Miki Mama Channel Time required : 5minutes
たこ焼き（じゃがいものたこ焼き）｜table diary 식탁일기さんのレシピ書き起こしお気に入りに追加
- potatoes : 300g
- キャベツ : 100g
- 塩 : 大さじ1/2
- たこ : 100g
- コーン : 大さじ2
- コーンスターチ : 大さじ4
- 油 : 適量
- (A) Mayonnaise : 適量
- (A) Takoyaki sauce : 適量
- (A) dried bonito : 適量
- (A) Spring onions (cut into small pieces) : 適量
Cut the cabbage into thin slices, cut in half, and wash with water (not listed).
Drain, add salt, mix and leave for 20 minutes.
mash the potatoes
Peel the skin of the potato, cut it into small pieces and boil it in a pot.
When it becomes soft, mash it with a masher.
Combine cabbage and potatoes
Discard the water that comes out of the cabbage, and squeeze the water well with your hands.
Add 2 cabbages.
make the dough
Boil hot water (not listed) in a pot, and when it boils, boil the octopus.
Once boiled, cut into pieces and add to 3.
Add corn and cornstarch and mix.
Roll 4 into a bite-sized ball.
Arrange on a baking sheet lined with parchment paper and sprinkle with oil from a spray bottle.
bake in an oven
Bake 5 in an oven at 180 degrees for 25 minutes.
After baking, place on a plate and top with (A) to complete.
・You need 300g of potatoes without the skin (in a peeled state).
・Since it is rolled by hand, it can be made without a takoyaki machine.
・If using boiled octopus, the process of boiling the octopus can be omitted.
・Add 2 tablespoons of mentsuyu or shirodashi to the batter to taste.
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