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40minutes
Cut the boiled octopus into 24 1 cm square pieces.
Put (A) in a bowl and add water little by little while mixing.
Peel the skin of the yam, grate it and add it.
Add egg and mix.
Cut the spring onion into small pieces.
Put the tenkasu, leek, and pickled ginger in separate bowls.
Heat the takoyaki pan to a high temperature and add oil (not listed).
Pour 1 into the hole up to about 1/3.
Add boiled octopus one by one.
Pour in the remaining 1.
Sprinkle red pickled ginger, green onions, and tempura bits all over.
When the border hardens, make a cut with a bamboo skewer.
When it gets a brown color, turn it over while putting the surface dough and ingredients inside.
Shape while rolling and add a brown color.
Pour in the oil (not listed) and add a brown color.
Take it out, put it on a plate, put (B) on it and it's done.
・Use rice flour for confectionery and cooking.
・Rice flour dough sticks easily, so oil the takoyaki pan well.
・When turning over, insert a bamboo skewer at the 11 o'clock to 3 o'clock position.
・Turn it over after it is well browned.
・By pouring in oil and coloring it, the surface will be crispy.
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