Takoyaki

Takoyaki were born in Osaka in 1935, when a street vendor named Tomekichi Endo traded his akashiyaki recipe for a batter stuffed with octopus, and the little fried spheres became an instant sensation. They are cooked in a special dimpled iron pan, flipped with a skewer until perfectly round and golden. The name means grilled octopus, and today they are the undisputed king of Japanese festival food and the taste of every summer celebration.

Crisp outside, molten inside

The outside of each ball turns crisp and caramelized while the center stays soft, almost molten, with chewy chunks of octopus, pickled ginger, and scallion in every bite. A generous sweep of takoyaki sauce, ribbons of mayo, and dancing bonito flakes finish them off. You need the special pan, but it is inexpensive, and the whole family will want to take a turn flipping. Eat them hot, straight off the pan, with toothpicks and no shame.

Craving more? Explore all Japanese Kitchen recipes.

Japanese recipes →