Teriyaki Takoyaki

Name: Teriyaki Takoyaki
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 30g Onion ribs curry sauce; 20g noodles; 70g Octopus foot; 1 egg; 50g cabbage; A teaspoon Baking powder; 230g Cold water

by Nutritionist Yiye Gourmet

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was a student, I always had to line up to buy a box of small octopus balls every time I went shopping. The hot little meatballs are crispy on the outside and tender on the inside. They are delicious, topped with a thick sauce, the sauce is salty and fresh, and a bit sweet, with Shanghai moss, it can't be better!
After graduating, I never seemed to line up on the street to buy food like before. I miss that wonderful time very much, and miss this temptation ball!
Ingredients: 18-20 pieces

Ingredients

Teriyaki Takoyaki

1. The powder is mixed and sieved.
Add water and eggs.

2. Stir until there are no particles, set aside.

3. Chopped cabbage and onion.

4. Cut the octopus feet into small pieces.

5. Heat the mold and brush the oil, and pour the batter.

6. Add octopus, onion, and cabbage.

7. Pour another layer of batter.

8. When the batter is solidified, turn it over 90 degrees with a bamboo stick, stuff the excess in, turn the balls again, and burn them until they are yellow.

9. Serve on a plate and squeeze in salad dressing and teriyaki sauce.

10. Put Shanghai Tess.

Tips:
It’s not convenient to buy teriyaki sauce and cook it yourself. Simple teriyaki sauce ingredients: 50 grams of light soy sauce, 30 grams of oyster sauce, 50 grams of sake, 30 grams of sugar, 30 grams of water, right amount of water, right amount of starch.
Mix light soy sauce, oyster sauce, sake, and sugar. Add appropriate amount of water to adjust the saltiness to your liking. After boiling, pour a little water starch and cook into a thick sauce.