Cuisine:              Japanese

Serves:               3-4

Prep Time:        20 mins

Cooking Time:  15 mins



  • 1½ cups Flour
  • 70g Yamaimo (Japanese yam, peeled and grated)
  • 3 Eggs
  • 1¼ cups Dashi
  • Sesame oil
  • 110g    Pre-cooked octopus (cut into about 1½ cm cubes)
  • ¼ cup   Chopped spring onions
  • 2 tbsp Okonomiyaki sauce
  • 1 tbsp Aonori (powdered nori seaweed)
  • 1 tbsp Bonito flakes
  • Kewpie Mayonnaise 
  • Kewpie Sriracha Mayonnaise (Optional)


  1. Make the batter by whisking together the flour, yamaimo, eggs, and dashi until smooth.
  2. Brush sesame oil on the insides of the Takoyaki pan, generously coat the entire surface, then preheat the Takoyaki pan on low heat for 2 mins. 
  3. When Takoyaki pan is ready, pour batter into each mould until three-fourths full. Add about 2 pieces of octopus and a pinch of spring onions into each mould. Then, fill each mould with batter until they are full. Make sure don’t overflow the moulds.
  4. Cook for about 3 mins. Carefully rotate each Takoyaki using chopsticks or a skewer. Then, cook for another 3 mins. At this point, the Takoyaki should be nicely browned, springy and soft inside.
  5. Use chopsticks or a skewer to transfer Takoyaki into a serving plate. Drizzle okonomiyaki sauce, then Kewpie Mayonnaise (or Kewpie Sriracha Mayonnaise for a spicy option) over the Takoyaki. 
  6. Garnish with aonori and bonito flakes. Serve immediately.
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