Rice Flour Takoyaki (Egg, Wheat, and Dairy-Free)

Name: Rice Flour Takoyaki (Egg, Wheat, and Dairy-Free)
Yield: Serves 4 servings
Cuisine: American
Ingredients: 200 g (about 1 1/2 cups) ☆rice flour; 1 teaspoon ☆sugar; 1 teaspoon ☆salt; 1 teaspoon ☆baking powder; 3 cups ☆water; 1 bunch green onions; As much as you like octopus, sausages, fish cakes; As much as you like bonito flakes, aonori (seaweed flakes); As much as you like tonkatsu sauce, mayonnaise; as needed Oil

ホオリイ @cook_40095636

You can easily make takoyaki that rivals the ones from a takoyaki shop!
The story behind this recipe: I created it for my daughter who has egg and wheat allergies.
Small children might find it hard to chew octopus, so they will enjoy it more if you use sausages or fish cakes instead.

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Ingredients

Serves 4 servings

200 g(about 1 1/2 cups) ☆rice flour
1 teaspoon☆sugar
1 teaspoon☆salt
1 teaspoon☆baking powder
3 cups☆water
1 bunchgreen onions
As much as you like octopus, sausages, fish cakes
As much as you like bonito flakes, aonori (seaweed flakes)
As much as you like tonkatsu sauce, mayonnaise
as neededOil

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Steps

1

Mix the ingredients marked with ☆ in a bowl. Then, add the chopped green onions.
2

Grease the takoyaki pan with oil and pour in the batter.
3

While the batter is still soft, add your favorite fillings, and turn them over as needed until cooked through!