Packed with Nutrition: Takoyaki

• 1 Egg
• 200 grams Cake flour
• 300 ml Milk
• 300 ml Water
• 1 tbsp Dashi stock granules
• 3 handfuls, finely chopped Cabbage
• 1 handful, finely chopped Chinese chives
• 1 handful, finely chopped Green onions or scallions
• 1 Octopus, cooked
• 1 Sakura shrimp - tiny dried shrimp
• 1 Squid tempura crumbs

1. Mix the batter ingredients together with a whisk until the flour is completely incorporated.
2. Put in the additions and mix.
3. Make a boiled egg, crush finely and combine with mayonnaise to make an egg sauce.
4. Heat the takoyaki maker to 250 C. Oil generously and add batter to overflowing to each indentation.
5. Put a piece of octopus in each indentation and sprinkle with the sakura shrimp and squid tempura bits.
6. When the bottom is cooked, push the overflowed batter into the wells.
7. Turn the balls over.
8. When the takoyaki balls are evenly browned, they're done.
9. You can use Chinese cabbage instead of regular cabbage.
10. Be sure to squeeze out any excess moisture after chopping it up.

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Taken from cookpad.com/us/recipes/169195-packed-with-nutrition-takoyaki (may not work)