Takoyaki Balls

These Japanese octopus dumplings are crispy on the outside and gooey on the inside! A delight to eat!

January/February 2010 | By
Takoyaki Balls
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at a glance Main Ingredient

Fish and Seafood



Preparation Time


Date Published

January/February 2010

Crispy on the outside, gooey on the inside, these Japanese octopus dumplings are a delight to make and eat. Best eaten while piping hot!

Makes about 2 dozen balls


For the batter
1 cup soft cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2 cups cold water
1 egg
1/2 cup bonito dashi powder
1 teaspoon shoyu soy sauce
vegetable oil for cooking

For the filling
boiled octopus, cut into bite-size pieces
green onions, chopped
pickled red ginger, chopped
cabbage, chopped

For the topping
dried bonito flakes
green seaweed powder
takoyaki or Worcestershire sauce
Japanese mayonnaise


1  In a bowl, combine cake flour, baking powder, salt, pepper, and oil. Mix well and set aside.

 In another bowl, whisk to combine water, egg, dashi powder, and shoyu. 

 Add egg mixture to the flour mixture; mix until smooth.

 Grease and brush a preheated, very hot takoyaki pan with vegetable oil. Pour batter into each cup until full.

 Place a few pieces of each filling ingredient into each cup.

 Allow the bottom to set and cook until golden brown, about 2 minutes; turn the balls using takoyaki picks to cook the other side. (For a crispier crust, brush more oil and heat longer.)

 Transfer to a plate. Sprinkle with bonito flakes and seaweed powder, and drizzle with takoyaki sauce and Japanese mayonnaise before serving.

Shopping tip:  Bonito dashi powder and other Japanese ingredients are available in Japanese specialty stores like Konbini at Connecticut Street Greenhills, San Juan City.


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