鸡肉小丸子Takoyaki

【材料】
牛油2汤匙、鸡肉150克、柴鱼片膜1/4杯、面粉150克，发粉2茶匙、盐1/2茶匙、A蛋2粒、酱油1茶匙、牛奶60毫升+清水250毫升、青葱粒1/2杯、玉米脆1/3杯（捣碎）

【顶料】
干海苔适量（剁碎）、日本美奶滋、大阪烧酱、额外柴鱼片膜

【做法】
1.鸡肉切1公分方块，以生粉、盐、胡椒粉及辣椒粉各1/2茶匙腌妥，用热牛油炒熟。（图1-2）
2.柴鱼片膜磨成粉，然后和面粉、发粉及盐混合。
3.把蛋和酱油混合，然后加入粉料，边搅拌边慢慢倒入牛奶及清水，搅拌成面糊。（图3-5）
4.把特制大阪烧铁板以中高火加热，然后整个涂油，热至冒烟后，把面糊倒入每个模口里，至到满溢在周围。这时把闹钟设定在3分钟。
5.在每个模口放入一两块鸡肉，并撒入青葱粒和碎玉米脆。（图6）
6.3分钟后，把黏在一起的面皮刮断，然后以叉把它们推回模口里，一边推一边把模口内的熟面糊翻转，一直转成丸子形状，再煎约5分钟至外酥内软即可。（图7）
7.把煎熟的鸡肉烧移到碟子上，淋入大阪烧酱和美奶滋，再撒上海苔及额外柴鱼片膜即可。（图8）

【Ingredients】
2 Tbsp butter , 150g chicken meat, 1/4 cup dried bonito flakes and more for garnish, 150g plain flour, 2 tsps baking powder, 1/2 tsp salt, 2 “Grade A” eggs, 1 tsp light soya sauce, 60 ml milk + 250 ml water, 1/2 cup finely chopped spring onion, 1/3 cup cornflakes (crushed)

【Topping】
Dried seaweed crushed (for garnish), Japanese mayonnaise, Takoyaki sauce, extra bonito flakes

【Method】
1.Cut chicken into 1cm sizes, marinated with 1/2 tsp corn flour, salt & pepper and some chili flakes. Heat some butter and sauté the marinated chicken pieces until cooked, set aside.(pic 1-2)
2.Grind katsuobushi (bonito flakes) into fine powder and mixes with flour, baking powder and salt.
3.In a mixing bowl, whisk eggs and soy sauce together, add in the dry ingredients, then slowly add milk and plain water while you whisk all together. (pic 3-5)
4.Heat the takoyaki pan over medium high heat, grease the whole pan with oil. Once smoke rising from the pan, pour the batter to fill the holes until slightly overflow the holes, and then set timer for 3 minutes.
5.Add 1-2 pieces of chicken in each hole and sprinkle on the green onion, crushed cornflakes. (pic 6)
6.After 3 minutes, break the connected batter in between each hole with skewers. Gather the excess batter into each hole and, when possible, start to flip each ball repeatedly, and cook for 5 minutes or until it forms a crisp outside but is still soft in the centre. (pic 7)
7.Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling green dried seaweed and katsuobushi. Serve hot.(pic 8)