Takoyaki Recipe

Authentic Japanese Meals with Chef Seiji Kamura
Authentic Japanese Meals with Chef Seiji Kamura

How to cook Takoyaki

This recipe is owned by The Maya Kitchen based from the Online Cooking Class we attended on April 30, 2022.

The Zoom cooking class was themed with Japanese featured dishes, "Authentic Japanese Meals with Chef Seiji Kamura.

Authentic Japanese Meals with Chef Seiji Kamura
With Chef Seiji Kamura

Takoyaki Recipe


100 grams Maya cake flour
100 grams Octopus
1 piece Egg
400 ml water
20 grams Hondashi powder
80 grams Cabbage 
80 grams Tenkasu (crunchy bits of deep-fried flour-batter used for tempura) 
40 grams Benishoga (or red pickled ginger)
25 ml Oil
200 ml Takoyaki sauce
200 grams Japanese mayonnaise
80 grams Katsuobushi (shaved bonito flakes)
80 grams Aonori flakes
milk optional


Takoyaki plate
Takoyaki pick (bamboo skewer)
Basting brush

how to cook takoyaki
how to cook takoyaki
How to cook Takoyaki

  1. Make a batter by adding the cake flour, eggs, milk, and water to the bowl.
  2. Mix until all the clumps of flour disappear.
  3. Set the takoyaki pan on your stove top, heat it up, oil the pan and pour some takoyaki ingredients into the semi circle moulds. Turn the batter over with the prong to make them perfectly round. 
  4. Brush oil on every part of the plate.
  5. Add in around half of the batter.
  6. Add in the octopus.
  7. Add in the tenkasu.
  8. Add in the shoga.
  9. Add in the green onions.
    In general, feel free to add in as much or as little of each ingredient as you like.
  10. Add in some more batter. You should do this until it overflows a bit.
  11. Once a minute has passed, cut off the excess batter and tuck everything into their respective holes.
  12. Once the pan's relatively clean, use the takoyaki picks to turn the takoyaki balls over, making sure that the picks touch the hot plate.
  13. The trick is to fry them at 90-degree intervals.
  14. After they're cooked to a certain point, start turning them around and around.
    When the surface turns light brown, they're done!
  15. Add some sauce, along with as much mayonnaise, dried seaweed, and katsuobushi as you like.

Yield: 20 pieces
how to cook takoyaki
How to cook Takoyaki

Tsunagu Jaoan /

Villena's Kitchen
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