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1. Wash all the vegetables
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2. Dice broccoli, onion, and octopus. Cabbage, purple cabbage, carrots, sliced round mushrooms. After the eggs are beaten, add the broth and stir well, then pour it into the flour, and gently stir to form a moderately thick batter
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3. Add lighter salt to the batter according to personal taste, then pour in the cut ingredients, and stir them all evenly
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4. Pour an appropriate amount of oil into the pot, heat it to 50% heat, add the vegetable batter, and spread it into a circle, about half a dollar coin thick. Then close the lid and fry on medium heat until the bottom is browned
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5. After the bottom is fried, turn it over, top with teriyaki sauce and repeat the last action. After both sides are golden brown, open the lid, squeeze the salad dressing, sprinkle with sea moss, and then sprinkle with katsuobushi. Finally, open the lid and fry for a while
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6. Install the plate, complete
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