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Recipe
Equipment
- Takoyaki plate
Ingredients
- 3 cups Cake flour
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- ½ cup Oil
- 2 cups Cold water
- 1 pc Egg
- ½ cup Dashi powder
- 1 teaspoon Soy sauce
- ½ cup Green onion chopped
- ½ cup Octopus cut into bite-size
- ¼ cup Pickled red ginger cut into small cubes
- ½ cup Cabbage cut into shreds
- ¼ cup Dried bonito
- 1 teaspoon Seaweed powder
- 1 cup Mayonnaise
Instructions
- In a bowl, mix the flour, baking powder, salt, and ground black pepper. Mix well.
- Add the egg, soy sauce, pickled red ginger, and cold water. Mix well.
- Brush the takoyaki plate with oil. Then fill each hole with the mixture and add 4 pcs of bite-size octopus each whole.
- You can cook your takoyaki in the oven. Preheat the oven to 250 degrees F.
- Cook the takoyaki mixture for 5 minutes, then carefully flip each takoyaki and cook it for another 5 minutes, or until golden brown.
- When all takoyaki are cooked already, put it on a large plate and sprinkle it with cabbage, dried bonito, dried seaweed, and mayonnaise.
- Serve and enjoy!
Nutrition
Calories: 999kcal | Carbohydrates: 71g | Protein: 17g | Fat: 72g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 689mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg
