Recipes · Japanese · Snacks
Takoyaki (Octopus Balls)
One serving has 349 kcal and 18 g protein, and at least a fifth of a woman's daily need of cobalamin (513%), selenium (86%), copper (46%), vitamin K (46%), phosphorus (34%) and niacin (34%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (250 g)
- Difficulty: Hard
- Diets: Pescatarian, Dairy-free
- Contains: celery, egg, fish, gluten, mustard, shellfish
Ingredients
- 35 g Flour, all-purpose
- 25 g Eggs, whole, raw
- 90 g Fish stock
- 60 g Octopus, raw
- 8 g Scallions, raw
- 6 g Ginger, pickled
- 12 g Brown sauce
- 8 g Mayonnaise
- 6 g Vegetable oil
Method
- Whisk the flour, egg and fish stock (dashi stand-in) together into a thin, smooth batter.
- Cut the octopus into small bite-sized pieces, and finely chop the scallion and pickled ginger.
- Heat a takoyaki pan (or a mini muffin/aebleskiver pan) and brush the wells generously with oil.
- Fill each well with batter, drop in a piece of octopus and a little scallion and ginger, then cook for 2-3 minutes until the edges set.
- Using a skewer or pick, rotate each ball a quarter turn, letting more batter flow in to fill the gap, repeating every minute or so until fully round and golden all over, about 8-10 minutes total.
- Serve hot, drizzled with the sauce and mayonnaise.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 349 kcal | 16% |
| Carbohydrates | 32.1 g | |
| Water | 181 mL | |
| Fiber | 1.5 g | 5% |
| Protein | 17.9 g | 37% |
| Tryptophan | 0.19 g | |
| Threonine | 0.63 g | |
| Isoleucine | 0.69 g | |
| Leucine | 1.2 g | |
| Lysine | 0.99 g | |
| Methionine | 0.37 g | |
| Cystine | 0.26 g | |
| Phenylalanine | 0.68 g | |
| Tyrosine | 0.53 g | |
| Valine | 0.76 g | |
| Histidine | 0.33 g | |
| Fat | 15.9 g | |
| Monounsaturated | 3.9 g | |
| Polyunsaturated | 8 g | |
| Docosahexaenoic Acid (DHA) | 0.15 g | |
| Eicosapentaenoic Acid (EPA) | 0.13 g | |
| Omega-6 | 6.7 g | |
| Saturated | 3 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 125 mg | |
| Calcium | 91.2 mg | 9% |
| Copper | 0.41 mg | 46% |
| Iron | 5.8 mg | 32% |
| Magnesium | 33.6 mg | 11% |
| Manganese | 0.32 mg | 18% |
| Phosphorus | 235 mg | 34% |
| Potassium | 423 mg | 9% |
| Selenium | 47.4 µg | 86% |
| Sodium | 658 mg | |
| Zinc | 1.8 mg | 22% |
| Thiamin (vitamin B1) | 0.31 mg | 28% |
| Riboflavin (vitamin B2) | 0.35 mg | 32% |
| Niacin (vitamin B3) | 4.7 mg | 34% |
| Pantothenic acid (vitamin B5) | 0.87 mg | 17% |
| Pyridoxine (vitamin B6) | 0.3 mg | 23% |
| Folate (vitamin B9) | 95.5 µg | 24% |
| Cobalamin (vitamin B12) | 12.3 µg | 513% |
| Choline | 126 mg | 30% |
| Vitamin A | 75 µg | 11% |
| Vitamin C | 5.3 mg | 7% |
| Vitamin D (D2 + D3) | 21.1 IU | 4% |
| Vitamin E | 2.1 mg | 14% |
| Vitamin K | 41.5 µg | 46% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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