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Making and tasting Japanese-style "octopus balls".

Crispy on the outside and tender on the inside, "octopus balls" is one of the must-eat foods in Osaka, Japan. If you don't have the money to go to Japan, you want to eat octopus balls. How to do?

Do it yourself, do it yourself.

Material preparation:
1: Octopus ball machine, 2 bamboo sticks, soup spoon, chopsticks.
2: Octopus ball powder, octopus ball juice, bonito flakes, mayonnaise, nori powder, cooking oil, hondashi.
3: Shaoxing vegetables, eggs, yam, green onions.
4: Octopus feet. (All major Japanese supermarkets sell it, if you don't have it, you can use seafood mix, or shrimp)
 Mixed ingredients:
 250 grams of flour, 2 eggs, 500 grams of water, plus half a spoon of hondashi (Japanese fish meal) instead of salt.
Tips: (If you don't know the scale of the water and there is no measuring cup at home, you can refer to the mineral water you often drink, each bottle is 500 grams)
 Shao Cai and Yam Minced
Mix eggs and octopus powder with boiling water until thick, not too watery or too mushy.
(If the octopus balls are too thin, they will not be formed, and if they are too thick, they will become egg puffs. You will master it by doing it a few times by yourself.)
 After stirring evenly, there is no powder, then pour in the chopped yam and Shaoxing and continue stirring until evenly.
Take the 8 legs of the protagonist, take out one of them and cut them into pieces (the size is measured by yourself)
After all the ingredients are ready, preheat the oven.
After the octopus ball machine is preheated  I will use a kitchen towel to coat the surface with cooking oil.
Pour the mixture into the octopus ball machine.
Tip: (If this is the first time, don't pour all the ingredients into the machine at once, you can do half of it first, master the skills, and then do the other side, otherwise it will burn easily, and you will not be able to control the time and the machine. heat.) Once you are familiar with it, you can finish the mixture in one sitting.
I like that the mixture covers the machine all over.
Put the diced octopus feet first.
Then put onions.
When you put in the octopus feet and diced green onion, the bottom of the small balls has already started to cook.
We can use 2 bamboo skewers to slowly get the excess material around the circle into the small balls to make it more plump and even.
Run the uncooked sides to the bottom with a bamboo skewer and let them slowly form.
Tips: (If you want the outer skin to be more crispy, you can pour the cooking oil again to make the outer skin golden brown.
From pouring into the mixture - putting in the ingredients - - bamboo sticks are formed (5-8 minutes) and you can cook!
We first pour in the octopus balls sauce (how much to measure)
Then squeeze in mayonnaise (how much you measure)
Lastly sprinkle chopped seaweed.
If you don't have chopped seaweed or feel that the chopped seaweed is monotonous, you can also sprinkle in furikake (it already contains chopped bonito, sesame, and seaweed) .
In this way, a delicious "octopus ball" is completed.
Appreciate pictures and lick the screen time. Please:
Personally, I like to make the second round while eating the first round, so I can eat the second round after the first round. Don't waste ingredients, use all the ingredients.
What are you waiting for, feel free to do it!
Overall feeling: In addition to the normal version of octopus balls, in fact, everyone can put their own ingredients outside the play, kimchi, cheese, corn kernels, fish sausage, tuna, etc. If Chinese, you can add bacon and sausage.
I failed the first time and the second time. I have to practice more and watch more videos. One day you can also become an octopus ball expert.
Personally, this octopus ball machine has been used for many years, and several nests cannot be heated. Getting ready to get Yami's octopus ball machine.
(The above is personal sharing)
If you like this list-making work of mine, remember to pay attention, like, and favorite. (My greatest encouragement)
If you want me to eat or make anything, you can leave a comment below. Thanks for watching.
Trailer: Yakisoba, yakisoba.

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日式“章鱼小丸子”制作和品尝。

外酥内嫩的“章鱼小丸子”是日本大阪必吃食物之一，没钱去日本，想吃章鱼小丸子。怎么办？

自己动手，做起来。

材料准备：
1：章鱼小丸子机器 竹签2枝，汤勺，筷子。
2：章鱼小丸子粉，章鱼小丸子汁，日式柴鱼片，美乃滋，海苔粉，食用油，hondashi。
3：绍菜，鸡蛋，山药，葱。
4：章鱼脚。（各大日式超市都有卖，如果没有可以用seafood mix，或 虾）
 混合食材：
 面粉250克，鸡蛋2个，水500克 加上半勺hondashi（日式鱼粉）替代盐。
小提示：（如果不知道水的刻度和家里没有量杯，可以参考你们常喝的矿泉水每瓶都是500克）
 绍菜和山药剁碎
把鸡蛋和章鱼粉和开水混合成浓稠状态，不要太稀也不要太米糊状。
（如果太稀章鱼小丸子就不会成型，太稠了会变成鸡蛋仔，自己多做几次就会掌握）
 搅拌均匀后没有一颗颗的粉粒后就可以把剁碎的山药和绍菜倒进去继续搅拌至均匀为止。
把主角的8条腿，拿出其中一条切块（大小自己衡量）
所有材料准备好后，开炉预热。
章鱼小丸子机器预热好后  我会用厨房纸巾在面上涂上一层食用油。
把混合物倒入章鱼小丸子机器内。
提示：（如果是第一次做，不要一下子把全部料全部倒入机器内，可以先做半边，掌握一下技巧，再做另外一边，不然很容易会烧糊掉，掌控不好时间和机器热度。）熟手后就可以一次下完混合物。
我喜欢混合物整个覆盖着机器。
先放切块的章鱼脚。
然后在放葱粒。
在你放入章鱼脚和葱粒的时候其实小丸子底部已经开始熟了。
我们就可以用2枝竹签沿着圆圈慢慢把周围多余料弄到小丸子里面使得它更加饱满均匀。
把没熟的一边用竹签弄到底部让它们慢慢成型。
提示：（如果想外皮更脆可以再倒入一次食用油，让外皮金黄。
从倒入混合物----放入食材-----竹签成型（5-8分钟）就可以出锅啦！
我们先倒入章鱼小丸子酱（多少自己衡量）
再挤入美乃滋（多少自己衡量）
最后撒紫菜碎。
如果没有紫菜碎或觉得紫菜碎单调，也可以撒入furikake（里面已经包含了柴鱼碎，芝麻，海苔）。
就这样一道美味“章鱼小丸子”完成了。
赏图和舔屏时间。请：
我个人就是喜欢做好第一轮后一边吃一边开始做第二轮，这样吃完第一轮就直接吃第二轮。不浪费食材，把所有材料都用上。
还等什么，你们感觉动手做起来吧！
总体感觉：除了正常版的章鱼小丸子，其实大家都可以放上自己戏外的食材，kimchi，cheese，玉米粒，鱼肉肠，吞拿鱼，等。如果中式可以加腊肉 腊肠。
我第一，第二次都是失败的，要多练习，要多看视频，总有一天你也可以成为一名章鱼小丸子达人。
个人这台章鱼小丸子机器用了好多年了有几个窝都受热不了。准备入手亚米的章鱼小丸子机器。
（以上就是个人分享）
如果你们喜欢我这个晒单制作品常，记得要关注和点赞，收藏。（我最大的鼓励）
如果你们想让我吃什么，制作什么，都可以在底下留言。感谢各位收看。
预告：日式炒面，yakisoba。