Originally, takoyaki is made with flour. I made it with potatoes instead of flour.

Ingredient

300g potatoes (peeled weight)

100 g cabbage

0.5 tbsp salt

100g octopus

2 tbsp corn

4 tbsp cornstarch

2 tbsp tsuyu (optional)

mayonnaise

Takoyaki sauce (or teriyaki sauce)

Katsuobushi (or green onion)

Recipe

1. 100g cabbage, cut it thinly, wash it clean. 0.5 tbsp salt, mix well. leave for 20 minutes.

2. Potatoes (peeled weight 300g), cut into pieces, boil the potatoes. Mash it finely, there is water, squeeze out the water, 100g octopus.

3. Put in boiling water and boil, it’s better to cut it a little thicker, 2 tbsp corn, 4 tbsp cornstarch. Mix well evenly. If you want to make it more delicious, 2 tbsp tsuyu (optional), mix again. Make a lump end up in a ball shape.

4. Drizzle with cooking oil before baking. 180°C (350°F) for 25 minutes (Airfryer also works). If you don’t have a mayonnaise sauce bottle at this time, squeeze it on the wraps, rolled up, roughly knotted.

5. Takoyaki Sauce (or Teriyaki Sauce), mayonnaise. Katsuobushi (or green onion). Delicious takoyaki finished.