1. Boil the water in the pot and put the octopus feet, blanch it for 20 seconds, remove it.
2. Cut the octopus feet into small pieces of 6-7㎝ and set aside.
3. Chopped cabbage.
4. Chopped onion
5. Pour 200g of low-gluten flour into a bowl, then add 4g of baking powder and mix well.
6. Beat the eggs into a bowl, then add 150g of water in portions and mix well. Finally, add a little light soy sauce and 2 tablespoons of oyster sauce and stir well.
7. To make teriyaki sauce, pour all the ingredients except starch into the pot, stir while heating until bubbling and boiling, add starch little by little, stir until thick, turn off the heat.
8. Put the meatball frying pan into the OSTINI multifunction pot and slide the switch to preheat.
9. Brush with a little oil.
10. Just pour in the batter and make it even with the surface of each ball.
11. While the batter is not solidified, add a few pieces of octopus to each ball batter.
12. Then add chopped cabbage and chopped onion.
13. Heat until each ball can be easily turned with chopsticks or a small spoon. Pull until the balls are at 90° to the plane, and pour an appropriate amount of batter into each.
14. Put all the exposed vegetables into the freshly poured batter, turn the balls to the bottom of the newly poured batter, and fry until the balls are golden, then turn off the heat.
15. Drizzle with teriyaki sauce, tomato sauce or salad dressing, and sprinkle with katsuobushi flowers, and the octopus balls are ready. OSTINI cooks happily, making food simple and fun
