CookPal AI
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Negidaku Kaku Takoyaki

Cost $8, save $5

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Seafood

    • 🐙 50g boiled octopus

  • Vegetables

    • 🧅 80g green onion, divided
    • 10g pickled ginger

  • Other

    • 3 tbsp tempura flakes
    • 1/2 tbsp salad oil

  • Takoyaki Batter

    • 50g takoyaki flour
    • 🥚 1 egg
    • 💧 150cc water

  • Negi Sauce

    • 🧂 1 pinch salt
    • 🍋 1/2 tbsp lemon juice
    • 1/3 tsp chicken broth powder
    • A dash of pepper
    • 1 tbsp sesame oil

STEPS

1

Divide the green onion into green and white parts. Thinly slice the green part and mince the white part. Squeeze out excess water from the pickled ginger and mince it.

2

Cut the boiled octopus into small bite-sized pieces.

3

Mix the minced white onion with the Negi Sauce ingredients in a bowl.

4

Combine the Takoyaki Batter ingredients in a bowl. Add the sliced green onion, minced pickled ginger, and tempura flakes, then mix well.

5

Heat salad oil in a rectangular pan over medium heat. Pour the batter into the pan. When the edges start to set, scatter the octopus pieces and quickly fold the batter in half. Cook each side for 3-4 minutes over low heat until fully cooked.

6

Cut the cooked batter into bite-sized pieces, plate them, and drizzle with Negi Sauce.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 12g
    Protein
  • 20g
    Carbs
  • 10g
    Fats

💡 Tips

Use fresh octopus for better texture and flavor.Adjust the Negi Sauce ingredients to suit your taste preferences.Serve warm for the best experience.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.