You can easily make takoyaki even without a takoyaki maker. It's a dish that pairs well with both drinks and rice. The origin of this recipe: I had a small amount of steamed octopus left, so I tried making a hearty takoyaki, and it turned out to be incredibly delicious.

October 8, 2017: Thank you for making this recipe popular for the 73rd time!Easy takoyaki made in a frying pan.Crispy on the outside, soft and gooey on the inside—delicious!Steaming makes it fluffy.Recipe background:I saw something similar in the flour section at the supermarket and decided to make my own version.

Takoyaki flour is packed with umami! But... don't follow the package instructions exactly! As an Osakan, I'll teach you how to make them crispy on the outside and soft on the inside!The origin of this recipeI'm from Osaka, so I'm picky about takoyaki! Takoyaki flour contains various umami flavors and is very useful! But don't make it as instructed on the package! Add a little flavor, increase the water and eggs, and you'll have deliciously crispy and soft takoyaki!

After a lot of trial and error, this is how we make it now. Our family prefers takoyaki with cabbage. It's still good even when it cools down or without any fillings.The origin of this recipeWe received a takoyaki plate from Santa for Christmas, and after experimenting a lot, this is how it turned out. Sometimes, I feel like making it for breakfast.We've tried adding green onions, tempura bits, and even a pizza-style version, but so far, cabbage and sausage are the winners. Corn is also a nice addition.

★Thank you to 2000 people for trying this recipe★ You can easily make flavorful takoyaki at home without using takoyaki flour. Only one egg is used!The origin of this recipeMy daughter requested takoyaki, but we didn't have any takoyaki flour. We had plenty of all-purpose flour, so I decided to try making it. The flavor is a bit strong, so if there are leftovers, you can pack them in a lunchbox, and the kids will love it.

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

On May 16, 2014, this recipe was inducted into the hall of fame! Thank you! Delicious Osaka-style takoyaki. But our homemade version is still the best!The origin of this recipeI've been eating this since I was a child, so I always made it by eye. Each time, no matter how it turned out, it always tasted good. This time, I decided to write it down as a memo for myself.

Thank you for making this recipe popular. So many reports! Crispy on the outside, gooey on the inside. Try it once! The origin of this recipe: My husband created this takoyaki through trial and error. It perfectly recreates the taste of Osaka! I made it while reminiscing about my mother's takoyaki.

Thank you for making this recipe number one! Enjoy delicious takoyaki at home. Since using this recipe, I haven't bought mix powder! It's approved by my Osaka-born husband. I love takoyaki. The takoyaki from Yamachan in Osaka was so delicious. You can make that fluffy and soft takoyaki at home without buying mix powder! It's an easy recipe with simple ingredients. The little bit of soy sauce adds a nice aroma. So delicious (^ ^)♪

Takoyaki are fun to make This griddle cost less than 20 dollars.Be sure to heat the griddle first! After grilling one side, do not flip them over completely! Recipe by Sahosaho

Make easy and convenient 'square' takoyaki using a tamagoyaki pan! The texture is gooey, just like real takoyaki! This is a new way to make takoyaki, even for one person.The story behind this recipeI wanted to eat takoyaki but didn't have a takoyaki maker, and the preparation and cleanup seemed like a hassle. So, I developed a recipe that anyone can easily make takoyaki with! By using a tamagoyaki pan, you can recreate the crispy outside and gooey inside of takoyaki. The taste is just like real takoyaki!

I created this rice flour version for those with allergies, but as an Osakan, I refuse to compromise! This rice flour takoyaki is the best, and you won't even notice it's made with rice flour!The story behind this recipe: I developed this takoyaki using rice flour for those with wheat allergies. As an Osakan, I can't compromise! This recipe was born from that determination. If I didn't mention it was rice flour, no one would notice. It's a bit of a bittersweet success, but we have rice flour takoyaki now! (Haha)