How to make octopus balls

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  1. Sieve the batter and add water one at a time.Do not add too much at once until traces can drip out

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  2.That's it, don't stir too much, just mix it well, let it rest for 1 hour, ten or eight minutes less will not affect too much

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  3. Chop the onions and cabbage into smaller pieces for easier stuffing into meatballs

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  4. Remove the ink sac from the octopus.You can also remove it after cooking.Boil it in boiling water for a minute or two.Chop it into pieces and drain the water.

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  5. Put soy sauce, mirin and sugar into the pot and bring to a boil over low heat, add starch and stir, no need The juice is too dry and will solidify after cooling, making it thicker than in the pot

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  6.Enough La, if you have finished teriyaki sauce, skip these two steps

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  7.Hot the pan and brush Oil, medium heat

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  8. Pour in the facial liquid, low heat, sprinkle octopus and green onions , cabbage, sprinkle more, until it is slightly solid, you can pick it up with a steel needle or a bamboo skewer

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  9.Stand on its side, or pick out the pit, pour the batter and put it back.If there are many dishes, pour less batter the second time.Once it has solidified slightly, turn it over and stuff the top into the pit

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  10.There are a few who put it in first, and the fire is strong, so please pay attention to the heat, use bamboo skewers, awls, etc.in the middle , tumble them and bake them, little cuties, ignore the black cabbage left over from the previous pot

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  11.Oh, this is the beautiful face when the ingredients are poured into the first pot

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  12. Take it out of the pan when it's golden and firm all around.Don't worry about the softness inside.You can squeeze in salad dressing, teriyaki sauce, or ketchup.Sprinkle with chopped seaweed, and the soul of takoyaki, katsuobushi flowers.Start