Snack · 40 min · japanese

Takoyaki

Weeknight-friendly Japanese cooking: Takoyaki comes together in 40 minutes with octopus, takoyaki flour, and not much else. The macros do the talking: 24g protein, 48g carbs, and 14g fat in every 420-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 0.5 lb Octopus
• 2 cups Takoyaki flour
• 2.5 cups Dashi
• 2 Eggs
• 2 tbsp Beni shoga
• 4 Scallions
• 0.5 cup Tenkasu
• 0.25 cup Takoyaki sauce
• 0.25 cup Mayonnaise
• 0.25 cup Bonito flakes
• 1 tbsp Aonori

Steps

1. Whisk the flour, dashi, and eggs into a thin batter — thinner than pancake batter. Dice the boiled octopus small.
2. Heat the takoyaki pan until smoking and oil each well generously. Fill each mold to the brim with batter.
3. Drop in octopus, beni shoga, scallions, and tenkasu. After 2 minutes, use picks to turn each ball 90 degrees, tucking in the overflow.
4. Keep turning every minute until the balls are deep golden and crisp all over, about 8 minutes total. This takes practice; the first batch is tuition.
5. Plate and zigzag with takoyaki sauce and mayonnaise, then snow with bonito and aonori. Eat carefully — the centers are molten.

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