1. Ingredients: 240g low-gluten flour, 3g baking powder, 100g octopus, 120g eggs, 500g stock, 15g soy sauce, 5g cabbage, 30g chopped onion.

2. Wash and chop the cabbage;

3. Wash and chop the octopus;

4. Mix and sift the cake flour and baking powder, beat the eggs Powder, add cold stock and soy sauce and stir evenly, sift in the powder, stir evenly, filter through a mesh sieve until fine, set aside;

5. Mix chopped cabbage and onion, select the preheating setting Brush the meatball baking pan with oil to coat it with oil;

6. After the meatball pan is warm, pour 8 or 9 minutes of batter into it;

7. Turn to low setting, add minced octopus, cabbage, and onion into each batter;

8. Pour in another portion of batter to cover the ingredients;

9. About 2 minutes , the batter is almost solidified, and there are criss-cross patterns on the meatball baking pan. Use bamboo skewers to divide the batter along the lines;

10. Turn to medium and stuff the overflowing batter into the meatballs. , press the meatballs with a bamboo skewer. If they can be flipped along the baking sheet, lift the meatballs at 90°;

11. Pour in the batter again;

12. Continue to use the bamboo skewer Push the overflowing batter into the balls while repeatedly rolling them;

13. When each side is rolled, the takoyaki will become more and more round, and the surface will appear brown;

14 , top with salad dressing or mayonnaise, takoyaki sauce, sprinkle with bonito flakes and chopped nori and it's done.