Chop the pickled ginger and slice the long green onion thinly.

Cut the boiled octopus into small pieces.

In a bowl, mix the egg, water, white dashi, and cake flour until smooth to create the batter.

Heat the takoyaki pan and spread salad oil using a paper towel. Pour the batter into the molds and add octopus, green onion, pickled ginger, and tempura flakes.

Once the edges start to set, gather the overflowing batter and roll the takoyaki using skewers until golden brown.