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Easy Akashiyaki with Tamagoyaki Pan

Kosten $8.5, sparen $6.5

Quelle: Recommended by CookPal

  • 20 Min
  • 2 Portionen
  • $8.5

ZUTATEN

  • Main

    • 🐙 50g boiled octopus
    • 1/4 bunch mitsuba
    • 10g minced pickled ginger
    • 12g salad oil

  • Batter

    • 🥚 3 eggs
    • 1/3 tsp Japanese dashi powder
    • 💧 100cc water
    • 2 tbsp all-purpose flour

  • Dipping Sauce

    • 💧 100cc water
    • 1/2 tsp soy sauce
    • 1/2 tsp Japanese dashi powder
    • 1 tbsp mirin
    • 🧂 Pinch of salt

SCHRITTE

1

Cut the boiled octopus into 1cm cubes. Chop the mitsuba into 2cm pieces. Mince the pickled ginger.

2

In a pot, combine the dipping sauce ingredients and bring to a boil.

3

In a bowl, beat the eggs and mix with the dashi powder, water, and sifted flour.

4

Heat the salad oil in a tamagoyaki pan and pour half of the batter. Cook over medium heat until the edges set, then stir gently.

5

Add the remaining batter, sprinkle the pickled ginger evenly, and place the octopus on one side. Fold the batter in half and cook for 1-2 minutes.

6

Flip and cook on low heat for 3 minutes. Cut into bite-sized pieces and serve with the dipping sauce and mitsuba garnish.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

  • 18g
    Protein
  • 20g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

Use fresh octopus for better flavor.Adjust the dipping sauce to your preferred saltiness.Serve immediately for the best texture.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.