Takoyaki ("Octopus Balls") Recipe

Name: Takoyaki ("Octopus Balls")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BATTER; 100 g flour; 1 egg; 350 ml water; Fillings; 100 g boiled octopus (cut into 1cm square); 50 g cabbage (chopped); 10 g green onions (scallions chopped); 20 g fish scraps (tenkasu); yakisoba sauce or okonomiyaki sauce; ao nori (seaweed); dried bonito flakes; mayonnaise (optional)

Servings: persons

BATTER
100 g flour
1 egg
350 ml water
Fillings
100 g boiled octopus (cut into 1cm square)
50 g cabbage (chopped)
10 g green onions (scallions chopped)
20 g fish scraps (tenkasu)
yakisoba sauce or okonomiyaki sauce
ao nori (seaweed)
dried bonito flakes
mayonnaise (optional)

1
Warm up iron plate and oil the surface.
2
Put the batter into half of hole.
3
Then put octopus and other fillings into the hole.
4
Add the batter full.
5
When batter on the edge of the molds become cooked, turn over takoyaki with pick.
6
When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside.
7
Serve on plate, top with sauce, powdered dried bonito and aonori to taste desired.

349

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 13 ingredients. The key ingredients include: BATTER, 100 g flour, 1 egg, 350 ml water, and more.

Yes, Takoyaki ("Octopus Balls") 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 ("Octopus Balls")

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