Takoyaki

Ingredients - Serves 4

• Aonori (dried green seaweed) - To garnish
• Bonito flakes - To garnish
• Mayonnaise - To taste
• Takoyaki sauce - To taste
• Pickled ginger - 2 tablespoons, finely chopped
• Green onions - 2, finely chopped
• Soy sauce - 1 tablespoon
• Dashi stock - 1 1/2 cups
• Eggs - 2
• All-purpose flour - 1 cup
• Octopus - 100 grams, cooked and cut into small pieces

Let's Get Started

1. In a bowl, mix the flour, eggs, dashi stock, and soy sauce to make a batter.
2. Heat the takoyaki pan and grease the holes with a little oil.
3. Pour the batter into the holes of the pan, filling them about halfway.
4. Add the octopus pieces, green onions, and pickled ginger into each hole.
5. Pour more batter over the top to fill the holes.
6. Cook for a few minutes until the bottom is golden brown, then flip each ball with a skewer to cook the other side.
7. Continue cooking and turning the balls until they are crispy and golden all over.
8. Serve the takoyaki with takoyaki sauce, mayonnaise, bonito flakes, and aonori.

Dietary Info

• Dish Type: Snack
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Calories: 250
• Fat: 10g
• Carbs: 30g
• Protein: 8g
• Sodium: 500mg
• Sugar: 2g