🇯🇵 Japan recipe
Takoyaki
Crispy-on-the-outside, molten-on-the-inside spherical dumplings filled with tender chunks of octopus, a beloved Osaka street food. Cooked in a special cast-iron mold and finished with takoyaki sauce, Japanese mayo, bonito flakes, and aonori.
Prep15 mins
Cook15 mins
Serves4
Difficultymedium
Ingredients
- 1 cup all-purpose flour
- 2 cups dashi stock, cooled
- 2 large eggs
- 1/2 tsp salt
- 1 tsp soy sauce
- 200 g boiled octopus, cut into 1 cm cubes
- 4 tbsp tenkasu (tempura scraps)
- 3 tbsp pickled red ginger (beni shoga), finely chopped
- 2 green onions, finely sliced
- Vegetable oil for the pan
- Takoyaki sauce (or substitute: Worcestershire sauce mixed with ketchup)
- Japanese Kewpie mayonnaise
- Katsuobushi (bonito flakes) for topping
- Aonori (dried green seaweed flakes) for topping
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 12 g
- Carbs
- 38 g
- Fat
- 12 g
