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Servings 100 g
Calories 217kcal


Part A – Yaki Sauce

  • 200 g Tomato Sauce
  • 33 g Oyster Sauce
  • 66 g Worcestershire Sauce
  • 33 g Soy Sauce
  • 40 g Honey
  • 20 g Japanese Rice Vinegar
  • 1 slice Ginger
  • 3 g Agar-Agar Powder

Part B – Takoyaki

  • 40 g All-purpose-flour
  • 60 g ERAWAN Brand Blended Rice Flour
  • 40 g KAPAL ABC Brand Tapioca Starch
  • 2 tsp Baking Powder
  • 3 g Salt
  • 2 units Eggs (size A)
  • 230 ml Water
  • 3 g Soy Sauce
  • 3 g Anchovy Powder
  • 100 g Chuka Idako (Marinated Octopus) (Optional)

For Frying

  • 100 g Cooking Oil

Cooking Method

Part A – Yaki Sauce

  • In a saucepan, incorporate all the ingredients with a whisk.
  • Bring the liquid to boil, Once boiled, chill it on an ice bath for around 30 minutes.
  • Once solidified, remove the ginger and blend with a hand blender until smooth. Reserve.

Part B – Takoyaki

  • Whisk together all the wet ingredients except for the chuka idako.
  • Slowly introduce the dry flour into the liquid and whisk until smooth.
  • Pass through a sift and pour into a beaker.
  • Heat up the Takoyaki mould and start greasing with enough cooking oil.
  • Pour the batter until it fills up the sphere, followed by adding in the chuka idako. With a skewer start tilting the batter until a ball is formed. Add more batter if needed.
  • Once a ball is done, introduce a little bit more of oil and cook until it's evenly brown.
  • As a suggestion, serve the Takoyaki with a Japanese Mayonnaise, Katsuobushi, Spring onion and the Yaki Sauce.


Height: Approximately 40 mm

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