Takoyaki
Golden octopus balls with bonito flakes, takoyaki sauce, and mayo.
- prep 15 min
- cook 10 min
- total 25 min
- serves 4
- intermediate
- Japan
Ingredients
- 150 g octopus
- 150 g flour
- 2 eggs
- 300 ml dashi stock
- 3 scallions
- 30 g pickled ginger
- 3 tbsp takoyaki sauce
Steps
- Make batter: flour, eggs, dashi.
- Heat takoyaki pan, oil each mold.
- Pour batter, add octopus pieces, scallion, ginger.
- Turn with picks until round and golden on all sides.
- Serve with sauce, mayo, bonito flakes.
≈ 280 kcal · 16 g protein · 32 g carbs · 10 g fat — per serving, estimate