A perfect fusion of takoyaki and okonomiyaki on top of round hash browns, you can enjoy two Japanese delicacies in one go!
400g U.S. round hash browns
100g mashed Chinese yam
2g cracked black pepper
15g dried bonito flakes
10g chopped dried seaweed
salt, olive oil, ketchup and salad dressing, to taste
Prep Time: 18min | Cook Time: 20min
Wash and drain the the octopus leg and cut into small pieces. Cut cabbage into shreds, wash and drain.
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.
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.
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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