Takoyaki
by Eat no end
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Blanch the octopus and remove it.
2. Cut into small pieces.
3. Wash the cabbage and cut into thin strips.
4. Light soy sauce, oyster sauce, honey, starch and water are added to make the juice.
5. Put a saucepan on a medium-low heat and heat it while stirring continuously.
6. When the juice turns amber, it can be removed from the fire.
7. Takoyaki powder, add an egg, 250ml of water and stir until there is no particles in the batter.
8. Preheat the takoyaki mold.
9. Brush the mold with a thin layer of oil.
10. Pour the batter, add the octopus and sprinkle with cabbage.
11. When the bottom solidifies and becomes a semicircle, then turn over the semicircle side, continue to add some batter, and then constantly turn the dough over until it becomes a circle.
12. Then the surface of the whole dumpling can be taken out after being burnt a little.
13. Sprinkle katsuobushi on the hot surface.
14. Sprinkle with chopped Shanghai moss and drizzle with salad dressing and dipping sauce.
