Octopus fried meatballs, also known as octopus meatballs, originated in Osaka, Japan, formerly known as "octopus fried". Its history can be traced back to the Taisho era. Its founder is a famous Japanese gourmet, Mr. Ryuji Endo, who is famous for his tender skin and fragrant meat and has become a well-known national snack in Japan. Now I'd like to introduce you to the method of Japanese octopus burning. Welcome to read!

Cooking history

Octopus Shao, also called Octopus Maruko, is Japanese for たこやき.

It has a history of more than 70 years in Japan, and it is a kind of flavor snack that has been circulating among Japanese people for a long time. It is said that octopus roast was first made by the founder of Aizuya, an octopus roast pill franchise store in Osaka. Endo Ryuji first added meat, konjac and so on. Put it in the prepared wheat flour batter, fry it and sell it at the food stall. Later, in 1935, Ryuji Endo began to use octopus as raw material and added essence to the batter. Fried octopus balls are very popular. Because each octopus meatball contains fresh octopus, which is delicious, fragrant and nutritious, it is widely favored by consumers, so it is called octopus meatball, also called octopus roast. Soon, octopus roasting spread from Osaka to Japan.

To be a Japanese octopus, you must first have a small iron plate or an octopus pot.

manufacture

This trial of octopus powder 100g+ an egg +300ml water can burn 20 octopus.

Brush the heating pot with oil. When the pot is hot, pour about 3/4 of the material into the mold.

Then add your favorite ingredients.

Then boldly pour in the rest of the materials.

Divide the outer boundary ~

Bake for a while and roll a small meatball ~

It's round ~

Take it out, brush it with sauce and sprinkle with purple fish flowers and Qinghai belt! ! It's done!

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