Takoyaki
Ingredients
The batter
-
1
cup
flour
-
1
large
egg
-
1.25
cups
dashi stock
The fillings
-
1.8
oz
cooked octopus
-
¼
cup
finely chopped scallions
-
¼
cup
Tenkasu
-
2
tbsp
red pickled ginger
The toppings
-
2
tbsp
takoyaki sauce
-
1
tbsp
Japanese mayonnaise
-
1
tbsp
seaweed flakes
-
2
tbsp
bonito flakes
Instructions
- Mix water, egg, and dashi stock until frothy.
- Sift flour into a bowl and combine with the liquid mixture.
- Heat the takoyaki pan and oil the holes.
- Pour batter into the pan holes, add octopus, scallions, Tenkasu, and pickled ginger.
- Top with more batter until overflowing.
- Cook for about 1.5 minutes, then flip the balls using a takoyaki pick.
- Continue flipping until golden brown.
- Serve with takoyaki sauce, mayonnaise, seaweed flakes, and bonito flakes.
Nutrition Facts (estimated)
Servings
20
Calories
53
Total fat
2g
Total carbohydrates
6g
Total protein
1g
Sodium
9mg
Cholesterol
9mg
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