Main ingredients: potato? (300 grams), small octopus? (100g), egg? (1), gluten free flour? (200g), breadcrumbs? (10g)

Seasoning: Salt? (5g), black pepper (5g), green seaweed (15g), sliced shibori fish (15g), teriyaki sauce? (15g),

Kitchenware: non-stick pan, steamer

Steps:

Simple ingredients for takoyaki.

Potato piggyback skin, thinly sliced and put in the steamer to steam.

Eggs beaten, flour and breadcrumbs each put in a larger disk spare.

Wash the octopus, put it into boiling hot water and scald for a few minutes.

Cut the octopus into small pieces.

Press the steamed potatoes with a fork.

Put in the octopus, salt and black pepper.

Mix them well into the mashed potatoes and set aside.

Wearing disposable gloves and a little oil, take a tablespoon of mashed potatoes with a small spoon and roll it in your palm.

Coat the mashed potatoes with a layer of flour. Then coat with egg wash. Place in breadcrumbs and coat with breadcrumbs.

Fry in 6,7% hot oil until golden brown.

The delicious cola version of takoyaki, decorated, first squeezed a little salad dressing. Then pour a little teriyaki sauce, Chai fish slices, green seaweed.

Tips:

How to make teriyaki sauce: Boil 1 ? cups of water, add ? tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 ? tablespoons of sugar, 1 tsp of sesame oil and mix well, then add a pinch of salt

, a pinch of black pepper, and finally pour in 1 tablespoon of tai pai bai powder thickened with 1 tablespoon of water to thicken the teriyaki sauce.