Home-style Preparation of Potato Squid Taiyaki

Use potatoes made octopus takoyaki, added with Kewpie salsa, the taste is even better. The soft potato texture really adds to the deliciousness...

　　Ingredients Main Ingredients

300g potatoes,150g squid, 300g napa cabbage, Kewpie salsa, 50g egg,100g flour, appropriate amount of oil

Steps

1. Peel the potatoes and wash the napa cabbage. Soak the squid.

2. Slice the potatoes.

3. Place them on a colander.Steam until cooked. 4. Mash the cooked potatoes with a knife, add an egg, salt, and mix well.

5. Chop the napa cabbage and cut the squid into pieces.

6. Add Kewpie salsa.

7. Mix well.

8. Take a portion of the mashed potato, make a depression, add squid filling, and wrap like a dumpling.

9. Roll the wrapped balls in dry flour to coat evenly.10. Dip the coated balls into egg liquid to coat evenly. 11. Finally, roll them again in dry flour.12. Heat peanut

oil in a pan, when the oil is 50% hot, fry the balls on medium heat.

13. Fry until golden brown, then remove.

14. Cut the napa cabbage into fine strips and arrange them on a plate, place the octopus balls, and add some salsa sauce.

15. Serve this delicious potato squid takoyaki.Tip: Potato dough is sticky, so apply oil to your hands or use disposable gloves when forming the balls. Oil, heat the oil to five parts hot before adding the balls and frying over medium-high heat.

2. Fry until golden yellow, then remove.

3. Cut the cabbage into thin strips and lay them on a plate, place the (octopus dumplings) on top, and squeeze with salad dressing.

4. Delicious potato and octopus dumplings are ready to serve.

Tip: The mashed potatoes can be sticky, so when forming the balls, you can grease your hands or use a disposable glove.