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Takoyaki without a pan recipe

If you don’t have a mold, make the takoyaki dough and mix with the ingredients until the dough is malleable. Be sure to also have a fryer or a large pot full of oil at hand.
Course Snack
Cuisine Japanese
Keyword Takoyaki
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 463kcal
Author Joost Nusselder
Cost $10


Takoyaki batter

  • 10 ounces all-purpose flour
  • 3 eggs
  • 4 1/4 cups water (1 liter)
  • 1/2 tsp salt
  • 1/2 tsp kombu dashi stock you can use granules
  • 1/2 tsp katsuobushi dashi stock you can use granules
  • 2 tsp soy sauce


  • 15 ounces boiled octopus in cubes or you can use any other type of protein as a filling, although it wouldn't really be takoyaki
  • 2 green onions sliced
  • 2 tbsp tenkasu tempura bits (or use rice krispies)
  • 3 ounces shredded cheese


  • 1 bottle Japanese mayonnaise add to taste
  • 1 bottle Takoyaki sauce (you can buy it bottled at a lot of the Asian groceries, you can't miss it with the picture of takoyaki on the front)
  • 1 tbsp bonito flakes
  • 1 tbsp Aonori or seaweed strips (Aonori is a type of powdered seaweed)


  • Crack the eggs in a small mixing bowl and add the water as well as the stock granules, then beat the mix manually or with an egg beater. Pour the egg-water-stock granules mixture into the flour, then add salt and mix well (with an egg beater or manually) until you’ve successfully created the batter. If you don’t have a mold, make the takoyaki dough and mix with the ingredients until the dough is malleable.
  • Next, extend your dough to a thickness of about 2 cm. Cut it into pieces that are approximately 3×3 cm.
  • Take each piece and add a piece of octopus in the middle. Wrap it with the dough. Mold it into a round ball and use flour on your hands so it doesn’t stick.
  • Fry the balls a few at a time in a pot of hot oil.
  • Now we come to the part where you would place the dough in the Takoyaki pan and let it heat up. But since you likely won’t have one on hand, as an alternative, you can take the batter you made and place them in ice trays, where you would then let them sit in the freezer for a few hours until they are frozen solid.
  • When they’re hard, you place them in the boiling oil. Let them fry until they’re brown, but also be sure to make sure they don’t melt. As the ingredients, like octopus, are usually precooked, the only thing you need to worry about when frying the frozen takoyaki is the crisp outside, so make sure to fry them a little longer until golden brown, but they should be done in around 5 minutes.


Calories: 463kcal | Carbohydrates: 58g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 905mg | Potassium: 540mg | Fiber: 2g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 7mg | Calcium: 207mg | Iron: 10mg