To provide Takoyaki product (griddle-cooked dumplings consisting of wheat flour and bits of octopus) capable of eating with gusto even in summer season.

Takoyaki dough in which a ratio of water to wheat flour is kept to about 1:2.5-4 is prepared and the dough is roasted for a short time at a high heat on a heating plate to prepare Takoyaki granular lumps in which the interior of the dough is formed as soft paste-like material. A plurality of Takoyaki granular lumps are dished up onto a dish and packed with a wrap and frozen for a definite time in a freezer and transferred to a refrigerator and stored upto immediately before sale. In this time, the dough is roasted at about 200°C for about 7 min and freezing in the freezer is carried out at about -20°C, about for 45-60 min in summer season, about for 30-40 min in winter season.