Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup dashi broth
- 1 egg
- 2 scallions, chopped
- 100g cooked octopus, chopped
- Tempura scraps (tenkasu)
- Tobiko (optional)
- Soy sauce or Takoyaki sauce for topping
- Mayonnaise
- Bonito flakes for garnish
Instructions
- Mix flour, dashi, and egg until smooth to create the batter.
- Preheat Takoyaki pan and brush with oil.
- Pour batter into each mold, filling about 3/4 full.
- Add octopus, scallions, and tempura scraps into each mold.
- Cook until golden brown, turning with skewers for even cooking.
- Remove from pan, drizzle with sauce and mayonnaise, then garnish with bonito flakes.
Notes
- Ensure the pan is well-oiled to prevent sticking.
- Customize toppings with cheese or pickled ginger for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Pan-fry
- Cuisine: Japanese
- Diet: Gluten, Seafood
Nutrition
- Serving Size: 4 pieces
- Calories: 150 kcal Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
