Takoyaki
Ingredients
- 3/4 cup brown rice flour ⓘ
- 3/4 cup sweet rice flour ⓘ
- 1/2 cup tapioca flour ⓘ
- 2 1/2 cups dashi broth (instant dashi without MSG at the Japanese market OR the broth of dried seaweed and bonito flakes) ⓘ
- 2 eggs ⓘ
- 1/2 pound boiled octopus or calamari (the more sustainable choice), diced ⓘ
- 1/2 cup chopped scallions
- 1/4 cup chopped seaweed
- roasted seaweed for topping
- mayo & worcestershire mix for dipping
Instructions
- Mix flour, dashi broth and eggs in a bowl to make the batter. The consistency is like a crepe batter or potato leek soup.
- I used a napkin dipped in a tiny bit of oil to non-stick the takoyaki pan. Pour batter into the cups to the top--don't worry if batter spills over the half circles.
- Put octopus and green onion in each half circle.
- Grill takoyaki balls, turning with a skewer. (Let it set at the bottom, and turn them on their side, at 90 degree angles until a full circle has formed).
- When takoyaki becomes round and brown, remove them from the pan and place in a plate. It took almost 20 minutes for each pan of 14 balls. This recipe makes 2 pans. Top with seaweed and serve with sauces.
Nutrition & Diet Analysis (per serving)
501
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).