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–+ servings
Octopus Takoyaki recipe without pan

Baked Takoyaki

A delicious and healthier twist on a Japanese favorite with our Baked Takoyaki recipe. This oven-baked version brings the iconic flavors of Osaka street food to your home kitchen, without the need for a special takoyaki pan or deep frying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish, Snack
Cuisine Asian, Japanese
Servings 4

Nutrition

Calories: 352kcalCarbohydrates: 51gProtein: 22gFat: 5g

Ingredients
  

For Takoyaki

  • 200 g takoyaki flour mix you can also use flour, baking powder and cornstarch
  • 540 g water
  • 1 chicken egg
  • 300 g finely chopped cooked octopus
  • 20 g finely chopped green onions
  • 20 g pink ginger
  • 15 g fish flakes
  • 10 g sprinkled seaweed
  • Mayonnaise or okonomiyaki sauce

For the Takoyaki sauce

  • 1/4 cup soy sauce
  • 2 tbsp mirin sweet rice wine
  • 1 tbsp sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1/2 cup dashi Japanese soup stock

Instructions
 

For Takoyaki

  • Preheat your oven to 200°C (400°F)
  • In a mixing bowl, combine the takoyaki flour mix and water. Whisk until you achieve a smooth, lump-free batter. Add the egg and continue to whisk until well incorporated.
  • Gently fold in the finely chopped cooked octopus, green onions, and pink ginger into the batter. Ensure an even distribution of ingredients.
  • Brush a little cooking oil on muffin tin
  • Pour the batter into the prepared muffin tin, filling each cavity almost to the top. Bake for about 15-20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the takoyaki from the oven. Drizzle mayonnaise or okonomiyaki sauce, and sprinkle the fish flakes and seaweed over the top for an extra burst of flavor.

For the sauce

  • In a saucepan, combine soy sauce, mirin, sugar, Worcestershire sauce, and ketchup.
  • Add dashi to the mixture and whisk well.
  • Place the saucepan over medium heat and bring the mixture to a simmer.
  • Simmer for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
  • Remove from heat and let it cool before serving.

Notes

- If you don't have a mold or an oven, you can shape the mixture into small balls and fry them with oil or put them in an air fryer.
- You can skip the Takoyaki sauce and enjoy it with chili sauce and mayonnaise.
- Store takoyaki in an airtight container and put it in the fridge for 1 - 2 days. To warm them up, fry it for approximately 4 to 5 minutes or use the microwave or oven for reheating.
 
Keyword baked takoyaki, easy Japanese recipes, gluten free, homemade takoyaki, Japanese appetizer, octopus balls, Osaka street food, ven-baked takoyaki
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