Mince the cabbage, slice the green onion into small pieces, and roughly chop the red ginger.

Cut the boiled octopus into 20 equal pieces.

In a bowl, beat the egg and mix it with water. Gradually add takoyaki flour and stir until smooth to create the batter.

Preheat the takoyaki pan and lightly grease it with salad oil. Pour the batter into each hole until halfway full, then add octopus, cabbage, green onion, red ginger, and tempura flakes. Pour more batter to overflow slightly.

Cook for 3–5 minutes until golden brown. Push the overflowed batter into the holes and flip the takoyaki to form a round shape. Continue cooking until evenly browned and cooked through.