Takoyaki

Ingredients - Serves 4

• Bonito flakes - 1/4 cup
• Aonori (dried seaweed flakes) - 1 tablespoon
• Mayonnaise - 2 tablespoons
• Soy sauce - 2 tablespoons
• Pickled ginger - 2 tablespoons, finely chopped
• Tenkasu (tempura scraps) - 1/4 cup
• Green onions - 2, finely chopped
• Octopus - 1 cup, diced
• Egg - 1
• Dashi stock - 1 cup
• All-purpose flour - 1 cup

Let's Get Started

1. In a mixing bowl, combine the all-purpose flour, dashi stock, and egg. Whisk until smooth.
2. Heat a takoyaki pan over medium heat and brush each mold with oil.
3. Pour the batter into each mold, filling it halfway.
4. Add a piece of octopus, green onions, tenkasu, and pickled ginger into each mold.
5. Using a skewer or takoyaki pick, flip the takoyaki balls as they start to cook and form a crust.
6. Continue cooking and flipping until the takoyaki balls are evenly golden brown and cooked through.
7. Remove the takoyaki balls from the pan and place them on a serving plate.
8. Drizzle soy sauce and mayonnaise over the takoyaki balls.
9. Sprinkle with aonori and bonito flakes.
10. Serve hot and enjoy!

Dietary Info

• Dish Type: Appetizer
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 10g
• Carbs: 30g
• Protein: 15g
• Sodium: 500mg
• Sugar: 5g