Our Family's Osaka-Style Takoyaki with Creamy Insid

Name: Our Family's Osaka-Style Takoyaki with Creamy Insides
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed); 2 Eggs; 1 tsp Usukuchi soy sauce; 1/3 tsp Salt; 160 grams Cake flour; 120 grams Octopus (boiled); 2 tbsp Tempura crumbs; 3 to 4 Green onions; 10 grams Red pickled ginger; 1 Takoyaki sauce; 1 Aonori; 1 Bonito flakes; 1 Mayonnaise

Servings: persons

700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed)
2 Eggs
1 tsp Usukuchi soy sauce
1/3 tsp Salt
160 grams Cake flour
120 grams Octopus (boiled)
2 tbsp Tempura crumbs
3 to 4 Green onions
10 grams Red pickled ginger
1 Takoyaki sauce
1 Aonori
1 Bonito flakes
1 Mayonnaise

1
Make a very rich deep dashi stock using bonito flakes and kombu (use 1.5 times the amount of bonito flakes and kombu that you normally use for making dashi stock for 1 liter of water.)
2
Add the eggs to 700 ml of dashi stock and mix well.
3
Add the soy sauce, salt and cake flour and mix so that there are no lumps.
4
Chill the batter in the refrigerator.
5
Chop the octopus into 42 pieces.
6
Chop the green onion and red pickled ginger.
7
If there are any big tempura crumbs, crush them.
8
Prepare the oil.
9
Heat up a takoyaki grill to about 230-250C.
10
Generously grease the wells and fill them about 80% with batter.
11
Add the octopus and other chopped ingredients.
12
Pour in more batter so that each indent is overflowing.
13
Cook while pushing the batter into the wells, and turn frequently to cook the takoyaki.
14
When the surface is crispy and the inside light and fluffy it's done.
15
Transfer to serving plate, add the toppings of your choice and enjoy while piping hot!
16
You can use the leftover dashi stock seasoned with a little light soy sauce and salt as a dipping sauce too.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 700 ml Dashi stock (made with plenty of bonito flakes and kombu seaweed), 2 Eggs, 1 tsp Usukuchi soy sauce, 1/3 tsp Salt, and more.

Yes, Our Family's Osaka-Style Takoyaki with Creamy Insides falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Our Family's Osaka-Style Takoyaki with Creamy Insides

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions