1. The squid was diced, because octopus was not available, so squid was used.
2. The onion and cabbage are all finely chopped.
3. Add a small amount of milk and water to the takoyaki powder (there is no fixed ratio between milk and water, and the total amount is 360 grams), then add the beaten egg liquid, and mix well.
4. Whipped into a uniform paste
5. Brush oil in the takoyaki mold pan or pour some oil in each grid.
6. Pour the batter, add diced squid, chopped cabbage and chopped onion, heat the bottom over medium-low heat until golden brown and turn it over.
7. Be patient when you turn it over. Use bamboo sticks to tuck in the overflowing batter ingredients and don't waste it.
8. After everything turns golden, take them out one by one and put them on a plate, and squeeze them with teriyaki sauce and salad dressing. If you like tomato sauce, you can also squeeze some tomato sauce.
9. At the end, sprinkle with katsuobushi and shredded seaweed, and eat it with wasabi sauce. It is perfect.
Adding milk will make the takoyaki more flavorful; pay attention to the heat, medium and small heat; turn over in time when the color turns yellow to prevent the pot from sticking; bamboo sticks and iron sticks can be used, depending on the material of the pot; eat it while it is hot, the taste is the best.