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Takoyaki (Filipino Style)

Takoyaki (Filipino Style)

If you like Takoyaki.. welcome to the club. I’m one of the fan of this Japanese appetizer/street food since childhood. In Japan, Takoyaki means octopus balls. It is a japanese soft-ball-shape snack made of a wheat flour-based batter, cooked in a takoyaki molded pan and drizzled with sauce, bonito flakes and dried seaweeds. Yummy!

This recipe has been modified to Filipino version. It’s budget-friendly, easy to make, and not from scratch. I used a pre-made takoyaki flour to make our life easier.

What is Takoyaki Flour: It’s like an instant flour for making takoyaki. Its a combination of Japanese stock Dashi, all-purpose flour, baking powder, eggs, salt, and soy sauce.

But where do we buy all these Japanese ingredients and takoyaki pan molder? If you’re here in the Philippines, good news! It’s all available in Lazada, Shopee, online stores, or Facebook market. For other countries, you can look for it in Amazon or the asian store near you. 

Cooking Notes: You are free to modify your fillings, toppings and find the easiest substitute ingredients I provided. You may also substitute the bonito flakes with dried tinapa flakes (ground it in blender to make a powder). You can garnish it too with cheese sauce or use other fillings like veggies, cabbage, ham, bacon or cheese cube. It’s all up to you. Happy cooking! 

Yield: 32 balls

Takoyaki Recipe (Filipino Style) 


  • 1 cup Takoyaki flour
  • 450ml water
  • 1 medium size egg
  • ¼ cup boiled Octopus, cubed (substitute with cheese, minced cabbage, bacon etc.)
  • ⅓ cup Tenkasu (substitute panko breadcrumbs)
  • Toppings: (Choose any options)
  • Mayonnaise (Japanese mayo/or any)
  • Bonito flakes (grounded/powdered)
  • Fine Seaweed (Aonori)
  • Nori flakes, minced
  • Takoyaki Sauce/Tonkatsu Sauce Recipe
  • green onions, minced


1. Preheat Takoyaki pan. Once hot, grease the mould.
2. In a bowl, combine takoyaki flour, water and egg. Transfer batter into a large plastic squeeze bottle (a ketchup plastic bottle) or pitcher that has a sprout.
3. When your mould is heated up, pour batter to mould to the brim. Quickly add in filling – 1 piece of octopus and the tenkasu/breadcrumbs.
4. When the batter is slightly cook under, gently roll it into a ball until the entire ball is brown (use a chopstick).
5. Use the chopstick to pick up the balls when ready and transfer to the dish. 
6. Decorate with the toppings. Choose any of the optional toppings like a sprinkle of dry seaweeds, powdered bonito flakes and drizzle of japanese mayonnaise on top. Serve hot and enjoy!