  • You can also use mochi, cheese, kimchi, sausage, or bacon for fillings and enjoy a variety of flavors.
  • There is a much heated debate whether cabbage leaves can be used in takoyaki. If your guests are Japanese, make sure to get permission so that nobody gets upset.