Takoyaki
Takoyaki
Takoyaki are Osaka's most iconic street food: crispy on the outside, molten inside, filled with octopus and topped with bonito flakes and a rich sauce. The cast iron takoyaki pan is the essential piece of equipment, and you will find a great selection here.
The batter is thinner than pancake batter: flour, dashi, eggs, soy sauce and salt. Classic additions include tenkasu tempura scraps and pickled ginger. The pan must be heated thoroughly and each mould oiled before batter is poured in. After two minutes, a thin pick rotates each ball 90 degrees — the uncooked batter flows over the cooked half to form the sphere. Continue rotating until a perfect ball forms with a deeply golden exterior.
Cast iron takoyaki pans produce the best results, holding heat evenly and creating a properly crispy exterior. Pair with a portable burner for authentic table cooking. Top with takoyaki sauce, Japanese mayonnaise, aonori and katsuobushi — the bonito flakes will wave in the heat, the classic sign that the takoyaki are properly hot.
Discover more in our subcategories:
Use a portable burner for cooking at the table and explore our condiment dispensers for the sauces.
How to make takoyaki at home — batter, rotation technique and the right toppings.
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