Free Shipping on Orders $30+ *Excludes food-service sized items

Jongga Kimchi Takoyaki

Name: Jongga Kimchi Takoyaki
Yield: 25 pieces
Ingredients: 4 oz Otafuku Takoyaki Flour; 360 ml water; 2 eggs; 4 oz boiled octopus, cut into bite-sized pieces; 1 oz green onion, finely chopped; 2 bags Jongga Shelf-Stable Napa Cabbage Kimchi, chopped; Otafuku Tempura Crisps (Tenkasu), as needed; Otafuku Takoyaki Sauce, for topping; Mayonnaise, for topping; Dried seaweed (aonori), for topping; Bonito flakes (katsuobushi), for topping; Otafuku Takoyaki Pan

Back to Recipes