It’s not Cupid, it’s Kewpie salad dressing. There are only two kinds of salad dressings. The one with the red label is the original flavor, which is the mayonnaise flavor. It is suitable for salads with fruits that have a sweet taste. The one with the blue label is It has a sweet taste, sweeter than the original base, and is suitable for vegetable salads.

It is recommended to use the original red label

Takoyaki

The recipe introduction can be found in Japanese Purchase special black vinegar sauce for takoyaki in the supermarket to match. In order to avoid uneven cooking or over-burning of the takoyaki in the same plate of takoyaki due to lack of time to fill in the fillings, add the cabbage and carrot shreds to the batter in advance and mix well. You can also leave them to be filled in together when filling. It becomes a filling in takoyaki.

Ingredients

Ingredients for batter: 50 grams, 2 teaspoons of baking powder, 2. 1 egg, 80 grams of water, 3. 1 teaspoon of salt, filling: appropriate amount, Dipping ingredients: appropriate amount, serving size: about 15 pieces

Method

(1) Place all batter ingredients in a large bowl and mix well.

(2) Wash and shred cabbage and carrot, add in and mix well to make takoyaki noodles.

(3) Cut the octopus into small pieces and set aside. Preheat the barbecue mold over low heat, apply a thin layer of oil on it with a brush, and then pour the batter into the round hole of the mold for about 1 hour. /2 full, then fill in the appropriate amount of filling.

(4) When the dough is cooked enough to be flipped, use a bamboo skewer to draw a circle around it, flip the other side over and continue grilling until it feels elastic when pressed with a bamboo skewer, then take it out.

(5) Spread an appropriate amount of mayonnaise and wasabi sauce on the takoyaki, and sprinkle with shredded bonito and seaweed powder before serving.