Learn to make what your son likes - Octopus Maruko-chan

Overview

There are various snack stalls in front of the school. The miscellaneous snacks are not attractive to my son. He only loves octopus balls. Whenever I see a cart selling octopus balls, I will buy a box. This kind of mobile snack can never make people feel at ease, so I bought a mold for octopus balls and made them at home. In order to get closer to the taste of the food stall, I deliberately bought a box to try it, and watched it for a long time, learning how to make the meatballs round. Many things seem easy, but they are actually quite difficult to make. Small meatballs also need to be practiced several times before they can be successful, especially since my son has an extremely sensitive mouth and picky eyes.

Tags

• snacks
• old man
• dinner with friends
• japanese food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• baking powder
• clear water
• egg
• low gluten flour
• muyu flower
• octopus pellets
• onion dices
• salad oil
• seaweed powder
• teriyaki sauce
• yam
• chopped cabbage
• salad dressing

Ingredients

Steps

1. 1 Peel and wash the yam, cut the processed yam into small pieces, put it into a blender and puree it.

   

2. 2 Wash the fresh octopus legs, cut them into several sections, scald them in boiling water, take them out, rinse them with cold water and cut them into small pieces; chop the cabbage and cut the onions into pieces and set aside.

   

3. 3 Sift low-gluten flour and baking powder, add eggs and yam paste.

   

4. 4 Pour in water, stir evenly, pour into a measuring cup, and set aside.

   

5. 5 Spread a layer of salad oil evenly into the takoyaki mold.

   

6. 6 Heat the mold over high heat, turn to low heat, and pour the batter into the mold until it is about 8 or 9 minutes full.

   

7. 7 Sprinkle diced onion, octopus, and chopped cabbage into each meatball in turn, and use a bamboo skewer to push the sprinkled ingredients into the meatballs.

   

8. 8 Fry over low heat for a while. Use a bamboo skewer to gently pull the edges of the meatballs. After checking that the bottom is condensed and hardened, use a bamboo skewer to flip the meatballs over and let the batter flow down. If the meatballs are not full enough, you can add a little more batter. Turn over again, with the original bottom facing up, and the meatballs will be formed. Continue frying, stirring the meatballs several times in the middle to evenly heat the meatballs. Fry until the skins of the meatballs are golden brown.

   

9. 9 Pick out the meatballs and plate them.

   

10. 10 Sprinkle with teriyaki sauce, salad dressing, seaweed powder (or cut seaweed flakes can also be used), and katsuobushi flowers.