4 Serves
91 Mins
Prepare the batter by whisking flour, dashi, and eggs in a mixing bowl until smooth.
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JapaneseVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
74 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
853 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Chop the octopus into bite-sized pieces and prepare the pickled ginger and tempura scraps on a cutting board.
Heat the takoyaki pan over the stove and lightly grease the molds with vegetable oil.
Pour the batter into the molds, add the octopus pieces, pickled ginger, and tempura scraps, then cook until the bottoms are set.
Use a skewer to rotate the balls in the molds to cook the other side until golden brown and spherical.
Remove from the pan, season lightly with salt and pepper, and serve immediately topped with takoyaki sauce and bonito flakes.
7
g43
g13
g
Japanese
American