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Hash Brown Takoyaki

A perfect fusion of takoyaki and okonomiyaki on top of round hash browns, you can enjoy two Japanese delicacies in one go!
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Print Recipe
Total Time38 Mins
Prep Time18 Mins
Cook Time20 Mins
ServingsServes 4
Prep Method: Baked

Dish

Main Dish

Prep Time

18 Mins

Cook Time

20 Mins

Serving

Serves 4

Description

A perfect fusion of takoyaki and okonomiyaki on top of round hash browns, you can enjoy two Japanese delicacies in one go!

Ingredients

  • 400g U.S. round hash browns
  • 100g mashed Chinese yam
  • 1/4 cabbage
  • 2 eggs
  • 70g flour
  • 2g cracked black pepper
  • 15g dried bonito flakes
  • 10g chopped dried seaweed
  • salt, olive oil, ketchup and salad dressing, to taste

Preparation

Methods

  1. Wash and drain the the octopus leg and cut into small pieces. Cut cabbage into shreds, wash and drain.
  2. Add water (in proportion to the flour), eggs and mashed Chinese yam to the flour and mix well. Add cabbage and octopus leg into the mixture, add salt and black pepper to make a batter.
  3. Place an appropriate amount of octopus okonomiyaki batter on each piece of U.S. round hash browns, then place the hash browns on a baking sheet, spray with olive oil and bake in the oven at 200 degrees Celcius for 15-20 minutes.
  4. Remove from the oven and top with salad dressing, ketchup and sprinkle with dried seaweed and dried bonito flakes to serve.

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Nutrition Facts Per Serving

Calories

435

Fat

6.9g

Sodium

174.3mg

Cholesterol

195mg

Vitamin C

8.3mg

Carbohydrates

36.1g

Fiber

0.4g

Protein

11.2g

Potassium

303.3mg

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