1. First beat the eggs into a large bowl, stir them, then pour in water and stir evenly, and finally add takoyaki powder and stir to make a batter. This sequence is not easy to get lumps, if there are lumps, let the batter stand for a while and then re-stir.
2. Cut the octopus leg and shrimp into small pieces, and chop onions and cabbage. You can choose to put only one kind of octopus and shrimp, and just put it according to your preference.
3. Heat the meatball pot, spread a layer of oil, pour 7 minutes full of batter, then put octopus, shrimp, cabbage and onion in the middle of the batter.
4. After the outline of the small ball is shaped, use a bamboo stick to tilt it up, pour in a proper amount of batter, and then put down the bamboo stick, so that the formed half of the ball and the newly poured batter are glued together to form a complete round ball.
5. After the balls are formed, apply oil to the surface. You can turn them back and forth and brush twice more. The outer skin of the balls is crisper, the inside is soft, and the taste is better.
6. The meatballs are almost cooked after they have changed color and are hard on the surface. Take them out with a stick, squeeze them with tomato sauce, salad dressing, and teriyaki sauce. Sprinkle them with katsuobushi and pork floss.
Tips:The egg I used is about 50 grams each, and the amount of water is not completely fixed, depending on the thinness and consistency of the batter. The batter is finally in a state where it can be dripped in a straight line and is relatively thin.
