Takoyaki

Let's enjoy Takoyaki Party ! Takoyaki is popular food at Osaka resion, but all Japanese like it. I recommend you to cook Takoyaki with your family and friends.

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

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.

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.

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)

I wanted to make even more delicious takoyaki! After repeated trial and error, I've recently settled on this method. They taste great even when cold, so make a big batch!The origin of this recipeAs I kept making my previous takoyaki recipe, the quantities and steps evolved, so I took notes.Adding skim milk or using milk instead of water enhances the richness and adds nutrition. There's also a technique of mixing aonori into the batter instead of using it as a topping.

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

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.

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 (^ ^)♪

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

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.

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.

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 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

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...

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

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.

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!

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 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

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.

I made this for one of my friends who can't eat meat. Even though there's no meat it's still plenty filling, and as delicious as eating regular okonomiyaki! This has become my go-to dish.In Step 3 mix in the flour fully and evenly. You might think it's not a lot of flour, but when it cooks it'll stick together. Please adjust the amount of water you add so that the batter isn't too thin. Recipe by miccodon

I lived in Japan for a year and a half and often went out to restaurants to eat okonomiyaki (often called Japanese pizza or Japanese cabbage pancake). I'm back in Canada and my grandma has been asking me to make this for her, so I found this recipe. It makes 1 large or 2 medium sized patties. Pictured above is a medium sized one, about 2-3 cm thick.

Got a lot of cabbage leftover? Let’s make a pancake!Basically a flat version of Takoyaki. Use your protein of choice 😊

I had been asking myself this question: is Japan's Okonomiyaki a pizza? I mean, does a pan-fried batter counted as a dough? It definitely has sauce and toppings. But can Kewpie mayo qualifies as a cheese? Pizza is dough, sauce and cheese right? So technically, this is a pizza, right? Lol! I watched too much "Is it really dough" on YouTube.I love this "Japanese pizza". I hardly find any great okonomiyaki in Singapore tho, sadly. There are actually 2 types of okonomiyaki; the Osaka's and the Hiroshima's version. The one which I am making today is the Osaka's version. Hiroshima's version is a lot "heavier" as it contains added noodles and lots of vegetables and other toppings. Perhaps I will try to make that version in the future. It is really difficult to decide which is my favorite; each version has it's own uniqueness.This is rather a simple and easy dish to make, tho, flipping the okonomiyaki really do takes some practice, especially when I am making 8 inch big okonomiyaki. But it all comes together in the end. Cos after all, mesmerizing over how the bonito flakes dance is the price. Don't you agree? Anyway, I was so glad the other day when I spotted chicken bacon in my local supermarket. Chicken bacon does exist! I do not consume pork, so this is intriguing for me. You can however, use a high quality pork bacon. In closing, is this a pizza? I will leave it to you to decide and I really do hope you give this recipe a try.

Okonomiyaki is a casual Japanese food cooked on an iron griddle. 'Okonomi' means 'your choice' and 'yaki' means 'cook or grill'. As this word suggests, many kinds of styles of Okonomiyaki are available in Japan. The famous ones are Kansai style and Hiroshima style.

My husband, who's really picky about what he eats, said it's even better than what we get at restaurants!This okonomiyaki is so fluffy and crispy!Add lots of veggies to make it healthier.The butter and mayonnaise are the key points of this recipe. They are a must. For 2 servings. Recipe by Aiai25

My family's tamagoyaki (Japanese rolled omelette) for our lunch bentos have a sweet flavor. I've loved this since I was a child!Sugar in the mixture can burn easily, so try not to heat the frying pan too much. (Recipe by Nanaiku)