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4 Serves
65 Mins
Prepare the batter by whisking the Takoyaki Batter mix with water until smooth, then finely chop the octopus, green onions, and pickled ginger.
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BritishVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
57 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
261 mg / 1,250 mgPotassium
209 mg / 4,700 mgSodium
690 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Preheat the Takoyaki pan over medium heat and lightly brush each mold with vegetable oil.
Pour the batter into the molds until they are nearly full, then add a piece of octopus and a sprinkle of green onions and pickled ginger into each cavity.
Cook until the bottoms are set, then use a skewer to rotate each ball 90 degrees, tucking in any excess batter to form a sphere, and continue cooking until golden brown and crispy.
Transfer the finished octopus balls to a serving dish, drizzle generously with Takoyaki sauce, and serve immediately.
17
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Nigerian
Japanese