With this cast iron takoyaki pan, you can make one of Japan’s most popular street food dishes at home. Takoyaki are little golden balls of batter with a filling of diced octopus, pickled ginger and spring onion. The recipe originated in Osaka in the 1930s and is now enjoyed in Japanese restaurants around the world.
The heavy iron pan has 12 cavities for making a dozen takoyaki at one time. Brush the holes with a little oil and let them heat up before adding your batter. Takoyaki are turned regularly to ensure the batter is cooked through and to prevent them from sticking.
Takoyaki are traditionally served with bonito flakes, aonori (dried seaweed), Japanese mayonnaise and okonomiyaki sauce. You can find these in our range of Japanese ingredients.
If you're not a fan of octopus, you can fill your takoyaki with prawns, sausage, ham and cheese or vegetables. You can even make a sweet version by replacing the savoury ingredients with sugar, vanilla, fruit and chocolate.
Ready to start cooking? Follow our takoyaki recipe and get creative with your fillings!
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