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Add the egg and milk (10cc) to water (200cc) and mix together well until frothy.
Sprinkle on the wheat flour and whisk together until all unmixed flour is gone by beating vigorously against the side of the bowl. Add the remaining water and blend well.
Heat the hot plate to approximately 200 degrees C, add some salad oil and pour the holes approximately half-full of batter; add the octopus, green onion, tempura crisps and pickled ginger; then add more of the batter until just overflowing.
Cook for approximately 1 1/2 minute, then trim off the excess batter and turn over.
Keep turning round, and the takoyaki are ready when they are golden-brown in color. Add Otafuku Takoyaki Sauce and aonori, and serve.