Fun and Easy "Build-Your-Own" Takoyaki Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
6 servings
Ingredients
  • 1 ½ cups flour
  • 3 tablespoons cornstarch
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 3 eggs
  • 3 cups dashi
  • 1 ½ teaspoons soy sauce
  • Kirimochi
  • Scallions
  • Boiled octopus
  • Raw shrimp
  • Cooked sausages (or hot dogs, ham, or bacon)
  • Mentaiko or tarako
  • Kimchi
  • Tenkasu
  • Beni shoga
  • Shredded cheese
  • Wasabi
  • Takoyaki sauce
  • Kewpie mayonnaise
  • Aonori
  • Katsuobushi
Directions
  1. To make the takoyaki batter, sift the flour, cornstarch, baking powder, and salt into a large bowl and mix to combine.
  2. In a separate bowl, combine the eggs, dashi, and soy sauce.
  3. Add the egg mixture to the flour mixture in 2 additions, whisking thoroughly to eliminate lumps. Set batter aside.
  4. To prepare the toppings, cut the kirimochi into ¼- to ⅓-inch cubes, if using.
  5. Thinly slice the scallions, if using.
  6. Cut the boiled octopus into small pieces, roughly ½ inch, if using.
  7. Chop shrimp into small pieces, roughly ½ inch, if using.
  8. Cut sausages (or your choice of meat) into small pieces, roughly ½ inch, if using.
  9. Slice open the membrane of the mentaiko or tarako, if using, and scrape out the eggs using the dull edge of a knife. Discard the membrane.
  10. Chop kimchi into small, ¼-inch chunks, if using.
  11. Assemble your takoyaki station by setting out the batter, fillings, and toppings.
  12. Heat a takoyaki pan.
  13. Spray or brush the pan with cooking oil.
  14. Once hot, pour the batter into the pan so each of the indents are filled to the brim. (It's OK if they overflow.)
  15. Add your choice of fillings to each indent.
  16. After about 2 minutes, use skewers to partially rotate the takoyaki. (You'll slowly cook them on all sides.)
  17. Continue to cook and rotate the takoyaki as needed. (If takoyaki are not full and round, add more batter to the pan and continue to cook and rotate.)
  18. Once the takoyaki are golden brown and crispy all over, they are done. Repeat cooking process with remaining batter and fillings, or save batter for up to one day.
  19. Divide the takoyaki among plates. Brush with takoyaki sauce, drizzle with mayonnaise, sprinkle with aonori and katsuobushi, and serve while hot.