• Japanese

  • Entree

  • Seafood


  • 1 whole octopus (250g)
  • salt
  • 1/4 bunch spring onions
  • 150g red pickled ginger
  • 500g plain flour or takoyaki flour
  • 1.6 to 1.8 litres water
  • 3 teaspoons / 12 grams dashi powder
  • 2 tablespoons/ 19g yam potato powder
  • 2 teaspoon light soy sauce
  • 6 eggs
  • tenkasu (tempura balls), optional*
  • cooking oil

To serve

  • Japanese mayonnaise
  • otafuku sauce, okonomiyaki sauce
  • aonori seaweed
  • bonito flakes


Massage salt into the octopus skin. Wash off the salt. Use a large saucepan to boil lightly salted water. Blanch the octopus for approximately 2 minutes. Allow to cool.

Cut into small chickpea-sized pieces. Chop the spring onions finely. Strain and chop the red ginger.

Mix all dry ingredients in a large bowl, add the water and soy sauce. Add eggs. Mix all of the lumps out. Allow to sit overnight or 4 hours minimum.

Heat the octopus ball pan. Oil lightly. Pour the batter to cover the holes. Place 2 pieces of octopus in each hole and add chopped ginger, spring onion and tempura balls evenly over the top. Cook for a minute or two.

When a base has formed begin to rotate with a bamboo skewer. Add more oil and butter as required to form a complete ball. Keep rotating the takoyaki until evenly brown and cooked through.

Serve immediately with sauce and toppings.

*Tenkasu (tempura balls) are crunch bits of deep fried flour – batter. They can be purchased in Asian grocery stores. They are often used in soba, udon, takoyaki and okinomiyaki.

Note: this recipe was demonstrated in Ai's class 'Street Food of Osaka', February 2020.

Image is indicative only and does not reflect the exact ingredients in the recipe.

Brought to you by
Ai Bate, from Chat Potato

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