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Takoyaki Time

Written by: Michael Andersen

March 25th , 2019

Takoyaki Time

Test out these two recipes on the Snow Peak Takoyaki Plate. The first is a classic Takoyaki or octopus dumpling recipe, and the second uses the Takoyaki Plate to make sweet Nutella pops. 

Originally created in 1935 by Tomekichi Endo, the history and tradition of Takoyaki has flourished for over 80 years. Recreate it for yourself with the step-by-step recipe below, adapted from the version by Shihoko of Chopstick Chronicles.

Please note: the Takoyaki Plate can get extremely hot while cooking so please use extreme caution when trying to replicate. 


  • 100g flour
  • 1 egg
  • 300ml dashi stock
  • 50g cooked octopus
  • 1/4 cup of finely chopped scallions
  • 1/4 cup Tenkasu
  • 2tbsp red pickled ginger
  • Takoyaki sauce
  • Japanese mayonnaise
  • Seaweed flakes to top
  • Bonito flakes to top


1. Combine water, egg and dashi stock together in a bowl and mix well until frothy.
2. Sift the plain flour into a large bowl and add half of the water mixture over the flour.

3. Whisk them together well until all the dry flour is completely mixed in.
4. Add the remaining water and blend well.
5. H
eat the takoyaki pan and oil the holes.

6. Pour the batter into the pan holes so they are approximately half-full then add the octopus, green onion, tempura crisps and pickled ginger before adding more of the batter until it's just overflowing.
7. Cook for approximately one and a half minutes, then trim off the excess batter and flip them over.

8. Continue flipping until the takoyaki are a golden-brown color.
9. Serve them on a plate and coat with the Takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and bonito flakes.

For something a little more sweet, check out this Nutella Desert Takoyaki recipe


  • 1 cup self-rising flour
  • 1/4 cup caster sugar
  • 1/4 tsp baking powder
  • 1 egg + milk for 1 and 1/2 cups altogether
  • 15g melted butter
  • Nutella 1 mini-spoon dollop per pancake pop, approximately 15tsp


1. Spoon 1tsp of Nutella onto a tray lined with baking paper to make about 15 Nutella balls. Cover the tray with cling wrap and place it in the freezer until it is ready to be used.
2. Sift the flour, sugar, and baking powder together into a large bowl.
3. Break the egg into a measuring jug and whisk it before adding the milk to make 1.5 cups of liquid altogether.
4. Add the wet mixture to the dry ingredients and mix together.
5. Add the melted butter and combine the ingredients until it makes a smooth batter.
6. Heat a Takoyaki maker or a profiterole maker (please note these are a bit more shallow) on medium heat. Spray with a little oil then pour the batter into each hole about 80% full (so a bit below the top).
7. Once the outside of each pancake pop is a bit more firm, add about 1tsp of Nutella in the center of each.
8. Use a kebab stick or skewer to scoop the pancake pops and flip them over.
9. Continuously spin them around until they form a round circle and are lightly brown.
10. Serve and enjoy!