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Takoyaki
Takoyaki
Takoyaki is a delicious Japanese snack made of bite-sized, round-shaped balls filled with diced octopus, green onions, and tempura scraps. The batter is typically made from flour, eggs, and dashi (a Japanese cooking stock), and then cooked in special takoyaki pans. Once cooked, these savory little treats are usually topped with a drizzle of tangy takoyaki sauce, mayonnaise, bonito flakes, and seaweed.
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Ingredients
- 1 pound all-purpose flour
- 4 large eggs
- 4 cups dashi stock
- 1 pound octopus diced
- 4 green onions finely chopped
- 1 cup tempura scraps
- Takoyaki sauce
- Mayonnaise
- Bonito flakes
- Seaweed flakes
Instructions
- In a large mixing bowl, combine the all-purpose flour, eggs, and dashi stock. Whisk until you have a smooth batter.
- Heat a takoyaki pan on medium heat and lightly grease the molds with cooking oil.
- Pour the batter into each mold, filling them about three-quarters full.
- Place a few pieces of diced octopus, chopped green onions, and tempura scraps into each mold.
- Cook the takoyaki for a few minutes until the bottom is golden brown and crispy. Use a skewer or takoyaki pick to carefully flip each ball over.
- Continue cooking, rotating the balls until they are evenly cooked and golden brown on all sides.
- Once cooked, remove the takoyaki from the pan and place them on a serving plate.
- Drizzle takoyaki sauce and mayonnaise over the top of the takoyaki.
- Sprinkle bonito flakes and seaweed flakes as garnish.
- Serve the takoyaki hot and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 620kcal (31%)Carbohydrates: 91g (30%)Protein: 40g (80%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 240mg (80%)Sodium: 1112mg (48%)Potassium: 830mg (24%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 569IU (11%)Vitamin C: 8mg (10%)Calcium: 187mg (19%)Iron: 13mg (72%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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