Let's Make Takoyaki!
Here are some ingredients (and optional toppings) for making takoyaki. Although Japanese or Korean brands of the items are shown, it's easy to pick them up from your local Asian food market. Most of the time, they have English lables so it should not be difficult to find them.
While listing the ingredients, there'll also be instructions on how to cook with them.
This is what you will need to make the batter. This product shown specifically says takoyaki mix but you can also use other mixes, such as okonomiyaki mix. You mix the batter with egg and water until it is smooth. The amount depends on how much you want to eat.
Tenkasu is added to the takoyaki batter once it's ready to cook. It is crunchy deep fried dough bits that add some flavor to the takoyaki. Though crunchy at first, they soften once heated. A common flavor to use is shrimp.
Scallions are the main vegetable in takoyaki but it's not uncommon to add other kinds like onions as well.
You can't have takoyaki without the "tako". Usually, cut up bits of tenticles are used but for people who cannot find it, they sometimes use sushi octopus. Eitherway, the octopus should be uncooked before preperation.
Fish flakes are added to the top of the takoyaki for extra flavor. The flakes, when heated, start to constrict.
Aoinori is dried green seaweed shreads that is put on top of the takoyaki. The flavor is subtle but a nice touch.
Otafuku® Okonomi Sauce
A staple in nearly every Japanese household, Otafuku okonomi sauce is used like ketchup; a topping you can put on almost anything. It can be used as a dip but is usually put directly on top of the takoyaki. Of course, the Otafuku brand is not the only okonomi sauce, but it is the most popular.
Alongside okonomi sauce, Kewpie mayonnaise is a popular topping in Japan. It's different than the Mayo in the West in that it's sweeter and not as heavy. The mayonnaise is put on top of the takoyaki along with the okonomi sauce.
For more on cooking takoyaki, let's look at these steps from Gindaco's English site.