Preparation materials: Qinghai moss powder, flour, egg, water, salt, baking powder, diced octopus, red ginger, bonito flakes, black vinegar, mayonnaise

Step 1: Put all the batter materials into a bowl and mix well. You can also use commercially available takoyaki powder instead. Just add water and eggs and mix well.
Step 2: After heating the grill model, apply a thin layer of oil with a brush, then pour the stirred batter into the round hole of the model about 3/4 full, and then fill the filling materials into the batter one by one. Then pour a little batter to cover the material. The batter that is poured into the model will swell and overflow first, so you must pay attention to the expansion of the batter. If there is any overflow, you need to use a bamboo stick to put it back into the hole.
Step 3: When the batter is separated from the model, use a bamboo stick to draw a circle around the edge of the takoyaki and turn it over 180 degrees, and continue to grill the other side.
Step 4: When the whole takoyaki has expanded to a round shape, continue to use the bamboo skewers to flip it a few times and grill until fully cooked and then take it out. Sprinkle with black vinegar or milk vinegar, sprinkle with bonito flakes and green seaweed powder and enjoy.