Takoyaki recipe - ingredients, nutrition and when to eat it
Takoyaki is a Japanese snack made by cooking a round batter filled with octopus, green onion, and ginger, then serving it with sauce and mayonnaise.
Takoyaki is a Japanese snack made by cooking a round batter filled with octopus, green onion, and ginger, then serving it with sauce and mayonnaise. Its golden-brown outside and soft center make it perfect for a light lunch or a late-night snack at home.
Japanese · 35 minutes to cook
Nutrition (per 374g serving): 643.6 kcal · protein 22.1g · carbohydrate 66.4g · fat 30.3g · sodium 932.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir the batter once more just before pouring it into the pan so the settled starch is evenly mixed in.
Tips: Cut the octopus into pieces about 1 cm wide, as larger pieces can tear the batter when you turn them.
Tips: Instead of turning them frequently from the start, wait until the edges are cooked so the shape sets more easily.
Tips: Pour a little batter into the empty spaces in the pan and cook it along with the takoyaki, then push it inward for a fuller center.
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Ingredients (1 serving)
- All-purpose flour — 60 g
- Egg — 1 pc
- Octopus — 50 g
- Cabbage — 30 g
- Green onion — 15 g
- Ginger — 5 g
- Potato starch — 10 g
- Water — 100 ml
- Cooking oil — 1 Tbsp
- Ketchup — 1 Tbsp
- Oyster sauce — 2 tsp
- Mayonnaise — 1 Tbsp