Teriyaki Takoyaki

Teriyaki Takoyaki

by Nutritionist Yiye Gourmet

4.9 (1)







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


Teriyaki Takoyaki

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

Teriyaki Takoyaki recipe

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

Teriyaki Takoyaki recipe

3. Chopped cabbage and onion.

Teriyaki Takoyaki recipe

4. Cut the octopus feet into small pieces.

Teriyaki Takoyaki recipe

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

Teriyaki Takoyaki recipe

6. Add octopus, onion, and cabbage.

Teriyaki Takoyaki recipe

7. Pour another layer of batter.

Teriyaki Takoyaki recipe

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.

Teriyaki Takoyaki recipe

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

Teriyaki Takoyaki recipe

10. Put Shanghai Tess.

Teriyaki Takoyaki recipe


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.


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