Takoyaki ("Octopus Balls") - cooking recipe

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)
yakisoba sauce or okonomiyaki sauce
ao nori (seaweed)
dried bonito flakes
mayonnaise (optional)

Preparation

Warm up iron plate and oil the surface.
Put the batter into half of hole.
Then put octopus and other fillings into the hole.
Add the batter full.
When batter on the edge of the molds become cooked, turn over takoyaki with pick.
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.
Serve on plate, top with sauce, powdered dried bonito and aonori to taste desired.