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Akashiyaki are pan fried octopus balls from Japan. Considered "the grandfather of takoyaki", the famous street food from Osaka.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Cuisine Japanese
Servings 3
Calories 349 kcal


  • takoyaki pan


Dipping Soup

  • 2 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ¼ cup bonito flakes


  • 4 oz octopus tentacle
  • 1 cup flour
  • 2 eggs beaten
  • ½ cup milk
  • 2⅔ cup chicken broth
  • 1 tbsp soy sauce
  • ½ tsp salt


Dipping Soup

  • Combine all the ingredients in a pot. Boil for 10 minutes on medium, turn to simmer on low till the akashiyaki is done. Drain with a colander and serve in a bowl on the side.


  • Add all ingredients except the octopus in a large mixing bowl. Mix until it resembles pancake batter.
  • Chop the octopus into small pieces, about 1/2 an inch.
  • Brush the holes on the takoyaki pan with oil and heat up on medium.
  • Once the pan is hot, pour batter into each hole, filling only halfway. Add a piece of octopus to each, then fill to the top.
  • Once the bottom is a little crispy, about 5 minutes, loosen the edges of the batter. Flip 180 degrees, until the bottom is now on the top. Repeat for every hole. Once another 5 minutes has passed, take the balls out.
  • Repeat until your are out of batter or octopus. Enjoy!


Calories: 349kcalCarbohydrates: 39gProtein: 31gFat: 6gSaturated Fat: 2gCholesterol: 145mgSodium: 2639mgPotassium: 760mgFiber: 1gSugar: 4gVitamin A: 281IUVitamin C: 27mgCalcium: 111mgIron: 5mg
Keyword akashiyaki, dumpling, Japan, octopus, takoyaki
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