https://japan.recipetineats.com/takoyaki-recipe-octopus-balls/
Put a piece of octopus in each mould, then tenkasu, shallots/scallion and benishōga on top of octopus. Leave some tenkasu, shallots/scallion and benishōga for the second batch (1/3 in my case as my pan makes 16 balls at once). Pour the batter over the mould and fill the entire surface of the pan/griller.

https://www.theforkbite.com/takoyaki-octopus-balls-recipe/
Cook the Takoyaki. 3 Pouring and Filling. Pre-heat the Takoyaki pan and brush some oil or dip a paper towel slightly in the oil and rub it on the pan. Whisk the batter up one more time, and then pour it into the pan cavities and fill it up for about 90% as the batter will expand while cooking.

https://www.justonecookbook.com/takoyaki-recipe/
Tip 3: Flip 90 degrees and stuff in the extra batter. Break the extra batter around the hole with skewers. Once the bottom of the takoyaki balls is crispy, rotate 90 degrees to let the uncooked batter pour out into the hole. Stuff and push in the extra surrounding dough inside the balls.

https://www.hungryhuy.com/takoyaki-recipe/
Takoyaki is a Japanese term for "octopus grilled/fried," and they are a very popular yatai (or mobile street food) snack. These lightly fried octopus balls have a crisp outer shell with a soft and moist center filled with pieces of octopus, pickled ginger, green onions, and crunchy tenkasu (or tempura pieces). These fried octopus balls were first popularized by a man named Tomekichi Endo

https://cooking.nytimes.com/recipes/1024746-takoyaki
Step 3. Heat the takoyaki maker according to instructions. (If using a takoyaki pan on the stove, heat on medium-high.) Brush or spray each hole and the entire top plate generously with oil. When the oil begins to smoke, stir the batter to incorporate again, and slowly pour into each hole, filling them to the top.

https://pickledplum.com/takoyaki-recipe/
Brush the takoyaki maker with a generous amount of sesame oil. Make sure each mold and the outside as well since the batter will spill over. Turn on the takoyaki maker and when it's hot, pour the batter into each mold until it's about 3/4 full. Add 2-3 pieces of octopus to each mold and a few chopped scallions.

https://www.tsunagujapan.com/how-to-make-takoyaki/
Takoyaki is a dish of 3 - 5cm balls of fried dough with octopus inside and condiments sprinkled on top. People say that this dish originates from Osaka. Many restaurants and stalls in Osaka focus on this dish, and in various festivals throughout Japan, takoyaki stalls are a common sight!

https://www.eatwithohashi.com/recipes/takoyaki-recipe-authentic-japanese-octopus-balls/
Instructions: Place the takoyaki grill pan on the stove on medium heat. Place a small amount of oil in the individual holes with the oiling brush and also coat the other surfaces of the pan with some oil as well. When the pan is heated, pour the batter into each hole about half way full (we will add more later).

https://food52.com/recipes/8085-takoyaki
Put octopus and green onion in each half circle. Grill takoyaki balls, turning with a skewer. (Let it set at the bottom, and turn them on their side, at 90 degree angles until a full circle has formed). When takoyaki becomes round and brown, remove them from the pan and place in a plate. It took almost 20 minutes for each pan of 14 balls.

https://japfoodathome.com/takoyaki-octopus-balls/
Takoyaki (Octopus Balls) 2 Serves. Ingredients. Start by creating the batter. Grab a large bowl and mix together 2 eggs, 200g of flour, 450ml of water and a little dashi stock. Set this aside. If you have the ready-made okonomiyaki flour, follow the directions for making the batter and you're good to go. Place your takoyaki plate on the gas

https://www.piggyout.com/easy-homemade-takoyaki-japanese-octopus-balls/
The uncooked batter in each ball will drip down to the bottom of the pan and form the other side of the takoyaki ball. After you finish flipping all the takoyaki balls, cook them for another 4-5 minutes. Try flipping each ball occasionally to form nice round shape. Transfer takoyaki balls onto a plate.

https://neroyummy.com/takoyaki-recipe/
Adding the Filling: In each well, add a cooked octopus chunk and a few tenkasu bits. Use a takoyaki pick or skewer to carefully flip the edges towards the center, covering the filling, as the batter's edges start to harden. The takoyaki in the wells should keep rotating until it assumes a spherical shape.

https://umamipot.com/takoyaki/
In the bowl, add sugar, salt, soy sauce, dashi, and baking powder, and mix everything together. Next, gradually add flour in multiple portions, whisking thoroughly each time to prevent lumps from forming. The takoyaki batter is ready. Step 3. Preheat the takoyaki maker to high heat (392°F/200°C or above).

https://sudachirecipes.com/takoyaki-octopus-balls-recipe/
Oven or toaster oven: Preheat to 350°F (175°C). Place takoyaki on a parchment-lined baking sheet and heat for 10-15 minutes until warm and crispy. Air fryer: Preheat to 350°F (175°C). Cook takoyaki in the basket for 5-8 minutes until heated and crisp.

https://livejapan.com/en/article-a0001178/
The base of Takoyaki is minced or sliced octopus that is steamed in batter. Said batter can be freely enhanced with any sorts of ingredients, from a variety to fresh, seasonal vegetables to ginger, green onion, or tempura bits called tenkasu. Traditional takoyaki recipe ・Batter: 2 cups (480ml) of dashi; 2 large eggs; 1 tsp (5ml) soy sauce; 1/4 tsp (1.2ml) salt; 1 cup (240ml) flour

https://tiffycooks.com/takoyaki-japanese-fried-octopus-balls/
Watch on. Blanch the Octopus with hot water until the seafood is 80% cooked. Cut into bite-sized pieces and set size. In a container, mix 150 ml of flour, dashi stock, and one egg. Set aside for 10 minutes. Add a generous amount of oil to the Takoyaki tray and turn the heat up to medium-high.

https://thekitchencommunity.org/takoyaki-recipe/
Put a small amount of each filler through every takoyaki ball. Using the stick, pull the first Japanese octopus ball away from the sides and turn it 3/4 of the way. Please make a small hole in the takoyaki, about 1/8 inch. You will use this hole to fill the takoyaki with crispy batter later.

https://www.sanraku.com/japanese-octopus-balls/
The Origins of Takoyaki. Takoyaki, or octopus balls, originated from Osaka in the early 20th century. The dish was invented by Tomekichi Endo, who was inspired to create a new type of snack using octopus, a common ingredient in the Kansai region. The name "Takoyaki" itself is quite descriptive, with "Tako" meaning octopus and "Yaki

https://recipes.net/main-dish/pan-skillet/octopus-balls-takoyaki-recipe/
Ingredients. For Takoyaki Batter: ¼ tbsp dashi powder; 10 oz warm water, 100 to 110 degrees F; 2 large eggs; 1⁄2 oz soy sauce; ½ cup all purpose flour; ½ cup rice flour; ⅔ tbsp baking powder; For Fillings: vegetable oil, to grease the pan 3 oz octopus, cooked, cut into ¼ inch pieces; ⅔ tbsp pickled ginger, minced; 2 green onion stalks, sliced thinly; 1¾ tbsp tenkasu; For Toppings

https://www.msn.com/en-us/foodanddrink/recipes/fun-and-easy-build-your-own-takoyaki-recipe/ar-BB1ir7nL
Whip up this easy 7-ingredient takoyaki batter by recipe developer Rika Hoffman, then assemble a group to fill the takoyaki with briny morsels of seafood, smoky chunks of meat, crisp veggies, and

https://japanwelcomesyou.com/takoyaki/
Takoyaki is a popular Japanese street food that has recently gained popularity. The dish consists of small, round balls of batter filled with diced octopus, pickled ginger, and green onion. The balls are cooked in a special molded pan, which gives them their signature shape and crispy exterior. Originating in Osaka in the 1930s, Takoyaki has

https://cookingtheglobe.com/takoyaki-octopus-balls-recipe/
Heat the takoyaki pan until very hot and brush each space well with vegetable oil. Pour batter into each hole of the pan filling it completely. Add fillings inside each hole of batter, don't worry if it overflows. Cook for 2 to 3 minutes, until set, then carefully, use a chopstick to flip each ball 90-degrees.

https://asiandumplingtips.com/2009/08/japanese-octopus-dumpling-balls-recipe-takoyaki.html
Keep turning and rotating the dumpling for about 5 minutes, until the dumplings are golden and crisp. Use the skewers to transfer (stab the dumpling if you must) the dumplings to a plate. Let cool for about 1 minute before serving. Meanwhile, oil and repeat the cooking to make more takoyaki dumplings. 5.

https://www.bitemybun.com/takoyaki/
Takoyaki was originally from Osaka, circa 1935. The octopus fried ball is a transformation of what used to be called choboyaki. Choboyaki has similar ingredients as takoyaki. A man by the name of Tomekichi Endo invented the takoyaki and popularized it in Osaka in 1935. He is a street vendor but was quite the smart cook.

https://www.yelp.com/biz/awaji-izakaya-oklahoma-city
Recommendations: I love the takoyaki aka Japanese fried squid ball appetizer, salmon salmon roll is nice and spicy, blood orange hamachi, regular hamachi sashimi with jalapeños and a delicious salad with fresh ginger dressing. And green tea tiramisu. These are what I typically order because it's all so good!