TAKOYAKI | 章魚燒
Takoyaki is a beloved Japanese street food made with a crispy shell and soft, savory filling — traditionally octopus, but you can get creative with your own favorite seafood or veggie twist. Don’t worry if you’re not in Japan — with a simple pan and a little love, these golden balls are totally doable at home!章魚燒是日本經典街頭小吃，外脆內嫩、香氣四溢，傳統餡料是章魚，也可以隨意加上你喜歡的海鮮或蔬菜。只要有一口章魚燒平底鍋，加上滿滿的心機與趣味，這道異國小點在家也能輕鬆完成！
Ingredients
For the batter:
- 100 g all-purpose flour
- 2 eggs
- 400 ml water
- 1 teaspoon dashi powder optional
- 1 teaspoon soy sauce optional
Filling (adjust to your liking):
- Diced octopus or mixed seafood
- Chopped green onions
- Tempura bits or crushed potato chips
- Finely chopped cabbage
- Sweet corn
- Pickled red ginger beni shoga
麵糊：
- 中筋麵粉 100 克
- 雞蛋 2 隻
- 清水 400 毫升
- 鰹魚粉 1 茶匙（可省略）
- 日本豉油 1 茶匙（可省略）
餡料（可依口味增減）：
- 章魚或綜合海鮮適量
- 青蔥（切碎）
- 天婦羅碎／薯片碎（增加口感）
- 椰菜（切碎）
- 粟米粒
- 紅薑絲（紅色醃薑）
Instructions
- Mix flour and water until smooth.
- Beat eggs in a separate bowl and add to the batter.
- Stir in dashi powder and soy sauce, if using.
- Preheat your takoyaki pan and lightly oil it.
- Fill each mold about 80% with batter, then add fillings.
- Cook for about 3 minutes until the bottom sets, then turn gently with skewers.
- Keep turning until balls are crispy and golden on the outside.
- Drizzle with teriyaki sauce and mayo, sprinkle with aonori and bonito flakes — enjoy while hot!
- 先將麵粉與水混合至無顆粒。
- 另取一碗打散雞蛋，倒入麵糊中拌勻。
- 加入鰹魚粉和豉油調味。
- 預熱章魚燒平底鍋，抹上少許油。
- 倒入麵糊至模具八分滿，加入餡料。
- 約煎 3 分鐘，表面凝固後用竹籤翻轉球體。
- 持續轉動至外皮酥脆金黃。
- 淋上照燒醬、美乃滋，灑上海苔粉與木魚花即可享用！
Video
Notes
Yves Tips～
- No tenkasu? Crushed plain potato chips work just as well for that crispy bite! The pan’s also great for mini pancakes or cheesy rice balls.
買不到天婦羅碎？可用原味薯片壓碎代替，同樣香脆！章魚燒鍋也能用來做迷你鬆餅或芝士飯糰，超實用。