Takoyaki Recipe Pinoy Style From the Philippines & difference with Japanese

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Japan is home to one of the world’s most diverse cultures. From her traditions to its cuisine, Japan has inspired variants of its own ways in multiple other countries – some of which have actually gone on to become staples in many households!

If we’re talking about inspiring other cultures, perhaps the predominant inspiration would come from food. Japan is a cultural hub for Asian street food, such as Yakitori, Imagawayaki, Ikayaki, and of course Takoyaki.

Pinoy style takoyaki

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How to Make Filipino-Inspired Takoyaki Pinoy Style

Japanese and Filipino cuisines have a close relationship in terms of ingredients and cooking methods, albeit differences in terms of taste. Takoyaki might have taken origin in Japan, but Octopus Balls (as they’re referred to in English) have become a street food of its own in the Philippines – and today we’ll be learning more about them and how to make them.

Filipino takoyaki recipe

Takoyaki Recipe Pinoy Style From the Philippines

Joost Nusselder
While vinegar and soy sauce might be a staple in Filipino dishes, it’s more of a condiment in Japanese dishes. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Cuisine Filipino
Servings 4 people


  • 1 cup Takoyaki Flour
  • 500 ml Water
  • 1 Egg
  • ¼ cup Boiled octopus cut into cubes
  • cup  Panko breadcrumbs or Tenkasu
  • 1 tsp patis (fish sauce)
  • Green onions  (optional)
  • Nori flakes (optional)
  • Mayonnaise (as required)
  • Takoyaki sauce (as required)


  • Preheat and grease a Takoyaki pan.
  • Combine Takoyaki flour with the egg and water to create a batter. Once you reach a homogenous consistency, transfer the batter into a squeeze bottle, piping bag, etc as per convenience.
  • Mix the filling ingredients together, the octopus with fish sauce and if you have it, the green onions cut into small pieces and the nori flakes as well.
  • Pour batter into the mold up to the brim. Add in the filling immediately (the octopus).
  • While the batter is slightly cooked, but moldable mold it into the shape of a ball until the ball is brown. With a designated takoyaki maker this is easily done by turning the balls in the round holes.
  • Transfer the balls once they're brown all around into a dish. You can top with your favorite toppings, serve it with your favorite condiments and you're done!
Keyword octopus, Takoyaki
Tried this recipe?Let us know how it was!

Also read: these are the best takoyaki pans and makers to get you started

Who introduced takoyaki in the Phillipines?

In 1935, Tomekichi Endo popularized a Summer festival favorite in the streets of Japan, the Takoyaki. In the simplest of terms, Takoyaki consists of octopus meat in the center surrounded by fluffy dough. The word ‘yaki’ is a popular suffix in Japanese street food terms and translates to a cooking method of either frying or grilling.

Hiroaki Hamada is the man behind the delicious takoyaki in the Philippines. He first established Osaka Takoyaki, a Japanese restaurant in Metro Manila. His love for takoyaki and the Filipino’s affinity for the dish made it possible for the restaurant to prosper.

Hamada’s passion for takoyaki and his dedication to providing the best possible dining experience for his customers has made Osaka Takoyaki a popular restaurant in the Philippines. If you’re ever in the mood for some delicious takoyaki, make sure to visit one of Hamada’s restaurants!

Why is takoyaki trending in the Philippines?

The answer is simple: because it’s delicious! But it especially speaks to the Filipino taste buds with its fried exterior and just a little sour interior. Top it off with a lot of sauce and you have a street food that no Filipino can resist.

Comparing Japanese and Filipino Cuisines

Asian cuisine takes on inspiration from several countries; from Indian spices to Japanese ingredients, and even from countries in other continents such as Europe and America. The principle difference between Japanese and Filipino cuisine is that the latter takes its inspiration from Spanish and Chinese dishes.

Most Filipino dishes, such as coccidia, Arroz ala valencia, paella, and Miki bihon utilize sweet and sour flavors by incorporating local kinds of vinegar and soy sauces in their dishes. Their cooking methods usually involve frying or grilling the components together to create a dish.

Japanese food on the other hand relies on milder and more natural flavors. While Filipino dishes want to bring out an overall flavor of the dish, Japanese dishes focus on enhancing natural flavors with minimal (if any) contortions.

Therefore, while vinegar, fish sauce (patis), and soy sauce might be a staple in Filipino dishes, it’s more of a condiment in Japanese dishes.

Also check out our recipes here to learn how to make traditional Japanese takoyaki


Asian cuisines take on inspiration from one another, which is why Asia is quite often referred to as the world hub flavor. Takoyaki is a Japanese street food that’s found its way into the homes and hearts of Filipinos. The dish is simple, easy, and delicious.

Also read: put THESE on top of your takoyaki to make it more delicious

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.