Japanese 25 min

Takoyaki (Japanese Octopus Balls)

Name: Takoyaki (Japanese Octopus Balls)
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 2 eggs; 1.5 cups dashi stock; 1/2 lb cooked octopus, diced into small pieces; 3 green onions, finely sliced; 2 tbsp pickled red ginger (beni shoga), minced; 2 tbsp tenkasu (tempura scraps); Takoyaki sauce; Japanese mayo (Kewpie); Bonito flakes; Aonori (seaweed flakes); Vegetable oil for cooking

Street FoodSeafoodJapanese

Ingredientsfor 2

300

Cal

18g

Protein

32g

Carbs

10g

Fat

11 cup all-purpose flour
22 eggs
31.5 cups dashi stock
41/2 lb cooked octopus, diced into small pieces
53 green onions, finely sliced
62 tbsp pickled red ginger (beni shoga), minced
72 tbsp tenkasu (tempura scraps)
8Takoyaki sauce
9Japanese mayo (Kewpie)
10Bonito flakes
11Aonori (seaweed flakes)
12Vegetable oil for cooking

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Instructions

1
Whisk flour, eggs, and dashi stock until smooth. The batter should be very thin and pourable.
2
Heat a takoyaki pan (or aebleskiver pan) and brush each well generously with oil.
3
Fill each well to the top with batter. Drop a piece of octopus, some green onion, ginger, and tenkasu into each.
4
Cook for 2 minutes until the bottom sets. Use a chopstick or pick to turn each ball 90 degrees.
5
Continue turning every minute, rotating the balls to form a perfect sphere, about 4-5 minutes total until evenly golden.
6
Remove from pan. They should be crispy outside and molten inside.
7
Top with takoyaki sauce, zigzag of mayo, bonito flakes (they'll dance!), and aonori. Eat immediately — they're nuclear hot inside.