Recipe by: Kei Eihara

Source: Family recipe

Serves: 6


  • Takoyaki mixture
  • 200g flour
  • 900ml water
  • 3 Eggs
  • 1 Tbsp soy sauce
  • 1 Tbsp bonito fish soup stock


  • 50g boiled octopus, diced
  • 100g green onion (minced)
  • 100g tempura flakes
  • Bonito flakes to taste
  • Mayonnaise to taste
  • Takoyaki sauce to taste


  • Mix Tokoyaki mixture, flour, water, soy sauce, bonito fish soup stock and eggs in a bowl. Mix gently until the lumps disappear.
  • Grease the takoyaki pan with oil.
  • Pour the mixture into the pan cups until they are full.
  • Top each cup with the octopus, green onion and tempura flakes.
  • Cook over medium to medium high heat on the stove for 8-10 minutes until the sides are slightly cooked or dry.
  • Keep the heat on and turn the takoyaki balls over with a skewer in the cups. Keep turning them over until they are round and brown all over for about 15 – 20 minutes.
  • Serve on a plate with sauce, mayonnaise and bonito flakes to taste.

Download PDF here: Japanese Takoyaki Kei Eihara