Batter (100g wheat flour, 1 egg, 10cc milk, 340cc water (if desired, up to 20cc of this may be substituted with liquid dashi))
octopus (cut into chunks) 120g
cabbage (shredded) 30g
green onion (finely sliced cross-section-wise) 10g
tempura crisps 20g
aonori as required
tempura crisps 30g
bonito shavings as required
pickled ginger to taste  
Otafuku Takoyaki Sauce as required
  1. 1Add the egg and milk (10cc) to water (200cc) and mix together well until frothy.
  2. 2Sprinkle 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.
  3. 3Heat 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.
  4. 4Cook for approximately 1 1/2 minute, then trim off the excess batter and turn over.
  5. 5Keep turning round, and the takoyaki are ready when they are golden-brown in color. Add Otafuku Takoyaki Sauce and aonori, and serve.