Try this Takoyaki recipe, or contribute your own.
Suggest a better description1.) To make takoyaki batter, break egg in a bowl and break it well, or prepare egg replacement.
2.) Add ice water but not the ice, add Granulated Dashi (1/2 bonito dahsi, 1/2 kombu dashi), soy sauce and salt.
3.) Stir all the condiments well in the mixture.
4.) Add flour to the mixture, sift 1/3 of the flour into the bowl and mix lightly.
5.) Repeat the process 2 times until you get rid of all pockets of flour/air.
6.) Oil pan and heat it.
7.) Drop a bit of batter to check if the pan is hot enough.
8.) Fill the holes with batter until they are almost full (at about 80%).
9.) Add diced octopus in each hole, sprinkle tenkasu and add beni shoga.
10.) Drop some more batter in the holes, just enough to overflow.
11.) Add chopped green onions on top of the batter.
12.) When the batter around the hole becomes solid, separate each takoyaki with skewers.
13.) Rotate each takoyaki by 90 degree and fill the spill inside the hole.
14.) Rotate the takoyaki by 90 degree again and adjust the shape into the hole.
15.) Keep rotating the takoyaki balls to cook evenly and until they all are a golden brown color.
16.) Serve 8 takoyaki balls on a plate and add sauce (okonomiyaki) on it.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: Servings | ||
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Calories: 514 | ||
Calories from Fat: 14 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 72mg | 22 % | |
Sodium 605.9mg | 21 % | |
Potassium 541.9mg | 14 % | |
Total Carbohydrate 103.8g | 31 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 103.7g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database 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: 514
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