1. Wash 200g octopus, blanch in boiling water, remove and dice for later use
2. 150g cabbage, wash and drain, chop and set aside
3. 280g low-gluten flour, add 2 eggs, appropriate amount of salt, 450ml of water, mix well, then add chopped cabbage and diced octopus, mix well
4. Brush a layer of cooking oil on the inner pot of the rice cooker, then pour the takoyaki batter, press the cooking button and cook for about 45 minutes (you can insert the takoyaki with chopsticks, and it will be cooked if you pull it out without sticking)
5. Invert the inner pot, take out the takoyaki, drizzle with takoyaki sauce, salad dressing, sprinkle with chopped sea moss and katsuobushi, and enjoy
