Fried Potato Takoyaki

Elevate this traditional Japanese street food by wrapping it in cheesy potato goodness.


  • 200 grams octopus
  • 300 grams potatoes
  • 10 grams potato starch
  • 1/2 teaspoon salt
  • 50 grams shredded cheese
  • 150 grams pancake mix
  • 140 milliliters milk
  • 1 tablespoon mayonnaise
  • Oil for frying
  • Toppings:
  • Takoyaki sauce
  • Mayonnaise
  • Aonori (dried seaweed)
  • Bonito flakes


  1. Microwave potatoes until soft. Cut octopus into bite-sized pieces.
  2. Combine softened potatoes, potato starch and salt and mash until smooth.
  3. In a separate bowl, combine pancake mix, milk and mayonnaise.
  4. Take a spoonful of the mashed potato mixture into your hands and flatten into a circle. Place shredded cheese and octopus in the center and roll into a ball, making sure the filling is fully enclosed.
  5. Pierce a toothpick through the center of the ball and dip into the pancake batter mixture.
  6. Deep-fry in hot oil until golden brown.
  7. Top with takoyaki sauce, mayonnaise, aonori and bonito flakes.