Ebi Yaki Shrimp Takoyaki Variation
A delicious twist on traditional Japanese street food substituting octopus with succulent shrimp in a savory dashi batter.
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Ingredients
- 1 cup All-purpose flour
- 1 1/2 cups Dashi stock (cooled)
- 2 pcs Large eggs
- 1 teaspoon Soy sauce
- 20 pcs Small shrimp (peeled and deveined)
- 1/4 cup Tenkasu (tempura scraps)
- 1 tablespoon Pickled red ginger (beni shoga)
- 2 stalks Green onions (finely chopped)
- 1/4 cup Takoyaki sauce
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 teaspoon Aonori (dried seaweed powder)(optional)
- 1 handful Katsuobushi (bonito flakes)(optional)
Instructions
- 1
In a large bowl, whisk together the flour, eggs, soy sauce, and cooled dashi stock until a thin, smooth batter forms.
- 2
Preheat a takoyaki pan over medium-high heat and generously grease each hole with vegetable oil using a brush or paper towel.
- 3
Pour the batter into the holes until they are almost overflowing.
- 4
Place one shrimp into the center of each hole, then sprinkle the tenkasu, green onions, and pickled ginger over the entire pan.
- 5
Once the edges of the batter start to firm up (about 2-3 minutes), use a takoyaki pick or skewer to cut the connected batter between the holes.
- 6
Flip each ball 90 degrees, tucking the excess batter into the hole, then flip again until they are spherical.
- 7
Continue rotating the balls frequently for another 4-5 minutes until they are golden brown and crispy on the outside.
- 8
Remove from the pan and drizzle with takoyaki sauce and mayonnaise, then top with aonori and bonito flakes.
Nutrition per Serving
345
Calories
18g
Protein
38g
Carbs
14g
Fat
2g
Fiber
6g
Sugar
850mg
Sodium
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