If the octopus dough does not come together well, adjust the consistency with flour and water. The hot bar can be made into various shapes and applied.
Calories
191kcal
Carbs
22.3g
Protein
11g
Fat
6.7g
Sodium
324.6mg
Ingredients
Main
Others
Octopus 50g, Hijiki Seaweed 5g, Potato 20g, Carrot 5g, Onion 5g, Domestic Wheat Flour 20g, Chopped Garlic 2g, Pepper Powder 0.1g, Tomato Ketchup 5g, Honey Mustard Sauce 5g, Rice Bran Oil 5g
Nutrition Facts
Per 100g of main ingredientsPotato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Blanch the prepared octopus.
🔍Cut the onion and potato into appropriate pieces, and finely chop the hijiki and carrot.
🔍Blend the blanched octopus, onion, and potato.
🔍Add domestic wheat flour, chopped garlic, and pepper to 2 and 3, knead the dough, and shape into a rectangle.
🔍Heat brown rice oil in a pan, add the octopus from 4 and pan-fry, then skewer.
🔍Serve with tomato ketchup and honey mustard sauce.