Takoyaki

Ingredients for takoyaki: Main ingredients: 200 grams of low-gluten flour, 30 grams of flour, 30 grams of baking powder, 3 grams of eggs, 2 stock, 350㏄, appropriate amount of cabbage, appropriate amount of octopus, appropriate amount of red ginger Appropriate amount of shredded seaweed powder, appropriate amount of salt, a little soy sauce, 1 tsp

Steps for making takoyaki 1. Sift ingredient A and set aside.

2 Beat the eggs into egg juice, add the broth and the powder from step 1 and mix well to form a batter, then add seasonings to taste.

3 Chop the cabbage and octopus into small pieces and set aside.

4 Heat the takoyaki model, then roll a household paper towel into a shape that is convenient for oiling, dip it in oil and smear the model, then pour the batter into the model about 5 minutes full, and add the cabbage. Shredded octopus and shredded red ginger, then cover with batter, then rotate repeatedly to grill the batter into a golden ball, then serve on a plate, top with pork chop sauce and sprinkle with nori powder.