Batter ingredients: 150g low-gluten flour, 1 egg, 1/2 tsp baking powder, 300g potatoes, 10g light soy sauce, 300g cold water, about 10g sunflower oil, fresh squid About 250 grams, half onion, cabbage

Surface ingredients: bonito flakes, seaweed, teriyaki sauce (see the recipe here), salad dressing Quantity: 25 pieces

1. Eggs Beat up, add cold water and light soy sauce, mix evenly. Steam the potatoes, peel them and press them into mashed potatoes;

2. Add flour and baking powder, mix until there is no powdery batter, then add mashed potatoes and sunflower oil, mix evenly;

3. After washing and packing the squid, put it into boiling water, cook until the water boils again, take it out and let it cool;

4. Cut the squid into small cubes;

5. Cut the onion into small pieces;

6. Cut the cabbage into small pieces;

7. Prepare the auxiliary ingredients: bonito flakes, seaweed and teriyaki sauce

8. Heat a small pot of takoyaki, keep it on medium-low heat, ladle in seven-quarters of the batter, and sprinkle with diced squid;

9. Sprinkle in diced onions. You can see that the batter has formed around it. Partially solidified;

10. Sprinkle cabbage in again;

11. Add a little batter to each nest;

12. After the batter around it is set , use a stainless steel spoon to turn it over;

13. Turn it around and turn the lower part up until the surface is slightly golden;

14. Take it out and pour it first Top it with teriyaki sauce, sprinkle with nori, squeeze on

salad dressing, then sprinkle with bonito flakes, and it's ready. TIPS:

1. I originally wanted to buy taro, but I couldn’t find it in the supermarket. When added to the batter, taro is more suitable than potatoes and will have a smooth texture. I wanted to buy yam without taro, but it turned out to be the kind of yam that couldn't be cooked into powder. Forget it, the potatoes were used in the end. In short, it would be better to have taro;

2. If there is no oil in the batter, you must brush oil into each small nest in the pot before putting the batter into the pot. Brushing oil may be more troublesome, because there are so many small nests and it is difficult to operate;

3. In step 11, after adding batter for the second time, isn’t there batter everywhere in the pan? ,Don't worry. When the overflowing batter has solidified slightly, use a small spoon to scrape it into the small nests. It is easy to operate;

4. After the small meatballs are cooked, take them out immediately. Don't leave it in the pot to cool until you finish eating it. The principle is the same as that the toast should be taken out immediately after baking, otherwise it will shrink severely;

5. In addition to the above accessories, you can also add some mustard, which is also very good.