Using low-gluten flour.

Preparation materials: 80 grams of low-gluten flour, 150 grams of water, 1 egg, 1 spoon of oil, 1 spoon of pepper, 1 spoon of salt, 30 grams of octopus, 30 grams of cooked corn kernels, 30 grams of cabbage grams, 30 grams of cooked peas, 1/4 tsp of baking powder, appropriate amount of bonito flakes, appropriate amount of teriyaki sauce, and appropriate amount of salad dressing.

1. In the first step, put low-gluten flour, baking powder and eggs in a bowl and stir, as shown in the picture below.

2. Then add light soy sauce to the bowl, add an appropriate amount of water, and mix well, as shown in the picture below.

3. Prepare corn kernels, cooked peas, chopped cabbage, diced octopus and cook, mix well with salt and pepper.

4. Grease the mold and pour 80% of the batter, as shown in the picture below.

5. Put octopus, corn kernels, cabbage leaves, cooked peas, pepper, and salt into the mold, as shown in the picture below.

6. After the bottom is finalized, flip it 90 degrees, as shown in the picture below.

7. Then pour the batter into the mold, as shown in the picture below.

8. Gradually shape into a round shape, add salad dressing, teriyaki sauce, and sprinkle with bonito flakes.

9. Then take it out of the pot, so the octopus balls are ready, as shown in the picture below.