Gindaco-Style! Crispy and Fluffy Takoyaki (Flour-Based)

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 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 (^ ^)♪

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.

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.

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)

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!

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 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.

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

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!

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

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 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

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

You can easily make takoyaki that rivals the ones from a takoyaki shop!The story behind this recipe: I created it for my daughter who has egg and wheat allergies.Small children might find it hard to chew octopus, so they will enjoy it more if you use sausages or fish cakes instead.

Try this unique way of enjoying takoyaki! Thank you for making this recipe popular on 2019.2.18 ♥The origin of this recipe: When I visited Himeji Castle, I was surprised to find a nearby shop serving takoyaki dipped in broth with sauce on top, but it was delicious! I drafted this recipe two years ago and decided to share it so everyone can enjoy it ♥

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

This pull-apart bread looks just like takoyaki! The aroma of the sauce is delightful while baking. The key is the toothpick you stick in!The origin of this recipe: When I saw the round shape of the pull-apart bread, it reminded me of takoyaki, so I decided to try making it with takoyaki-style seasoning. The bread dough is super fluffy! The contrast with the flavor might be interesting...

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.

My dinner! Saw some leftover takoyaki powder and just ding! lol! Make about 20 tiny balls.

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

Enjoy Osaka-style takoyaki easily at home! With a dashi flavor, they're delicious on their own or with sauce for a more authentic taste. ★Thank you for making this recipe popular on 11/20/2011! The story behind this recipe: When you crave takoyaki but want something simple, you can make authentic takoyaki without a takoyaki maker.

How about a hot and freshly made shumai party at your table? ♬*ﾟThe origin of this recipeI discovered that you can make shumai in a takoyaki maker and added my own twist! You can also add shrimp or change the ingredients for endless variations♪

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

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

April 24, 2023: Thank you for 1000 reports and making this recipe a topic of discussion.*Contains honey! Do not give to children under 1 year old!Origin of this recipe:I wanted to recreate the baby castella sold at food stalls at home, and this is the result!

Perfect for events like New Year's or Christmas! I used a takoyaki maker as a mold to create a very cute terrine.The origin of this recipe: I used to make it in a loaf pan, but the ingredients would fall apart when sliced. I wondered if there was an easier way to present it nicely, so I tried using a takoyaki maker, which I rarely used.

Buying Otafuku sauce (a popular brand of okonomiyaku sauce) is expensive when living overseas, so I make okonomiyaki sauce myself.This sauce is a bit sweet, so for those of you who don't like that, reduce the amount of honey.If you add too much oyster sauce, then it will turn out different from the intended okonomiyaki/takoyaki sauce, so make sure not to add too much. For 1 large okonomiyaki, or 2 small. Recipe by noritarou

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 have made okonomiyaki countless times at home but it was always hard and didn't taste very good... So I researched and tried out various methods, and this is the most delicious way I came up with. It's now one of my family's go-to recipes.Point 1: Let the ingredients rest.Point 2: Make sure to whip air into the dough when mixing.Point 3: Don't press down on the pancake when cooking. This will make it fluffy! Recipe by chi-bo-3