Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage (thick) soup.
Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to full.
Put octopus, red ginger, and green onion in center of each hole.
Grill takoyaki balls, turning with a pick.
When takoyaki become round and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on top.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 124.2mg||38 %|
|Sodium 253.1mg||9 %|
|Potassium 317.2mg||8 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 48.7g|
|Protein 17.9g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 345
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