1. Pour 200g low-gluten flour into a bowl, 200ml water, 3g baking powder, and 10g light soy sauce with two eggs
2. Stir until smooth
3. Mold oiling to prevent adhesion
4. Pour half of the cooked octopus cubes in the batter
5. Chopped cabbage batter
6. Turn over
7. Coated with teriyaki sauce and sprinkled with katsuobushi salad dressing shredded seaweed
8. carry out
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