Japanese Takoyaki
Japanese Takoyaki is a more involved Japanese recipe: plan on about 40 minutes for 4 servings. Cooked octopus, all-purpose flour and eggs carry the flavour. It is on the lighter side, at about 320 calories and 18 g of protein per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 320 kcal
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Ingredients
For 4 servings
- 200 gcooked octopus
- 200 gall-purpose flour
- 2eggs
- 500 mldashi stock
- 3 stalksgreen onion
- 30 gpickled ginger
- 3 tbsptakoyaki sauce
- 2 tbspJapanese mayonnaise
- 5 gbonito flakes
Instructions
- Whisk together the all-purpose flour, eggs, and dashi stock until you get a thin, smooth batter with no lumps.
- Cut the cooked octopus into small bite-sized cubes. Finely slice the green onion and chop the pickled ginger.
- Heat a greased takoyaki pan over medium heat. Pour batter into each mold, add a piece of octopus, green onion, and pickled ginger to each.
- Once the bottom sets, use a pick or chopstick to rotate each ball 90 degrees. Continue turning every minute until all sides are evenly golden, about 5-6 minutes total.
- Transfer to a plate, drizzle generously with takoyaki sauce and Japanese mayonnaise, then top with bonito flakes. Serve hot.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 18 g
- Fat
- 12 g
- Carbs
- 36 g
Approximate values for one serving.
About this recipe
- Cuisine: Japanese
- In cookbook: Global Street Food
