The Little Book of Takoyaki


By Jessica Harlan

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$24.99 CAD



  1. Trade Paperback $18.99 $24.99 CAD
  2. ebook $9.99 $11.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around March 5, 2019. This date is subject to change due to shipping delays beyond our control.

Grab your takoyaki pan and whip up dozens of adorable, delicious recipes from traditional Japanese street foods to inventive breakfast-inspired creations and scrumptious mash-up bites.

This delightful, illustrated cookbook takes you step-by-step through dozens of recipes to make with your takoyaki pan — from the traditional Japanese “octopus ball” street foods to inventive creations inspired by kitchens around the world. Recipes include:

Japanese classics
  • Traditional octopus takoyaki
  • Salmon onigiri (rice balls)
  • Rice cups with salmon roe and seaweed
  • Rangoon dumplings
Western delights
  • Arancini
  • Cheesy hash brown bites
  • Pigs in a blanket
  • Jalapeno cornbread balls
Sweets & desserts
  • Matcha cake pops
  • Molten brownie bites
  • Sweet cream and berry dumplings
  • . . . and many more!
Whether you have a stove-top version or electric takoyaki pan, chef Jessica Harlan has you covered. She shows you how to mix up batters, prepare hidden centers, fry up your takoyaki creations and beautifully decorate and garnish them. These fun, delightful dishes are perfect for every occasion — from afterschool snacks to entertaining finger foods.


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IN THE WORLD OF JAPANESE FOOD, some of the greatest pleasures are its many offerings of little snacks and nibbles. The Japanese counterpart to Spain’s tapas, these snacks can range from dumplings to crispy bits of tempura to grilled meats on skewers. Takoyaki—traditional fried octopus balls—are not as common on menus as, say, dumplings or edamame, but they’re a beloved and popular treat in certain parts of Japan. They’re also starting to gain popularity in the United States.

What Is Takoyaki?

Takoyaki is straightforward when translated: tako means “octopus” and yaki means “grilled” or “fried.”

Takoyaki originated in the city of Osaka in the mid-1930s, where, according to local lore, a street vendor was experimenting with a dough fritter that was popular at the time. He used octopus because it was plentiful in the city, and the use of wheat flour was still a novelty in a country where rice was king.

From there, Takoyaki evolved into what we know it as today: an octopus-studded ball of flavorful dough, cooked in a special pan of rounded cups. Takoyaki is typically crisp on the outside, and a little creamy on the inside, with chewy chunks of octopus. It’s often served drizzled with a thick sweet-savory sauce and Japanese mayonnaise, and sprinkled with bonito flakes.

In Osaka, the history and tradition of takoyaki is so important to the city’s culture that it’s celebrated at a “museum” called Takopa Takoyaki Park. There, visitors can taste takoyaki from a number of different takoyaki shops, play carnival games, and learn about the history of takoyaki and how it’s made.

All across Japan, you’ll find takoyaki highlighted on restaurant menus, served at food stalls, and hawked by festival vendors. Some chefs prepare and serve it the traditional way, while others take liberties with the condiments, toppings, fillings, and seasonings.

Why Takoyaki?

It’s fun: Mastering the technique of filling and flipping the balls in the takoyaki pan is lots of fun and lends itself to a lot of creativity. Mix up your favorite cake, muffin, pancake, or quick bread recipe and try cooking it in your takoyaki pan!

It’s interactive: In Japan, takoyaki parties are a fun way of entertaining. The host sets out all the ingredients, and everyone gathers around the pan, pouring in the batter, adding the ingredients, and flipping the balls when they’re ready. With the recipes in this book, you and your guests can have fun cooking and eating together.

It’s fast: The smaller portion size and the concentrated heat mean the food cooks quickly. Most of the recipes in this book cook in a matter of minutes, and you can make 16 to 18 balls at a time, depending on how many cups your takoyaki pan has.

It’s tasty: Traditional takoyaki is a delicious treat, full of contrasting flavors and textures. The variations on takoyaki in this book, as well as all the other recipes designed for your takoyaki pan, will delight adventurous eaters and tempt picky eaters alike.

Takoyaki at Home

That’s why having your own takoyaki pan is so great! If you are a fan of the flavor and texture of takoyaki, you can re-create it at home and even get inventive with your pan to make a wide range of dishes. It’s a super-fun and collaborative way of cooking for a group of friends or your family. All you need to do is set up an electric pan or a stovetop pan on a butane burner at the table, and get cooking! The technique is easy to master, and since takoyaki and other recipes made in the pan are best eaten hot and fresh, everyone will love eating them as they come off the pan!

On the American market, there are a few different options when it comes to takoyaki pans.

Stovetop Pans: These are the most common takoyaki pans. They’re a good choice because they can fit on a typical gas burner and the temperature is easily controlled by simply turning your burner up or down. They’re also easy to clean—some are even dishwasher safe! The Japanese often use this kind of pan with a portable butane burner (similar to a camp stove) so that they can cook at the table, which is a social and interactive way of eating takoyaki.

Stovetop takoyaki pans come in cast iron or aluminum. Cast iron takoyaki pans are heavier than aluminum ones and will take longer to get hot, but they retain heat better. Aluminum takoyaki pans are less expensive, lighter in weight, and respond more quickly to changes in temperature. Some Japanese manufacturers specify that their takoyaki pans are only for use on a tabletop burner from that supplier, but I’ve used my pan on my conventional gas stove with no issues. Some stovetop pans will also work on electric coils or induction cooktops, but if you plan to use one of these heat sources, be sure to check with the manufacturer first to make sure your pan is compatible.

Electric Pans: These are similar to countertop griddles that plug into an electrical socket and don’t require an outside heat source. They have their own heating element below the metal plate with the round cups where you pour the batter. One issue with these is that most models only have an on-off switch, so the heat can’t be adjusted.

If you choose an electric pan, be mindful that, just like a pancake griddle, different areas of the pan will get hotter and cooler—the cups that are farthest from the heating coil will not get as hot as those in the center. Once you get a sense of this, you can avoid using those parts of the pan, or you can simply cook those takoyaki a bit longer. The electric pan is a fun option if you want to cook right at the dinner table but don’t have a portable butane burner. When shopping for an electric model, be sure to get one with a removable cooking surface to make clean-up easier.

Your Takoyaki Kitchen

A few tools, many of which you might already have on hand, will help you get the best results when cooking with any style of takoyaki pan.

Wooden Picks: Never use forks or other metal utensils on the cooking surface of your takoyaki pan, as they’ll scratch the nonstick surface. Instead, use wooden picks to turn the takoyaki or remove them from the pan. Although you can buy special takoyaki picks, I simply use the disposable bamboo skewers sold for kebabs. They can be washed and used many times.

Chopsticks: A pair of bamboo chopsticks are good for removing cooked takoyaki from the pan. They can also be used for carefully placing pieces of the filling into the takoyaki as they cook, or to arrange the toppings from some of the recipes in this book, such as the vegetable mixture that goes on the Polenta Cups here or the seaweed that tops the Rice Cups here.

Tiny Ladle:


On Sale
Mar 5, 2019
Page Count
128 pages
Little, Brown Lab