Make Ahead


October  4, 2022
4 Ratings
  • Makes 2 takoyaki pans (28)
Author Notes

Tako means octopus in Japanese, and takoyaki are known as octopus balls. I’ve been told that takoyaki street venders are very popular in Japan. The first time I had takoyaki was a couple years ago, when I went to visit some friends who were from Osaka. They served these crispy battered balls with mystery meat and scallions inside. The outside was crunchy, the inside springy with a delicious filling. The flavor was of a savory crepe, but shaped like a round ball. To make takoyaki, they used a grill pan with at least a dozen small cups in which to pour the batter. The easy way to make these is by using a pre-mixed takoyaki flour sold at Japanese markets. Its basically wheat flour, dashi and egg and you add water. The one I found used MSG, so I made my own with gluten free flours. - edamame2003 —edamame2003

Test Kitchen Notes

You must make these as soon as possible. I am not kidding. I cannot remember the last time I cooked something so wonderful, so different and so much fun! Admittedly, my Asian cooking skills are minimal, and you could probably develop a sitcom pilot based on my search for the utensils and the ingredients (in the end I realized I made it much more difficult than need be), but once assembled, it couldn't have been easier. Making the dashi from the kelp and the dried bonita flakes was a snap, and Edamame2003's mix of gluten-free flours results in a springy batter that crisps up beautifully on the outside and is the perfect cradle for the filling of diced calamari and green onions. The simple dipping sauce of mayonnaise and Worchestershire was a delightful accompaniment; we also offered some soy sauce with pickled ginger. I am looking forward to making these again! —wssmom

What You'll Need
  • 3/4 cup brown rice flour
  • 3/4 cup sweet rice flour
  • 1/2 cup tapioca flour
  • 2 1/2 cups dashi broth (instant dashi without MSG at the Japanese market OR the broth of dried seaweed and bonito flakes)
  • 2 eggs
  • 1/2 pound boiled octopus or calamari (the more sustainable choice), diced
  • 1/2 cup chopped scallions
  • 1/4 cup chopped seaweed
  • roasted seaweed for topping
  • mayo & worcestershire mix for dipping
  • takoyaki pan (mine makes 14 at a time)
  1. Mix flour, dashi broth and eggs in a bowl to make the batter. The consistency is like a crepe batter or potato leek soup.
  2. I used a napkin dipped in a tiny bit of oil to non-stick the takoyaki pan. Pour batter into the cups to the top--don’t worry if batter spills over the half circles.
  3. Put octopus and green onion in each half circle.
  4. Grill takoyaki balls, turning with a skewer. (Let it set at the bottom, and turn them on their side, at 90 degree angles until a full circle has formed).
  5. When takoyaki becomes round and brown, remove them from the pan and place in a plate. It took almost 20 minutes for each pan of 14 balls. This recipe makes 2 pans. Top with seaweed and serve with sauces.

See what other Food52ers are saying.

  • vvvanessa
  • stirfrei
  • wssmom
  • gingerroot
  • edamame2003
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.

14 Reviews

Holly April 21, 2019
Is sweet rice flour the same as mochi flour? Thanks
edamame2003 April 21, 2019
Hi! there is a brand of sweet rice flour called mochiko. it is also called mochi flour--made from sweet rice.
Holly April 21, 2019
Yes I know what you mean. Thank you for clarifying. I look forward to try.
vvvanessa June 9, 2011
i was hoping for a takoyaki recipe in the street food contest! and this recipe with this mix of flours sounds great.
stirfrei May 6, 2011
I love Takoyaki! When I lived in Tokyo, as I came back to my dorm at night I always saw a street vendor outside of my train station. I've never made it myself, but I'm definitely going to try.
wssmom May 5, 2011
This is totally new to me but it sounds astoundingly wonderful and will try it ASAP! Thanks for posting!
gingerroot May 5, 2011
I've never had takoyaki, but these sound wonderful. I love that yours are gluten free. Can't wait to try these!
dnce10looksthree February 16, 2011
I signed up for this website specifically to post a comment.

Last January I was diagnosed with gluten intolerance, and since then I've been attempting to recreate a bunch of foods that I once loved, specifically those relating to Japan. This is the first gluten free takoyaki recipe that I stumbled across, and now I not only have the excuse to buy a takoyaki pan, but I'm finally able to once again eat one of my favorite dishes from when I was last in Japan. :)

You've made me so happy, I really just can't thank you enough. :) So, thank you thank you thank you thank you thank you a million times over. :D
edamame2003 February 16, 2011
I am so glad--you sound so excited. i know i was when i figured out how to make these at home. yummy! thank you for the kind (and happy) words.
edamame2003 December 4, 2010
I had these for the first time two years ago and couldn't remember what they were called until i saw a takoyaki truck on the street a few months ago. now i make them with all sorts of different fillings.
Sagegreen December 4, 2010
I may have to put a takoyaki pan on my wish list!
Sagegreen December 2, 2010
I love these! What a great idea.
edamame2003 December 4, 2010
williams sonoma sells a danish pan that looks like it can be used for takoyaki-- funny!
Sagegreen December 4, 2010
Thanks, then I am all set: I have one of these already! This recipe is on my holiday must make list.