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Tako-san Wiener

The little octopus sausages that turn up in every Japanese bento box: mini wieners slit into eight legs that curl outward in the pan, given nori eyes and a dab of ketchup.

SnacksMainsUnder 400 kcalUnder 20g carbsUnder 30 min
14 min10 prep · 4 cookEasy48 kcalper serving
Tako-san Wiener

Instructions

  1. Pat the 5 wieners dry. Stand one on a board and cut it lengthways from the base up to just past the halfway point, stopping about 2 cm short of the top so the head stays whole.
  2. Turn the wiener 90 degrees and cut again the same depth, then halve each of the four strips, so you finish with 8 even legs. Repeat with the rest, and score a shallow 5 mm cross on the top of each head so it opens as it cooks.
  3. Heat a small non-stick frying pan over medium heat with 1 tsp of vegetable oil, just enough to film the base. Do not let it smoke, or the skins will split before the legs curl.

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Per serving

48kcal
0gprotein
2gcarbs
5gfat

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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