Takoyaki ("octopus Balls")

usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups. Creditz: dk

• Ready In: 10 mins
• Serves: 50-60

Ingredients

• BATTER

• 100  g flour
• 1  egg
• 350  ml water

• Fillings

• 100  g  boiled  octopus (cut into 1cm square)
• 50  g cabbage (chopped)
• 10  g green onions (scallions chopped)
• 20  g  fish scraps (tenkasu)
•  takoyaki sauce or   yakisoba sauce or   okonomiyaki sauce
•  ao nori (seaweed)
•  dried bonito flakes
•  mayonnaise (optional)

Directions

1. Warm up iron plate and oil the surface.
2. Put the batter into half of hole.
3. Then put octopus and other fillings into the hole.
4. Add the batter full.
5. When batter on the edge of the molds become cooked, turn over takoyaki with pick.
6. When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside.
7. Serve on plate, top with sauce, powdered dried bonito and aonori to taste desired.