Nutrition balance score
Good
Glycemic Index
70
High
Glycemic Load
16
Moderate
Nutrition per serving
Calories199.1 kcal (10%)
Total Fat6.9 g (10%)
Carbs23.3 g (9%)
Sugars1.7 g (2%)
Protein9.4 g (19%)
Sodium219.4 mg (11%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
FILLINGS:
TOPPINGS:
Instructions
Step 1
Beat eggs in a 1 quart measuring cup.
Step 2
Add flour and dashi powder, and whisk until fully combined.
Step 3
Add enough water until it is thick like flowing pancake batter. Cover with plastic film and ket it dit for 15 minutes in the fridge.
Step 4
Preheat Cucinapro takoyski maker in max until temp reaches 425F.
Step 5
Lower the dial to 3. Brush cavities with oil. Lightly wipe off excess oil.
Step 6
Pour halfway with takoyaki batter. Add thinly sliced octopus, chives, pickled ginger and tenkasu. Let it cook for 4 mins until the outside is crisp.
Step 7
Loosen the bottom by doing a circle on the sides swiftly. Cook for 1 min. Then push over with chopstick and turn 55 degrees to your left. Pour more batter. Then flip to turn over the takoyaki, and push tye excess cooked batter outside to insides of the cavities. Let it cook for another 4 mins.
Step 8
Brush the tops with oil to get the outsides crispy. Transfer the soft undercooked ones at the outside cavities. Take out and remove the fully cooked takoyaki onto a plate.
Step 9
Sprinkle more chives, aonori and tenkasu. Serve with kewpie and takoyaki sauce on the side.
Step 10
Serve hot as a snack, lunch or dinner.
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