It's alright not to completely wash your grill after you're done, a little grease will help you out when you make takoyaki again.You can also substitute beef gristle broth or bonito dashi soup for the chicken stock (if making stock is too cumbersome, use granulated dashi stock.)The batter separates easily, so mix it up well before pouring into the griddle.Don't scrub down the griddle too thoroughly after cooking. Simply wipe off the excess oil with paper towels, and wrap the griddle in newspaper. Recipe by Cooking S Papa

My husband is from the Kansai region and just loves takoyaki. I tried several times to recreate the ones we've had at a certain restaurant in Osaka, and after many experiments and frequent trips there to analyze their takoyaki, we came up with this recipe.The flavor of the dashi stock really comes through, and the insides are creamy. I was finally able to create our ideal takoyaki bites!Make the dashi stock in advance and chill it well. A rich flavored dashi is the key to the flavor of the takoyaki.If you want to make the insides very creamy, use 150 g of cake flour.To make the outsides extra crispy, use a generous amount of oil.If you add cabbage and sakura shrimp it will become an okonomiyaki, so we just use these 4 ingredients for the filling. For 42 takoyaki - 2 to 3 servings. Recipe by Kichiri-monja

In the Western world, in countries like England and Germany, octopus is known as the "Devil Fish" because of its frightening look. But I wanted to eat takoyaki, so I found octopus to make this recipe.The important thing is to flip it over without being scared . Actually, I was a little hesitant at the photo in step 6.Using a smaller pan makes it become thick and fluffy. For 2 frying pans worth. Recipe by Popotankobu

I wanted to eat takoyaki for the first time in ages. My recipe makes takoyaki that are creamy on the inside, the way I like them.This recipe will yield 50 average sized takoyaki. The recipe is just for the batter. You can add some grated nagaimo to the batter if you like. A tip for cooking the takoyaki is to use a generous amount of oil in the molds for a nice finish. Recipe by Yukiline

My husband makes takoyaki more skillfully than I can.He always makes it by eyeballing the ingredients, but I measured things out properly this time to upload the recipe!Please make some proper dashi stock even if it's a bother. It will be worth it! For 48 takoyaki or 2 servings. Recipe by suzu-ren

I wanted to give my children nutritious takoyaki and came up with this recipe.If you use milk in the batter it becomes rather sweet, so that even if you add green onion or Chinese chives you won't taste their bitterness. If you pour a little oil over the takoyaki at the end, the surface will become very crispy. You can use chopped up wiener sausages, pork, or crabstick instead of the octopus. Chop the octopus very finely if you're giving the takoyaki to small children. For 4 servings, about 30 takoyaki. Recipe by Mikidon mama

Takoyaki is Japanese savory snack made from flour based batter and also called as a “Octopus Balls”. It’s usually a ball shaped filled with octopus. But since I don’t have octopus, this time I replace it with shrimp. To make this snack, requires a Takoyaki pan to make them into ball shape. All right, let’s move on to the recipe.

Make bite sized snacks using a takoyaki maker! They will be cute and bite-sized, so they are great for little gifts! Wonderful for Valentine's Day or Christmas sweets too. If you decorate them, they'll be even cuter.When baking these, cover with aluminium foil. Add the batter to the takoyaki maker, and leave until the surface is a bit dry. But be careful not to overcook them since will become hard! Please adjust the heat. Don't use the oiling brush you normally use for takoyaki, or your little cakes will become takoyaki-flavored. For 2 takoyaki maker batches worth. Recipe by Ro-zuminto

Okonomiyaki and takoyaki are really fun and easy to make but don't you find that they're a bit plain if you don't cover them in the special sauce (Which happens to be really expensive)?With this recipe you can make the sauce really quickly and it tastes better than anything store-bought! In fact, I think you can make this sauce for less than 1/3 the shop price.This mixture should be 3 parts Japanese Worcestershire-style sauce to 1 part mentsuyu.My family like quite a sweet sauce so we add sugar.And my daughter loves adding ketchup.You can have lots of fun coming up with your own flavour. Using this recipe, I haven't had to buy sauce in around 10 years!! Recipe by Nozomikki-

I live overseas, so I used to buy imported frozen takoyaki from Japan. But when I visited Japan, I bought a takoyaki maker and carried it back with me. I made my own takoyaki, recalling the ones I used to make growing up (I am from Osaka!) and created this recipe!!The key to making takoyaki that are crispy on the outside is to use plenty of oil!! Add fillings and toppings of your choice and have fun with these.I use bonito based dashi stock, but konbu based dashi stock is great too.The flour in the batter tends to sink to the bottom, so stir up the batter occasionally. For about 70 to 75 takoyaki. Recipe by noritarou

Since Chinese cabbage tends make the stickers too moist, I used regular cabbage and onion instead.Precooking the onions brings out the sweetness and puts it on par with Chinese cabbage.A scant amount of meat helps keep the insides from shrinking.Slicing the cabbage and onions as thinly as possible gives it a nice light texture.Do not squeeze the moisture out from the vegetables.It's tastier when seasoned well with black pepper. For about 50. Recipe by Cherry shokudou