我家廚房 Christina's Kitchen

Takoyaki (Octopus Balls)
繁體中文

Ingredients

Takoyaki Batter	1	portion
Boiled Octopus (cut into small pieces)	1/3	lb (150g)
Scallion (minced)	1/3	cup
Cabbage (diced)	1/2	cup
Cooking oil		some
Mayonnaise		as desired
Takoyaki sauce		as desired
Aonori (seaweed powders)	2	Tbs
Katsuobushi (dried bonito flakes)	2	Tbs
Takoyaki pan	1	pan

Note: If you don't have octopus, use shrimp, fish cake, hot dog or ham instead. Please refer to Fillings/Toppings for Takoyaki. This recipe can make 26 octopus balls. My pan has 12 holes so I made it in 2 batches.

Instructions

1.	Prepare the Takoyaki Batter. Let the batter sit for 20 minutes so it will be smooth.
2.	Heat the takoyaki pan. Add 1 tbs. of oil to each hole; use a brush or a folded paper towel to spread the oil all over the pan (including the holes and pan surface).
3.	Stir the batter to avoid the flour from depositing at the bottom. Once the oil starts smoking, ladle the batter to fill every hole; it is okay to overflow a little.
4.	Place 2 pieces of octopus into each hole; sprinkle the cabbage and scallion all over the pan.
5.	Cook over medium heat. Once the bottoms harden, use two bamboo skewers to loosen each ball and turn it 90 degrees.
6.	Scrape the filling and batter on the pan and stuff them into each hole. Turn the balls to so that the cooked side is on top of the uncooked side. Continue to cook until the bottom is crispy. Consistently turn the balls until the whole balls are golden brown.
7.	Plate the takoyaki balls. Top with takoyaki sauce and mayonnaise; sprinkle with seaweed powder and dried bonito flakes.

章魚燒
ENGLISH

材料

章魚燒麵糊	1	份
熟章魚(切小塊)	1/3	磅 (150克)
蔥花	1/3	杯
包心菜(切丁)	1/2	杯
油		適量
美奶滋		隨意
章魚燒醬		隨意
海苔粉	2	大匙
柴魚屑	2	大匙
章魚燒模	1	個

註：如果買不到章魚，可以用蝦仁，魚板，熱狗，火腿...等替代。更多內餡請參考章魚燒內餡/配料。這份食譜可以做26丸子，我用的12孔的章魚模，所以要分兩批做。

做法

1.	準備章魚燒麵糊。攪拌均勻後靜置20分鐘，這樣麵糊比較滑順。
2.	章魚燒模燒熱後在每個圓洞裡加入1小匙油，再用刷子或紙巾將油塗滿整個模(包括凹孔和盤面)。
3.	當油燒到開始冒煙後舀入麵糊將每個圓洞填滿，溢出來一點點沒有關係。舀之前要先攪動以免麵粉沈澱在底部。
4.	放進2小塊章魚到每個圓洞裡，再平均撒上高麗菜和蔥粒。
5.	用中火烤到底部酥脆後用竹籤沿圓洞週圍劃開讓丸子鬆動，再轉動丸子呈90度。
6.	將盤面上的餡料和麵糊塞進圓洞中。翻動丸子讓尚未金黃的那一面朝下烤到酥脆。持續轉動丸子直到變圓整顆都是金黃色。
7.	用竹籤挑出丸子裝盤。擠上章魚燒醬和美奶滋，再撒上海苔粉和柴魚屑。