Steps

1. Roughly chop 200g of cabbage.
   🕒 00:38
2. Finely chop 10g of green onions.
   🕒 00:44
3. Finely mince 10g of pickled red ginger to about 2mm thick.
   🕒 00:50
4. Cut your preferred fillings like octopus or boiled shrimp into about 1cm pieces to make 24 portions.
   🕒 01:06
5. In a bowl, combine 100g of cake flour and 1.5 tsp of dashi powder. Gradually whisk in 300ml of water, a little at a time, to prevent lumps.
   🕒 01:13
6. Crack in 1 egg and whisk until well combined.
   🕒 01:26
7. Heat the hot plate over medium heat and add oil.
   🕒 01:38
8. Spread the prepared cabbage evenly on the hot plate.
   🕒 01:44
9. Pour the batter over the cabbage, then sprinkle with pickled red ginger, tempura scraps, and the chopped green onions.
   🕒 01:48
10. Arrange the prepared fillings (octopus, boiled shrimp, etc.) on top of the batter, aiming for 4 rows and 6 columns, making a total of 24 portions.
    🕒 02:05
11. Cover the hot plate and steam-fry over medium heat for about 3 to 4 minutes.
    🕒 02:25
12. Once the bottom of the batter is browned and firm, carefully use a spatula to divide the batter into 24 portions between the fillings, being careful not to damage the non-stick coating.
    🕒 02:47
13. Once divided into 24 portions, flip the pieces with a spatula and cook both sides until browned.
    🕒 03:02
14. Finally, add a little oil between the pieces and fry until crispy. [Key Tip!] Adding a bit more oil between the pieces at the end will make them extra crispy and delicious.
    🕒 03:23
15. Once cooked, top with your favorite takoyaki sauce, mayonnaise, aonori, and bonito flakes to finish. Enjoy!
    🕒 03:58