Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Takoyaki
Osaka-style octopus balls with tempura scraps, pickled ginger and spring onion. Rotating each ball continuously with skewers as it cooks forms the crisp, fully round shell rather than a flat-bottomed patty.
Ingredients
Instructions
Mix flour, eggs, dashi and soy to a thin batter.
Heat a takoyaki pan, brush with oil.
Fill each hole three quarters with batter. Add octopus, tenkasu, ginger and spring onion.
Rotate with skewers as base sets to form round balls.
Cook 3–4 minutes, rotating continuously, until round and golden.
Top with takoyaki sauce, mayo and aonori.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
