Créé avec l’IA
Cheese Takoyaki
50 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- octopus200 g
- all-purpose flour200 g
- eggs2 pieces
- dashi stock500 ml
- soy sauce2 tbsp
- baking powder1 tsp
- pickled ginger100 g
- green onions50 g
- tempura scraps50 g
- shredded cheese100 g
- Takoyaki sauceto taste
- Kewpie mayonnaiseto taste
- Bonito flakesto taste
- Aonori seaweedto taste
Instructions
- 1
Prepare the batter by mixing the all-purpose flour, eggs, dashi stock, soy sauce, and baking powder in a large bowl until smooth.
- 2
Preheat a takoyaki pan and lightly oil each compartment.
- 3
Pour the batter into each compartment, filling them about halfway.
- 4
Add a piece of octopus, some pickled ginger, green onions, tempura scraps, and a small amount of shredded cheese into each compartment.
- 5
Pour more batter to fill the compartments completely.
- 6
Cook the takoyaki balls, turning them with a skewer or chopsticks, until they are golden brown and crispy on the outside.
- 7
Once cooked, remove the takoyaki from the pan and place them on a serving plate.
- 8
Drizzle with Takoyaki sauce and Kewpie mayonnaise.
- 9
Sprinkle with Bonito flakes and Aonori seaweed before serving.
