• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • wacocoro
    • Etsy
    • YouTube
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

October 14, 2019

Takoyaki – Sausage yaki

Jump to recipe

Takoyaki - Sausage yaki

Print this recipe
Persons
4
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Takoyaki - Sausage yaki

Ingredients

  • 3 eggs
  • 1L water
  • 300g plain flour (T45) - sifted

Ingredient A

  • 1 tbsp dashi - dissolve in 1 tbsp hot water
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 zucchini - grated
  • 2 tbsp heavy cream
  • 1/2 tsp salt (optional)

Filling for takoyaki

  • 350g (approx) sausage or 200g octopus if you prefer - cut into small cubes and cook in boiling water
  • 1/2 cabbage (about 500g) - finely chopped
  • some tenkasu - optional
  • some beni shoga/pickled red ginger - optional

For the topping

  • Takoyaki Sauce or Tonkatsu sauce
  • Mayonnaise
  • Katsuobushi /dried bonito flakes
  • Aonori

Instructions

  • 1. Making takoyaki mixture In a big bowl, add eggs and mix. Gradually add the water in the bowl. Mix well.
  • 2. Add the sifted flour into the bowl and stir together until no lumps remain.
  • 3. Add all the ingredient A and mix well. Set aside until use.
  • 4. Making takoyaki Heat your takoyaki machine to medium heat. Brush the pan with vegetable oil all over.
  • 5. Put cabbage, sausage (or octopus) in each hole, then pour the takoyaki mixture to fill the holes. The mixture should overflow the holes.
  • 6. Sprinkle any other filling as you like (tenkasu, beni shoga, cheese etc....).
  • 7. When the bottom of the takoyaki balls has hardened a little (usually after 2~3min), turn each piece about 90 degree. The mixture will flow out to become the other side of the takoyaki ball. Keep turning constantly until you have made nice round shapes.
  • 8. Transfer takoyaki onto a plate. Serve hot with takoyaki sauce, mayonnaise. Sprinkle katsuobushi, aonori if you want.

Notes

I use Iwatani takoyaki machine "ENTAKO".

© 2025 Copyright Dans la lune
https://www.atelierlalune.com/2019/10/takoyaki-sosage-yaki/

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork, Vegetables

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Sewing patterns, accessories and cooking recipes

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter
  • YouTube

CHECK US OUT ON

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chinese knot Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Vegetables

© 2025 DANS LA LUNE - Template by Bloom