Takoyaki-style Okonomiyaki

Takoyaki is cooked on a specially-made electric griddle. In Osaka, takoyaki's birthplace, there is usually at least one unit in every household.

Takoyaki-style Okonomiyaki
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 2)

  • 150 g boiled octopus arms
  • 15 cm naga-negi long onion
  • 15 g benishoga (store-bought; cut into thin strips)
  • [Batter]

    • 1 egg
    • 70 ml water
    • 1 tsp soy sauce
    • 1/2 tsp salt
    • 200 ml flour
  • 3 tbsp tempura bits (10 g)
  • 1 tbsp vegetable oil
  • Worcestershire sauce, as desired
  • Mayonnaise (preferably Japanese), as desired
  • Skipjack shavings, as desired



Cut the octopus arms into 8 mm cubes. Chop the naga-negi long onion into slices 2-3 mm thick. Cut the benishoga into pieces 1 cm long.


Make the batter: In a bowl, beat the egg, then add 70 ml of water and stir in with a whisk. Stir in the soy sauce and salt, then stir in the flour.


When there are no more clumps of dry flour left in the batter, mix in the octopus, naga-negi long onion, benishoga, and tempura bits.


Oil a frying pan with vegetable oil and heat over medium heat. Spoon in 1/8 at a time of the batter mixture, making small mounds in the frying pan. Cover and reduce heat to medium-low, and fry for approx. 3 min.


Use a turner to carefully turn each one over, then cover and fry for an additional 3 min.


Serve on serving dishes, topped with Worcestershire sauce, mayonnaise, and/or skipjack shavings as desired.


Advice for Cooking with a Frying Pan:
Don't use a metal turner to turn over items in a frying pan.
A turner is indispensable when making okonomiyaki or chijimi. When using a non-stick frying pan, never use a turner made of metal. Instead, use a heat-resistant silicone turner or a wooden spatula. What you can safely use may vary with specific products, but anything with sharp corners that could scratch the non-stick coating should be avoided. The same goes for tongs and cooking chopsticks.