Takoyaki Recipe – Eats Now

Name: Takoyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; takoyaki pan (mine makes 14 at a time)

Servings: persons

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
takoyaki pan (mine makes 14 at a time)

1
["Mix flour, dashi broth and eggs in a bowl to make the batter.
2
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.
3
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.
4
Top with seaweed and serve with sauces."]

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Takoyaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Takoyaki

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