Medium 25 min serves 3

Takoyaki (章鱼小丸子)

Name: Takoyaki (章鱼小丸子)
Total time: 25 min
Yield: 3 servings
Cuisine: Japanese-Chinese Fusion
Ingredients: Octopus (chopped); All-purpose flour; Dashi stock; Eggs; Beni shoga (red ginger); Aonori (seaweed flakes); Takoyaki sauce; Japanese mayo

章鱼小丸子 · zhāng yú xiǎo wán zi

家庭快手版 · Home version: Home version using takoyaki pan or mini muffin tin

Osaka's signature street food, takoyaki are crispy-on-the-outside, custardy-on-the-inside spheres studded with octopus pieces. The special hemispherical pan creates the iconic round shape with a caramelized crust.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

Octopus (chopped)章鱼丁🏮 asian150g
All-purpose flour中筋面粉🛒 local150g
Dashi stock出汁高汤🏮 asian300ml
Eggs鸡蛋🛒 local2 large
Beni shoga (red ginger)红姜丝🏮 asian2 tbsp
Aonori (seaweed flakes)海苔粉🏮 asian1 tbsp
Takoyaki sauce章鱼烧酱🏮 asian3 tbsp
Japanese mayo日式蛋黄酱🏮 asian2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Whisk eggs and dashi together, then sift in flour and mix until smooth batter forms.
🔍 Look for
Visual: smooth lump-free batter
You know it's right when: well mixed
面糊过筛口感更细腻
2Dice octopus into 1cm pieces and fold into the batter.
🔍 Look for
Visual: octopus pieces evenly distributed
You know it's right when: folded in
3Heat takoyaki pan over medium-high, brush each mold with oil.
🔍 Look for
Visual: oil shimmering in molds
You know it's right when: hot and ready
4Pour batter into each mold 3/4 full, rotate every 2 minutes until golden and round.
用签子快速旋转帮助成型
🔍 Look for
Visual: golden brown crispy shell
You know it's right when: 5-6 minutes per side
5Arrange on plate, drizzle with sauce and mayo, sprinkle aonori and red ginger.
🔍 Look for
Visual: sauce glossy, garnish colorful
You know it's right when: ready to eat

Tips

· No takoyaki pan? Use a mini muffin tin at 200°C for 12 minutes
· Keep heat medium-high for crispy exterior, low for gooey interior
· Octopus can be substituted with surimi sticks for affordability

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide