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Mentaiko Takoyaki without octopus
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Takoyaki without octopus recipe: Mentaiko Takoyaki

If you don't like the idea of eating octopus in a ball but don't mind fish, the mentaiko or salted pollock roe is also a very good option.
Course Snack
Cuisine Japanese
Keyword mentaiko, pollock, Takoyaki
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Joost Nusselder
Cost $5


  • 2 oz takoyaki batter 
  • 6 oz water
  • ½ egg
  • 1 oz mentaiko (salted pollock roe)
  • Takoyaki sauce, to serve
  • Bonito flakes, to serve
  • Sliced spring onion, to serve
  • Japanese mayonnaise, to serve


  • Add the takoyaki batter mix, water, and egg to a large mixing bowl and whisk until combined. 
  • Pre-heat the takoyaki pan over a medium heat and brush with vegetable oil to ensure all the holes and surfaces are generously coated. 
  • When the pan starts to smoke, carefully pour the batter into each hole. Add the mentaiko and pour over more batter until it slightly overflows the holes. 
  • Allow to cook for four minutes or until the edges turn slightly brown. Then use a skewer or a chopstick to break the batter around the edges and allow any uncooked batter to flow out. Push the extra batter back into the holes to form the ball and turn each ball 90 degrees. Allow it to cook for a further 4 minutes until the ball is evenly brown in color. 
  • Remove the mentaiko takoyaki from the pan and place them on a platter. Sprinkle with bonito flakes and sliced spring onion and serve with Japanese mayonnaise and takoyaki sauce. 
  • Serve immediately.